Zinfandel-Braised Beef Short Ribs

“I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.”
READY IN:
3hrs 30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
  2. Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
  3. Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
  4. Add parsnips and saute until they begin to color, about 6 minutes.
  5. Add garlic and then the rosemary.
  6. Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
  7. Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
  8. Braise until the ribs are very tender, about 2 1/2 hours.
  9. Using tongs, remove ribs to a serving bowl and keep warm.
  10. Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
  11. In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
  12. Season with salt and pepper. Cover ribs with gravy.
  13. Note: This can be made up to two days ahead. Rewarm over low heat before serving.

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