Zinfandel-Braised Beef Short Ribs

Recipe by duonyte
READY IN: 3hrs 30mins




  • 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.