Zinfandel Braised Beef Short Ribs
Recipe courtesy Gerry Klaskala, Aria, Atlanta, GA
TVFN, The Best Of, Show #BE1C22: Critic's Choice
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
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.
This recipe was provided by professional chefs and has been scaled
down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore,
we cannot make any representation as to the results.
Yield: 2 servings
Prep Time: 30 minutes
Cook Time: 3 hours