Zinfandel Braised Beef Short Ribs

Submitted by MarraMamba

"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"

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photo by 2Bleu

Ready In:: 7hrs
Ingredients:: 14
Serves:: 6

ingredients

4 lbs beef short ribs, bone in, cut into single rib chops
sea salt & freshly ground black pepper, to taste
3 cups zinfandel (red wine)
¹⁄₂ cup sugar
1 tablespoon minced fresh garlic
3 sprigs fresh thyme, picked
3 ounces canola oil
2 cups small-diced onions
¹⁄₂ cup small-diced celery
¹⁄₂ cup small-diced carrot
6 ounces canned chopped tomatoes
2 cups beef broth
2 ounces mushrooms, preferably porcini
2 bay leaves

directions

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.

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Reviews

This was a very good recipe! While marinating, the aroma permeating the air throughout the kitchen was intensely appetizing. I chose boneless beef ribs for this recipe. The instructions were simple and easy to follow. The resulting flavor and texture was wonderful. Thank you for posting this dish.

2Bleu

RECIPE SUBMITTED BY

MarraMamba

http://www.recipezaar.com/members/home/527607/cookswithcattitude.jpg I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more. I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking. My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Stockingswapcopy.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg"> <img src="http://www.caymandesigns.com/foodothers/fallswap.jpg">

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