Zinfandel Braised Short Ribs
This is a delicious comfort dish that pairs well with our Zinfandel as well as our Syrah.
- 5-6 lbs bone-in Short Ribs, English cut
- 1 onion, sliced
- 3 carrots, chopped
- 2 bay leaves
- 5 sprigs fresh thyme
- 1 whole head garlic, sliced in half
- 4 Tbs tomato paste
- 1 bottle Bartholomew Estate Zinfandel
- 2 cups low sodium stock
- 2 Tbs olive oil
- salt & pepper
Season ribs liberally with salt and pepper. 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. Be sure the ribs are fully submerged, meat side down, adding stock or water if needed. Cover and place in oven at 300 degrees for 2.5-3 hrs. Ribs are done when meat falls off of the bones.
Remove all meat and bones, set on plate covered with foil. Strain all vegetables & solids from braising liquid*. Simmer liquid on medium heat until reduced by ¼, skimming all fat from the sauce as you simmer. Taste sauce, season with salt and pepper. When ready to serve, heat sauce, add meat and simmer on low until meat is heated through.
Serve over pasta or polenta with sautéed mushrooms or roasted squash. Pair with Bartholomew Estate Syrah or Zinfandel.
*Note: If you are making this in advance, store sauce in fridge, skim fat from the top once fully chilled. When ready to serve, cook on medium-low to reduce by ¼ and add meat to reheat.