Zinfandel-Infused Braised Beef Short Ribs
This luxurious dish features tender beef short ribs slowly braised in a rich zinfandel and vegetable medley, capturing the soul of New Orleans culinary tradition. Inspired by the expertise of renowned chef John Besh, this recipe promises deeply flavorful, melt-in-your-mouth beef that pairs exquisitely with a ragout of root vegetables. Ideal for making ahead, the dish can be prepared up to four days in advance, making it perfect for elegant gatherings or cozy family dinners. Allow time for marinating to enhance the robust flavors.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
beef short ribs
4 lbs (bone in, cut into single rib chops)
sea salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
zinfandel (red wine)
3 cups (for marinade)
sugar
1/2 cup (for marinade)
garlic
1 tablespoon (minced)
fresh thyme
3 sprigs (picked)
canola oil
3 ounces (for cooking)
onions
2 cups (small-diced)
celery
1/2 cup (small-diced)
carrot
1/2 cup (small-diced)
canned chopped tomatoes
6 ounces (for braising)
beef broth
2 cups (for braising)
porcini mushrooms
2 ounces (preferably dried)
bay leaves
2 (for flavor)
Instructions
1
Generously season the beef short ribs with sea salt and freshly ground black pepper.
2
In a large mixing bowl, combine zinfandel, sugar, minced garlic, fresh thyme, and a pinch of salt. Mix well and marinate the seasoned short ribs in this wine mixture for approximately 12 hours in the refrigerator for optimal flavor infusion.
3
After marinating, remove the short ribs from the wine mixture and let them come to room temperature while reserving the marinade.
4
Heat 3 ounces of canola oil in a Dutch oven over high heat. Once hot, add the short ribs to the pot, browning them on all sides, which should take several minutes for each side. Remove the browned short ribs and set them aside on a plate.
5
In the same pot, add small-diced onions, carrots, and celery. Stir constantly until the onions turn a deep mahogany color, about 10 minutes. If the onions begin to brown too quickly, reduce the heat to medium.
6
Return the browned short ribs to the pot, along with the reserved marinade, and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, skimming any foam or fat that rises to the surface.
7
After simmering for several minutes, add canned tomatoes, beef broth, porcini mushrooms, and bay leaves to the pot. Allow the mixture to simmer uncovered for approximately 5 hours, or until the beef is fork-tender and nearly falling off the bone.
8
Once cooked, transfer the short ribs to a serving dish and cover to keep warm. Strain the braising liquid, returning the liquid to the pot. Simmer the strained liquid until it thickens enough to coat the back of a spoon, about 30 minutes.
9
Season the short ribs and the reduced braising liquid with additional salt and pepper to taste. Return the ribs to the liquid before serving.
10
This dish can be made 3-4 days in advance. To reheat, warm in the oven or microwave until the internal temperature of the meat reaches at least 160°F.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zinfandel-Infused Braised Beef Short Ribs?
They are a luxurious dish of tender beef short ribs slowly braised in a rich Zinfandel and vegetable medley, inspired by New Orleans culinary tradition.
What cut of meat is required for this recipe?
The recipe requires 4 pounds of bone-in beef short ribs, cut into single rib chops.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
How long should the beef short ribs marinate?
The ribs should marinate in the refrigerator for approximately 12 hours for optimal flavor infusion.
What type of wine is best for the marinade?
A Zinfandel red wine is used to infuse the beef with robust flavors.
What ingredients are used in the marinade?
The marinade consists of Zinfandel, sugar, minced garlic, fresh thyme, and a pinch of salt.
How should the short ribs be seasoned before marinating?
The ribs should be generously seasoned with sea salt and freshly ground black pepper.
Why must the ribs come to room temperature before cooking?
Letting the meat come to room temperature after marinating ensures more even browning when they hit the hot oil.
What type of oil is used to brown the beef?
The recipe calls for 3 ounces of canola oil.
What is the first step in the cooking process after marinating?
The first step is browning the short ribs on all sides in a Dutch oven over high heat.
Which vegetables are used in the braising base?
Small-diced onions, carrots, and celery are used to create the aromatic base.
How long should the vegetables be sautéed?
The vegetables should be sautéed for about 10 minutes until the onions turn a deep mahogany color.
What should I do if the onions brown too quickly?
If the onions are browning too fast, reduce the heat to medium while stirring constantly.
When do I add the marinade to the cooking pot?
The reserved marinade is added back to the pot after the vegetables have browned and the ribs are returned to the pot.
How long is the total simmering time for the beef?
The mixture should simmer uncovered for approximately 5 hours.
How can I tell when the short ribs are finished cooking?
The beef is done when it is fork-tender and nearly falling off the bone.
Are there any specific mushrooms used in this recipe?
Yes, 2 ounces of porcini mushrooms (preferably dried) are added for depth of flavor.
What other liquids are added for braising?
Canned chopped tomatoes and 2 cups of beef broth are added along with the mushrooms and bay leaves.
What should be done with the braising liquid after cooking?
The liquid should be strained and then simmered for about 30 minutes until it thickens enough to coat the back of a spoon.
How do I serve the sauce?
Once the sauce has reduced and thickened, season it to taste and return the ribs to the liquid before serving.
Can this dish be made in advance?
Yes, it can be prepared 3 to 4 days in advance, which often enhances the flavor.
What is the best way to reheat the short ribs?
Reheat them in the oven or microwave until the internal temperature reaches 160°F.
What is the recommended internal temperature for reheated meat?
The meat should reach an internal temperature of at least 160°F.
What is the purpose of the sugar in the marinade?
The sugar helps balance the acidity of the wine and the savory notes of the beef.
Is this recipe inspired by a specific chef?
Yes, it is inspired by the culinary expertise of renowned chef John Besh.
What herbs are used for seasoning?
The recipe uses fresh thyme sprigs and two bay leaves.
Do I need to skim the pot while simmering?
Yes, you should skim any foam or fat that rises to the surface as the mixture comes to a simmer.
What is the preparation style for the vegetables?
The onions, carrots, and celery should all be small-diced.
Should the pot be covered during the 5-hour simmer?
No, the recipe specifies that the mixture should simmer uncovered.
What makes this dish a comfort food?
Its hearty nature, slow-cooked tenderness, and rich wine-based sauce make it a quintessential comfort food.