 Zinfandel Braised Short Ribs
Ingredients
6-8 Beef Short Ribs
2 Tablespoons of Extra Virgin Olive Oil
1 bottle of Zinfandel
Salt and Pepper
½ Cup All Purpose Flour
1 Onion (large dice)
1 Carrot (large dice)
1 Celery Stock (1”dice)
1 Medium head of Garlic
1 Tablespoon Italian Seasoning
3 Cups of Chicken Stock
Directions
Preheat oven to 300 Degrees F. Season beef short ribs generously with salt and pepper. Dredge ribs in flour. Heat olive oil in a Dutch oven. Brown beef well on all sides, remove, and set aside. Add vegetables and garlic cook until lightly browned. In a separate large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by ½ approximately 25 minutes. Add beef short ribs back to the Dutch oven, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 3 hours or until tender. Remove from and allow cooling.
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.
|
