ZINFANDEL GLAZED BBQ BEEF SHORT RIBS
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
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
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
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
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
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
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.
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