Zinfandelshortribs Recipes

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

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 SALAD DRESSING

Steps:

• Combine all ingredients except mayonnaise in blender; blend until onions and garlic are minced. Add mayonnaise and blend until smooth. Refrigerate until cold. Whisk dressing before using.

ZINFANDEL BARBECUE SAUCE

Steps:

• In a medium nonreactive saucepan, combine wine, sugar, apple juice, and vinegar. Bring to a boil, and cook until reduced by two-thirds. Add marinara sauce, orange juice, ketchup, molasses, Worcestershire sauce, corn syrup, chipotles, chile powder, and salt. Bring to a simmer, and cook, uncovered, for 30 minutes.

ZINFANDEL STRAWBERRY TRIFLE

Steps:

• In a large saucepan, combine wine and 1/3 cup sugar. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Set saucepan in ice water and stir the mixture for 3 minutes. Stir in strawberries and vanilla., Meanwhile, cut one cake in half widthwise (save the other half for another use). Cube remaining cake; set aside., In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. , In a 3-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, strawberry mixture and whipped topping. Repeat twice. Chill until serving. Garnish with additional strawberries.

ZINFANDEL BURGERS

Steps:

• Prepare grill for cooking.
• In a medium bowl combine the following: hamburger, Zinfandel, minced basil, minced onion, bread crumbs, sundried tomatoes, and garlic salt.
• Divide the hamburger into 6 portions and shape into round patties.
• Spray the grill with canola oil.
• Toss the basil sprigs onto the coals.
• Grill hamburger patties until done (5 to 8 minutes approximately on each side).
• During the last minute of cooking top each hamburger with a slice of cheese.
• Mix mayonnaise and basil pesto and spread some of this mixture onto each of the toasted hamburger buns.
• Assemble lettuce, hamburger, tomato slice and onion slices onto each bun.

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

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.