Zinfandel Braised Beef Short Ribs Recipes
Recipe From foodnetwork.com
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 2 to 4 servings
Number Of Ingredients 13
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.
Recipe From food.com
Provided by duonyte
Categories Meat
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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
Recipe From food.com
Provided by MarraMamba
Categories Meat
Time 7h
Yield 6 serving(s)
Number Of Ingredients 14
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ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-PARSNIP …
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Mar 16, 2009 Transfer ribs to large bowl. Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until …
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Mar 16, 2009 Transfer ribs to large bowl. Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until …
4.6/5 (34)
Servings 6-8
- Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. onions; sauté until brown, about 6 minutes. parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
- Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
- Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
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Sear ribs in hot oil on all sides until well browned. Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned, about 10 minutes.
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Sear ribs in hot oil on all sides until well browned. Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned, about 10 minutes.
Author Zin Restaurant and Wine Bar
Steps 4
Difficulty Easy
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Add short ribs; cook 6 to 8 minutes or until browned on all sides. In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, …
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Of course it's also easy to produce red wine from it - which will be much bigger, highly structured, robust and perfect with braised beef! It's definitely a red. Grab a bottle, …
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