Recipe courtesy of Gerry Klaskala
Zinfandel Braised Beef Short Ribs
- Level: Intermediate
- Yield: 2 servings
- Total: 3 hr 30 min
- Prep: 30 min
- Cook: 3 hr
Ingredients
2 (750 ml) bottles Zinfandel
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock
Directions
- Preheat oven to 350 degrees F.
- In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
- Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
- Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.