ZINFANDEL BRAISED BEEF SHORT RIBS
Steps:
- Season the ribs generously with salt and pepper. Combine the zinfandel, sugar, garlic, thyme, and bay leaves, whisking until the sugar is dissolved. Marinate the ribs in this mixture for about twelve hours in a sealable bag or container. When you're ready to cook, drain the ribs, saving the marinade. Brown the meat in a large dutch oven, allowing about two minutes per flat side. Do in batches, then remove from pan. (For less mess, this could be done over a very hot outdoor grill or in the broiler. The idea is to get all the meat nicely browned. You will of course, lose some of the fat -- and the flavor -- to the grill or broiler). Once all the meat is browned and removed from the pan, add the onions, celery and carrots. Stir constantly until the onions are mahogany in color, 4-5 minutes. Add back the meat, along with the wine marinade and the broth, bring to boil, then simmer for a few minutes, skimming foam and fat if you can. Add the tomatoes and the dried mushrooms. Cover and continue to simmer for about three hours until the meat is fork tender. This could take up to a half hour longer depending on the size of the ribs. Add more broth if necessary to keep the liquid level above the contents. (If the level gets too low, it's difficult to separate the fat after it has congealed.) Remove from heat, cool somewhat, then refrigerate. When the meat has cooled, scrape off and discard the congealed fat. It'll take at least four hours for the fat to congeal. This can be done up to four days ahead. Reheat the ribs on medium heat. Once the beef is hot, remove to a dish and cover. Reduce the pan liquids over high heat until they are reduced by half and will coat the back of a spoon. Allow at least 15 minutes for this. (The amount of time will depend on how much liquid you have). Strain the braising liquid and return the meat to the liquid. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #preparation #occasion #main-dish #beef #easy #winter #seasonal #comfort-food #meat #taste-mood
You'll also love
Usman Ali Rajput
[email protected]This is the best zinfandel braised beef short ribs recipe I've ever tried.
Mitchelle Rangwani
[email protected]I'm definitely going to make this recipe again for my next dinner party.
Hria Ti
[email protected]This recipe is a great way to use up leftover red wine.
Kevin Dalvid
[email protected]I would recommend serving this dish with mashed potatoes or rice.
Sunny Notto
[email protected]This recipe is a bit time-consuming, but it's worth it.
Md Mosharof Hossen
[email protected]I'm not a big fan of beef short ribs, but this recipe changed my mind.
mr Ghani
[email protected]I can't wait to try this recipe again soon!
Sarah Hughes
[email protected]Overall, this is a great recipe for zinfandel braised beef short ribs.
Marla Luna
[email protected]The only thing I would change about this recipe is to add more vegetables.
John Midam
[email protected]I would highly recommend this recipe to anyone who loves beef short ribs.
Catie Goodson
[email protected]This is a great recipe for a special occasion dinner.
SUMAN MAHENDRAN
[email protected]The beef short ribs were so tender, they melted in my mouth.
albert mugwidi
[email protected]I love the combination of the sweet and savory flavors in this dish.
Abdullahi alli
[email protected]I followed the recipe exactly and the beef short ribs turned out perfectly!
Daniel Ameh
[email protected]The zinfandel braising liquid adds a delicious depth of flavor to the beef short ribs.
Resham Khatri
[email protected]This recipe is a keeper! I will definitely be making it again.
Naveed Hammad
[email protected]The fall-apart tender beef short ribs were a hit with my family! The zinfandel braising liquid infused the meat with a rich, flavorful taste.