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    You are in: Home / Recipes / Zinfandel-Braised Beef Short Ribs Recipe
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    Zinfandel-Braised Beef Short Ribs

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 31, 2010

      This was really yummy! I had never cooked with either short ribs or parsnips, and was very pleased with both. The sauce was heavenly, and smelling it cooking was almost torture during the 2 1/2 hours in the oven- I couldn't wait to try it. Next time, I'll chop my vegetables in larger cubes and add another cup or so, as they really cooked down into the sauce.I only needed one Tablespoon of butter, the ribs gave off more than enough fat to cook the vegetables, enough in fact, that I removed nearly a quarter cup of fat before moving on to step 3. I also didn't use the extra butter for thickening- I just spooned out 1/2 a cup of sauce and whisked it with the flour, then whisked that mixture back into the sauce. Overall, a great dish, and one I plan to make again.

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    • on August 11, 2009

      Thank you for posting this tasty dish. We enjoyed it very much. The meat was tender and oh boy the sauce. It was wonderful, so full of flavor. My parsnip hating dh, fell in love with the parsnips prepared this way. I will be making this again.

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    • on February 20, 2013

      These were very tasty short ribs. Overall they had a nice flavor though I thought the sauce flavor needed more depth compared to a similar recipe I've previously made. I ended up reducing a half cup of wine down to about a tablespoon and then deglazed the pan with some of the suace and then added a couple of TBLS of beef demi glace I get from a local butcher. This added the extra umph that was needed. I really didn't taste much of the rosemary which surprised me since it can be so dominant. Personally I would use carrots over the parsnips next time, they weren't worth the extra expense for me. I used olive oil for browning and sauteing the veggies (I didn't need to add any extra for the veggies). The ribs cooked out nice and tender and we delicious as left overs. I served them with mashed potatoes. Made for PRMRT

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    • on February 15, 2012

      What a delightful dish! Great rich flavor and it smelled wonderful while cooking. The meat was so tender and delicious and the flavor of the parsnips was quite nice with the wine as well. Thanks for sharing your recipe!

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    • on July 09, 2009

      These ribs were great, very tender. I used flanken ribs. I will make these again. Made for Newest Zaar Tag.

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    Nutritional Facts for Zinfandel-Braised Beef Short Ribs

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 336.1
     
    Calories from Fat 81
    24%
    Total Fat 9.0 g
    13%
    Saturated Fat 5.5 g
    27%
    Cholesterol 22.9 mg
    7%
    Sodium 97.0 mg
    4%
    Total Carbohydrate 29.4 g
    9%
    Dietary Fiber 5.2 g
    20%
    Sugars 8.9 g
    35%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    beef short ribs

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