Zinfandel Braised Beef Short Ribs
Difficulty:  Medium
Time: 3 hours 30 minutes
Serves: 2
Vineyard Creek
White Zinfandel
  • 2 750 ml bottles Vineyard Creek White Zinfandel
  • 2 tablespoons olive oil
  • 8 beef short ribs
  • Salt and pepper
  • 2 onions, peeled and cut into large dice
  • 2 carrots, peeled and cut into large dice
  • 2 stalks celery, cut into large dice
  • 1 leek, white part, cut into large dice
  • 12 garlic cloves
  • 6 sprigs thyme
  • 2 quarts chicken stock

Preheat oven to 350 degrees F.
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, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove and allow to cool.
Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.