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Zinfandel Braised Beef Short Ribs

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  • Jamie Rahm
    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
    Message 1 of 1 , Oct 28, 2001
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      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
      Difficulty: Medium
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