Zinfandel Short Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZINFANDEL GLAZED BBQ BEEF SHORT RIBS



Zinfandel Glazed BBQ Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

6 beef short ribs, 2-inches thick, cut across the bone
Salt
Fresh ground black pepper
Favorite dry rub seasoning mix
1/2 cup olive oil
4 poblano peppers, cored, seeded and diced
4 medium yellow onions, diced
4 stalks celery, diced
1/4 cup sliced garlic
1 bottle red Zinfandel
1 quart favorite BBQ Sauce
1 quart chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • Season short ribs with salt, pepper and seasoning mix. Heat a large roasting pan with lid over medium-high heat and add oil. 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. Deglaze roasting pan with red Zinfandel, then add BBQ sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
  • Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve.

ZINFANDEL-BRAISED BEEF SHORT RIBS



Zinfandel-Braised Beef Short Ribs image

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.

Provided by duonyte

Categories     Meat

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter, room temperature
8 beef short ribs or 4 lbs beef short ribs
coarse kosher salt
fresh ground black pepper
2 1/2 cups chopped red onions
2 cups cubed parsnips, 1/2 in cubes
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 (750 ml) bottle zinfandel
2 cups low sodium beef broth
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
  • 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.
  • Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
  • Add parsnips and saute until they begin to color, about 6 minutes.
  • Add garlic and then the rosemary.
  • Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
  • Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
  • Braise until the ribs are very tender, about 2 1/2 hours.
  • Using tongs, remove ribs to a serving bowl and keep warm.
  • Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
  • 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.
  • Season with salt and pepper. Cover ribs with gravy.
  • Note: This can be made up to two days ahead. Rewarm over low heat before serving.

ZINFANDEL BRAISED BEEF SHORT RIBS



Zinfandel Braised Beef Short Ribs image

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

Provided by MarraMamba

Categories     Meat

Time 7h

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 1503.2, Fat 124.1, SaturatedFat 48.8, Cholesterol 229.8, Sodium 470.2, Carbohydrate 28.1, Fiber 1.8, Sugar 21.4, Protein 45.9

ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-PARSNIP MASHED POTATOES



Zinfandel-Braised Beef Short Ribs with Rosemary-Parsnip Mashed Potatoes image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Potato     Braise     High Fiber     Father's Day     Dinner     Rosemary     Beef Rib     Parsnip     Red Wine     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 18

Ribs:
3 tablespoons room-temperature butter, divided
8 3-to 4-inch-long meaty beef short ribs (about 4 pounds)
Coarse kosher salt
2 1/2 cups chopped red onions
2 cups 1/2-inch cubes peeled parsnips
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 750-ml bottle Zinfandel
2 cups low-salt beef broth
1 tablespoon all purpose flour
Potatoes:
3 tablespoons room-temperature butter, divided
3 pounds russet potatoes, peeled, cut into 1-inch cubes
1 pound large parsnips, peeled, cut into 3/4-inch cubes
1 cup whole milk
6 tablespoons (3/4 stick) butter
1 tablespoon chopped fresh rosemary

Steps:

  • For ribs:
  • Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof 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. Add onions; sauté until brown, about 6 minutes. Add 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.
  • For potatoes:
  • Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
  • Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
  • Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
  • Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.

More about "zinfandel short ribs recipes"

ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-PARSNIP …
2009-03-16 Ribs Step 1 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 …
From bonappetit.com
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.


BLACKBERRY BRAISED BEEF SHORT RIBS - RIDGE VINEYARDS
Brown the short ribs in a sauté pan on medium-high heat; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables Once all vegetables are evenly browned, add one bottle of Zinfandel and simmer the liquid and vegetables until the liquid is reduced by 3/4
From ridgewine.com


ZINFANDEL BRAISED SHORT RIBS | MARINA GIRL EATS
2014-05-04 Zinfandel Braised Short Ribs Braised short ribs are the perfect solution to a family dinner as they can be made in a huge pot and left for hours unattended. There is almost no such thing as over cooking (in fact, the longer they cook the better) and don't required many finishing touches so you can…
From marinagirleats.com


ZINFANDEL GLAZED BBQ BEEF SHORT RIBS RECIPE
Zinfandel glazed bbq beef short ribs recipe. Learn how to cook great Zinfandel glazed bbq beef short ribs . Crecipe.com deliver fine selection of quality Zinfandel glazed bbq beef short ribs recipes equipped with ratings, reviews and mixing tips. Get one of our Zinfandel glazed bbq beef short ribs recipe and prepare delicious and healthy treat for your family or friends. Good …
From crecipe.com


BRAISED SHORT RIBS RECIPE | BARTHOLOMEW ESTATE WINERY
2020-07-30 Drizzle 2 Tbs olive oil to braising pan and add short ribs to sear each side well, being sure not to overcrowd the pan. Set ribs aside and add vegetables, thyme and garlic, cooking on medium heat for 5 minutes. Add tomato paste and cook for 5 minutes. Add wine, scraping pan, and simmer on medium heat until reduced by half. Add broth and ribs ...
From bartholomewestate.com


ORANGE ZINFANDEL BRAISED SHORT RIBS (INSTANT POT OR SLOW COOKER)
2018-03-30 Get a printable PDF of the recipe. Orange Zinfandel Braised Short Ribs. Yields: 4 servings. 4 medium-sized bone-in beef short ribs*; 3 tbsp. high-heat cooking fat; 1 large sweet or white onion, chopped 5 large carrots, chopped 6 cloves garlic, chopped 2 c. zinfandel, tempranillo, or merlot
From barerootgirl.com


BEST ZINFANDEL & FOOD PAIRINGS - (WITH REASONS!)
2021-08-19 BBQ Ribs & Zinfandel Pairing. Zinfandel’s sweetness from its fruity flavours makes the red wine exceptional with Barbecue Ribs. The fruity flavours of blackberry, cherry and raspberry brings out the sweet and savoury spice tones in the barbecue sauce. Meanwhile, the smoke, spice, and black pepper complement the BBQ sauce’s spiciness. The ...
From drinkandpair.com


ZINFANDEL-BRAISED BEEF SHORT RIBS - GRAND STRAND MAGAZINE
In a large, heavy-bottom pan, heat half the olive oil to smoking point. Brown the short ribs well on all sides. When browned, remove the ribs and reserve. Discard the olive oil from the pan and wipe clean. Add the rest of the fresh olive oil to the pan and heat again to smoking point. Add the celery, carrots, onions and garlic cloves to pan and ...
From grandstrandmag.com


ZINFANDEL BRAISED CREEKSTONE FARMS SHORT RIBS
2011-10-12 Dry ribs with paper towel and season with salt and pepper. Place Dutch oven over high heat and add oil. When oil is hot add ribs and sear on all sides. Discard excess oil . Add all braising liquid ingredients . Bring to simmer. Cover and place in 350 degree F oven. Cook for 3 hours. Make the sauce: Cook bacon until crisp.
From creekstonefarms.com


SIMPLE SHORT RIBS WITH ZINFANDEL WINE · FAITH MIDDLETON'S FOOD …
Start by heating up a Dutch oven and browning the ribs in oil. Once beautifully golden brown, remove and set aside. Now in the same pot, sauté onions, garlic, carrots, and celery. After a few minutes, add a little tomato paste, and a tablespoon of flour to help thicken and continue to stir for a moment or two.
From foodschmooze.org


ZINFANDEL BRAISED CREEKSTONE FARMS SHORT RIBS
2011-10-12 Ingredients For the meat: 6 lb. Beef short ribs, kosher cut (6 pieces approx. 2” X 6” X 2”) 2 Tbsp. Salt, kosher 1 Tbsp Pepper, black, ground 2 Tbsp Oil, canola For the braising liquid: ½ bottle (750ml) Wine, dry red zinfandel 5 each Garlic cloves 6 each Bay leaves 2 cups Onions, yellow, roughly chopped 1 cup Celery, rough chop 1 cup Carrots, rough chop 8 sprigs Thyme, …
From shop.creekstonefarms.com


ZINFANDEL-BRAISED BEEF SHORT RIBS - SIDE DISH RECIPES
Beef Short Ribs on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a ...
From fooddiez.com


ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-RUTABAGA …
2021-01-29 Absolutely the most tender slow-roasted beef we’ve ever had. Rutabaga and rosemary add some character to the mashed russets. For the ribs: 2 Tbsp. butter 8 beef short ribs, cut into 3" pieces (4 lbs.) 2 1/2 cups chopped red onions 3 cloves garlic, minced 3 Tbsp. fresh rosemary, chopped 1 - 750 ml bottle Zinfandel 2 cups beef bone broth 1 Tbsp. flour …
From thelaunchedlife.com


ZINFANDEL PAIRINGS | FOOD & WINE
2017-05-05 Go to Recipe. Neal's Deli serves tender, oversize pork-and-beef meatballs stuffed into a warm hero roll with melted provolone cheese. Although Matt Neal makes his own chunky tomato sauce for the ...
From foodandwine.com


ZINFANDEL GLAZED BBQ BEEF SHORT RIBS : RECIPES - COOKING CHANNEL
Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. 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. Deglaze roasting pan with red wine, then add barbeque ...
From cookingchanneltv.com


KOREAN SHORT RIBS | DECOY RECIPES
Rinse the short ribs quickly under cold water to remove any bone dust and dry with a paper towel. Place the short ribs in a 9 x 13 inch baking dish, and cover with marinade. With tongs turn and rotate to thoroughly coat each rib. Cover with plastic wrap and refrigerate. Marinate for as long as you can - even overnight. Remove from refrigerator ...
From decoywines.com


GOLD MEDAL WINE CLUB RECIPES | ZINFANDEL BRAISED SHORT RIBS WITH …
Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.
From goldmedalwineclub.com


SHORT RIBS BRAISED IN ZINFANDEL, TOMATOES, AND BASIL RECIPE
2015-03-05 Preheat oven to 350°F. Heat olive oil in a Dutch oven or other large ovenproof pot over medium-high heat. Add ribs and cook until browned on all sides, about 8 minutes. Pour off any accumulated fat, and add tomatoes, wine, and stock. Stir in garlic, onions, and bay leaves. Cover and bake until tender, at least two hours.
From minnesotamonthly.com


SMOKY SHORT RIBS WITH ZINFANDEL-CHILE JAM - FOOD AND WINE
Step 1 In a large pot, combine the water, vinegar, brown sugar, cumin, cardamom and cayenne. Add the onion, 2 tablespoons of freshly ground pepper and 1 …
From foodandwine.com


ZINFANDEL-BRAISED SHORT RIBS WITH MUSTARD SPAETZLE AND AROMATIC …
Method: To prepare the ribs: Caramelize the onions, leeks, apple, garlic, and jalapenos in a hot sauté pan in 2 tablespoons of the canola oil over medium-high heat for 7 to 10 minutes, or until golden brown. Ad the Zinfandel and bring to a simmer. Cool the mixture and add the short ribs, 3 tablespoons olive oil, thyme, sage, and coriander seeds.
From recipelink.com


ZINFANDEL GLAZED BBQ BEEF SHORT RIBS : RECIPES - COOKING CHANNEL
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. Deglaze roasting pan with red Zinfandel, then add BBQ sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated ...
From cookingchanneltv.com


ZINFANDEL BRAISED SHORT RIBS WITH NEEPS AND TATTIE-CAKES
Then preheat the oven to 275 degrees F. Heat 2 tablespoons olive oil in heavy bottomed cast iron Dutch oven set over medium-high heat. Brown the ribs on all sides about 12 minutes total. Remove to a plate and set aside. Add the chopped bacon to the pot and cook until the fat has rendered about 5 minutes.
From sippitysup.com


ZINFANDEL GLAZED BBQ BEEF SHORT RIBS | ZAP
Directions: Preheat oven to 350 degrees F. Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. 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.
From zinfandel.org


ZINFANDEL GLAZED BBQ BEEF SHORT RIBS RECIPE RECIPE
2017-03-23 Get one of our Zinfandel glazed bbq beef short ribs recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 67% Zinfandel Glazed BBQ Beef Short Ribs Recipe Foodnetwork.com Get Zinfandel Glazed BBQ Beef Short Ribs Recipe from Food Network... 45 Min; 4 Yield; Bookmark . 63% Zinfandel Glazed BBQ Beef Short …
From crecipe.com


ZINFANDEL BRAISED BEEF SHORT RIBS WITH CREAMY POLENTA AND A
2007-10-11 3 cup zinfandel (red wine) 1 tablespoon minced fresh garlic. 3 sprig fresh thyme, picked. 3 ounce canola oil. 2 cup small diced onion. 6 ounce canned chopped tomatoes. 2 cup beef broth. 2 ounce ...
From today.com


ZINFANDEL BRAISED BEEF SHORT RIB WITH CREAMY GORGONZOLA POLENTA
2016-04-06 Preheat oven to 350ºF. Heat olive oil in a medium heavy-bottom sauté or roasting pan. Season beef well with salt and pepper. Brown beef well on all sides, remove and set aside. Remove all but one tablespoon of oil. Cut vegetables into a large dice and add with the garlic and thyme. Cook until lightly browned. Add the wine and reduce by half.
From mattisons.com


ZINFANDEL-BRAISED BEEF SHORT RIBS - IMBIBE MAGAZINE
2010-08-02 ½ bottle (375 ml.) Zinfandel ¼ cup fresh flat-leaf parsley or thyme Preheat oven to 400 degrees F. On top of the stove, warm the olive oil in a large Dutch oven (or other heavy baking dish with a lid) over medium-high heat. Salt and pepper the short ribs, brown them on both sides in the olive oil, and remove to another plate.
From imbibemagazine.com


NAPA ROSE BLACKBERRY ZINFANDEL BRAISED SHORT RIBS
2009-11-15 Add short ribs, veal demi-glace, chicken stock, blackberries, thyme and sage. There should be enough liquid to cover the ribs by at least 2 inches. If not, add more chicken stock. Bring to a boil and reduce to simmer. Simmer until ribs are tender (3 – 3 1/2 hours). Allow ribs to cool to room temperature in the liquid (aproximately 1 hour).
From barrythecook.wordpress.com


ZINFANDEL BRAISED SHORT RIBS RECIPES ALL YOU NEED IS FOOD
2021/12/15 · Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good-quality, dry red wine for this recipe, for example, a good cabernet sauvignon, along with fresh vegetables., along with fresh vegetables.
From stevehacks.com


ZINFANDEL SHORT RIBS | MARINA GIRL EATS
Zinfandel Braised Short Ribs, Healthy(ish) Mashed Potatoes and Kale Salad. It’s family dinner time! Here in single San Francisco, family dinner may be little different. I invite six of my closest 30-something friends to my apartment on Sunday night, knowing they (ok, we) will be at least 30 minutes late, half are gluten free, and we’ll all spend so much time talking about the upcoming …
From marinagirleats.com


ZINFANDEL BRAISED BEEF SHORT RIBS – RECIPES NETWORK
Method Step 1 Preheat oven to 350 degrees F. Step 2 In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2. Step 3 Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside.
From recipenet.org


ZINFANDEL BEEF RIBS WITH CITRUS GREMOLATA - WAITROSE
25g pack flat leaf parsley, leaves finely chopped 1 small orange, zest 1 lemon, zest Method 1. Preheat the oven to 170˚C, gas mark 3. Pat the beef ribs dry with kitchen paper and season. Put the oil in a large, lidded fl ameproof casserole dish and set over a medium heat.
From waitrose.com


ZINFANDEL BRAISED SHORT RIBS – BOYD RECIPES
2011-01-16 The main courses were all nice and hearty dishes. The main meat was a slow braised short ribs over risotto. – trim fat off the top, but leave on the bone, salt and pepper – bone side down in a roasting pan 400 degree oven for about an hour, or until nicely browned – remove pan from oven, ribs from pan, pour of all of the grease
From boydrecipes.com


ZINFANDEL BRAISED BEEF SHORT RIBS | RECIPE - PINTEREST.COM
Sep 21, 2012 - Get Zinfandel Braised Beef Short Ribs Recipe from Food Network. Sep 21, 2012 - Get Zinfandel Braised Beef Short Ribs Recipe from Food Network . Sep 21, 2012 - Get Zinfandel Braised Beef Short Ribs Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


ZINFANDEL SHORT RIBS WITH GOAT CHEESE POLENTA AND MIXED HERB …
2013-12-22 To make the Zinfandel Short Ribs: Preheat oven to 325°F. Make sure the short ribs are completely dry. Season ribs on both sides generously with kosher salt and black pepper. Warm a large oven-proof pot over medium-high heat. Add 1 tablespoon of butter, then quickly add the short ribs in a single layer.
From kitchenkonfidence.com


JOHN BESH SHORT RIBS RECIPES ALL YOU NEED IS FOOD
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 ...
From stevehacks.com


ZINFANDEL BRAISED BEEF SHORT RIBS RECIPE - FOOD NEWS
½ bottle (375 ml.) Zinfandel ¼ cup fresh flat-leaf parsley or thyme Preheat oven to 400 degrees F. On top of the stove, warm the olive oil in a large Dutch oven (or other heavy baking dish with a lid) over medium-high heat.
From foodnewsnews.com


ROOTSTOCK WINE MERCHANTS FEATURES WINES FROM FAMILY-OWNED …
2022-05-17 Rootstock Wine Merchants is the latest venture by Scott Smith. It opened Monday at 644 Madison Ave. The new shop in the Edge District features wines from small-production, family-owned wineries across the globe. It will boast a robust collection of “off-the-beaten track” wines from Italy, France and Australia, as well as the United States.
From news.yahoo.com


ZINFANDEL BRAISED BEEF SHORT RIBS | VINEYARD CREEK WINES
In a large saucepan, add Vineyard Creek White Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2. Heat olive oil in a large heavy-bottom sauté or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables ...
From vineyardcreekwines.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #barbecue     #meat     #beef-ribs     #equipment     #grilling     #4-hours-or-less

Related Search