| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 2 servings |
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
Instructions
- 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.
Reviews
Five star dinner!! Delicious; better than the best restaurants!! Try it!!
Wow! 2 bottles of Zinfandel for 2 servings? So each person is going to be eating 4 short ribs, I guess. You gotta be a pig to eat that much
This is fantastic!
Is there a reason why it is telling us to preheat our ovens to 350 degrees? I was trying to re ad through everyone’s comments to see if anyone else caught that. Didn’t find any answers. No where in the recipe does it say “bake”…. just preheat your oven!
Otherwise, what I did was brown then simmer everything in a cast iron dutch oven, covered then stuck it into the oven for 2.5 hours. It came out more brothy as most mentioned but it was tasty!
This is very good, however, I think this recipe is really for 4-6 people and not two. I will cut it in half next time I make it. A great Sunday dinner!
Very Tasty!!! I did not bother to cool and skim the fat, when it was done cooking I served!!! I served it over a creamy cauilflower/ parsnip mash and also added in some of the veggie mix on top. I also cooked it for abut 2 hours 45 min and it was perfect. I have made this before and will make again. I used the Bota Box Old Vine Zinfandel- so now I have some leftover to cook with again! I served this with a nice bottle of Decoy Zinfandel!
This is a very very good base recipe. The ribs came out perfectly, the meet came away clean, and the fat floated away. Definitly has a resteraunt style base with a few key ingredients requiring some adjustments next time. I added two bay leaves to the simmering pot. I think ill add more tyme next time. Because Im not sure how long a stalk of tyme is considered to be? We thought our 2 and 4 yr old were not going to eat it. But as it turned out they devoured the ribs. Im guessing I could have gotten the same look to the gravey if I had added some corn starch to the finished gravey. We will do it again. You should definitly use this recipe.
I just wanted to point out that the recipe calls for “Zinfandel” and not “White Zinfandel.” Zinfandel is a RED wine.
Dinner was tender and fine . . I didn’t leave enough time to braise properly and pay attention to detail. But I have a question:
If we’re cooking beef, why isn’t the recipe calling for beef stock and red wine instead of chicken stock and Zinfandel ?? Honest question. Anyone ??
Having never cooked beef ribs I thought this recipe souunded good. The sauce was delicious but I will never use beef short ribs agian. They were fatty with little meat on them.