ZINFANDEL BRAISED BEEF SHORT RIBS
A very slow cooked short rib recipe from New Orleans chef John Besh. Serve with recipe #274348 and a ragout of root vegetables. Time does not include the 12 hour marinating time. Can be made up to 4 days in advance
Provided by MarraMamba
Categories Meat
Time 7h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
- Pour 3 ounces canola oil into a Dutch oven over high heat. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
- Once the meat has rested, place in the hot pan. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid. After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.
- Once the beef has cooked, transfer short ribs to a dish and cover. Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes. Strain the braising liquid and return the short ribs to the liquid. Season the short ribs and braising liquid with salt and pepper to taste. Reserve for later use.
- This may all be done up to 3-4 days in advance. Reheat in oven or microwave until meat is at least 160 degrees Fahrenheit.
Nutrition Facts : Calories 1503.2, Fat 124.1, SaturatedFat 48.8, Cholesterol 229.8, Sodium 470.2, Carbohydrate 28.1, Fiber 1.8, Sugar 21.4, Protein 45.9
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love Star
[email protected]How long can I store the leftovers from this recipe?
Jameson taurai Makuni
[email protected]I don't have a Dutch oven. Can I make this recipe in a different type of pot?
Tim Garland
[email protected]This recipe seems a bit complicated. I'm not sure if I can pull it off.
Kingston Pardee
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Ahmad Ahmadadnan
[email protected]I'm not a big fan of zinfandel, but I'm willing to give this recipe a try.
Kashif Butt
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Brandon Amaya
[email protected]I can't wait to try this recipe!
Ja_ Sojol
[email protected]This dish is perfect for a special occasion dinner.
TolgaAkdogan
[email protected]I'm so glad I found this recipe. It's now my go-to for braised beef short ribs.
Odd Jaguar
[email protected]This recipe is a keeper! I'll definitely be making it again.
Hance Louis
[email protected]I followed the recipe exactly and the short ribs turned out tough. I'm not sure what went wrong.
ayob
[email protected]These short ribs were a bit dry and the sauce was too sweet for my taste.
Tshegofatso Sekeme
[email protected]I love this recipe! The beef is always so tender and the sauce is so flavorful. I usually serve it over egg noodles.
zaid same
[email protected]I've made this recipe several times and it always comes out great. The zinfandel adds a nice depth of flavor to the sauce.
Bilal123 Bilal123
[email protected]This recipe was easy to follow and the results were amazing! The beef was so tender and the sauce was perfect.
Tracey Thacker
[email protected]These short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served them over mashed potatoes and they were a hit with my family.