Beef Short Ribs Braised in Zinfandel.
It tasted wonderful. I have only made Beef Short Ribs a few times, because it can be a difficult cut of meat to work with. They have lots of fat, and can be tough after cooking. But these were amazingly tender, and the long braising in the wine gave them a deep, rich taste. Using a high quality wine in cooking makes a huge difference in the resulting dish! I halved the recipe to serve 3 so that I still had some Zinfandel to serve with dinner, since the recipe calls for an entire bottle. It made me nervous to use so much of the wine in one dish, especially since Zinfandel is one of my favorites, but it was worth it! My husband told me to make sure I keep making these recipes, because he loves them.
- 2 Tablespoon butter, divided
- 4 lbs beef short ribs
- 2 cup red onions, chopped
- 2 cup carrots, chopped
- 4 cloves garlic, minced
- 2 Tablespoon fresh rosemary, or 2 t dried
- 750 ml bottle Zinfandel
- 2 cup beef broth
- 1 Tablespoon flour
- salt and pepper
- Preheat oven to 325. Melt 1 T butter in large oven proof pan. Brown the ribs in the butter on all sides.
- Remove the ribs from the pan and sautee the onions for 6 minutes. Then add the carrots, garlic, and rosemary to the pan.
- Return the ribs to the pot along with the wine and broth and bring to a simmer. Cover and place in the oven for 2 1/2 hours.
- Remove ribs from pot. Boil remaining juices for 10 minutes, until beginning to thicken.
- Boil remaining juices for 10 minutes, until beginning to thicken. Add 1 T melted butter and 1 T flour to the pot and simmer for 5 minutes or so until thickened.
- Season with salt and pepper and serve over mashed potatoes.
Nutrition facts are estimates.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 668 Saturated Fat: 12g Cholesterol: 140mg Sodium: 517mg Carbohydrates: 27g Fiber: 2g Sugar: 14g Protein: 44g
Disclosure: I received product to review, all opinions are my own.