ZINFANDEL-BRAISED BEEF SHORT RIBS
I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.
Provided by duonyte
Categories Meat
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
- Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
- Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
- Add parsnips and saute until they begin to color, about 6 minutes.
- Add garlic and then the rosemary.
- Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
- Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
- Braise until the ribs are very tender, about 2 1/2 hours.
- Using tongs, remove ribs to a serving bowl and keep warm.
- Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
- In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
- Season with salt and pepper. Cover ribs with gravy.
- Note: This can be made up to two days ahead. Rewarm over low heat before serving.
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TALHA RAFIQ
[email protected]Meh. This dish was just average. The beef was tender, but the sauce was bland. I wouldn't make it again.
Mayabi Atik
[email protected]This recipe was okay, but not great. The beef was a bit tough and the sauce was too sweet for my taste.
Pats Touch MakeUp
[email protected]I don't know what I did wrong, but the beef was dry and the sauce was watery. Maybe I should try a different recipe next time.
gabriel rodriguez
[email protected]This dish was a disappointment. The beef was tough and the sauce was bland. I followed the recipe exactly, but something went wrong.
Mofeed Antar
[email protected]OMG! This recipe is a keeper. The beef was melt-in-your-mouth tender and the sauce was divine. I served it over mashed potatoes and it was a meal fit for a king.
Akari
[email protected]Delicious and easy to make. The beef was so tender and the sauce was flavorful. I will definitely make this again.
Puskar Puskar
[email protected]Amazing recipe! The beef was fall-apart tender and the sauce was incredible. I served it with roasted vegetables and it was a feast.
Chop Chop
[email protected]This is one of the best beef short rib recipes I've ever tried. The meat was so tender and flavorful, and the sauce was rich and delicious. I served it over mashed potatoes and it was a perfect meal.
Ciara Mills
[email protected]I made this recipe for a special occasion dinner and it was a huge success. The beef was cooked to perfection and the sauce was divine. I will definitely be making this again!
romi ami
[email protected]5 stars! This recipe is a keeper. The beef short ribs were fall-apart tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a meal that everyone enjoyed.
HUSSEIN ISSAH
[email protected]Made this dish last night and it was a hit. The meat was tender and juicy, and the sauce was perfect. I served it over egg noodles and everyone loved it.
Evie mai Parton
[email protected]Easy to follow and the result was amazing! The beef was so tender, flavorful and juicy. The sauce was also delicious and complimented the beef well. Highly recommend!
Muhammad Tamjeed
[email protected]Followed the recipe to a T and the short ribs turned out perfect. Fall-off-the-bone tender and the sauce was rich and flavorful. Served it with mashed potatoes and green beans, and it was a meal to remember.
Slindile Phakathi
[email protected]This dish was a hit at my dinner party. Everyone raved about the tender meat and the flavorful sauce. I'll definitely be adding this recipe to my regular rotation.
Henock Semaw
[email protected]I'm not a huge fan of beef short ribs, but this recipe changed my mind. The Zinfandel braising liquid added a depth of flavor that I've never experienced before. I will definitely be making this again.
Fredrick Ouma
[email protected]This Zinfandel braised beef short ribs recipe was unbelievably delicious. The meat was so tender that it melted in my mouth, and the sauce was rich and flavorful. I served it over mashed potatoes, and it was the perfect comfort food for a cold night.