Zinfandel Braised Creekstone Farms Short Ribs
Ingredients
For the meat:
- 6 lb. Beef short ribs, kosher cut (6 pieces approx. 2” X 6” X 2”)
- 2 Tbsp. Salt, kosher
- 1 Tbsp Pepper, black, ground
- 2 Tbsp Oil, canola
For the braising liquid:
- ½ bottle (750ml) Wine, dry red zinfandel
- 5 each Garlic cloves
- 6 each Bay leaves
- 2 cups Onions, yellow, roughly chopped
- 1 cup Celery, rough chop
- 1 cup Carrots, rough chop
- 8 sprigs Thyme, fresh
- 4 sprigs Rosemary, fresh
- 1 Tbsp Peppercorns, black
- 1 Quart tBeef stock or broth
- 2 cups Blackberry puree
For the sauce:
- ½ #Bacon, apple wood smoked, diced
- ½ cup Onion, yellow, diced
- 2 Tbsp Garlic, minced
- 2 cups Ketchup
- 2 cups Chile sauce, canned
- ¼ cup Molasses, dark
- ½ cup Sugar, light brown
- ¼ cup Worchestershire sauce
- 1 Teas. hot sauce
- ¼ cup Lemon juice
- 1 cup Blackberry puree
- Salt and pepper, to taste.
Instructions
Dry ribs with paper towel and season with salt and pepper. Place Dutch oven over high heat and add oil. When oil is hot add ribs and sear on all sides. Discard excess oil . Add all braising liquid ingredients . Bring to simmer. Cover and place in 350 degree F oven. Cook for 3 hours.
Make the sauce:
Cook bacon until crisp. Add onions and cook until translucent. Add garlic and all other sauce ingredients. Simmer for 45 minutes. Strain sauce and discard solids. Reserve sauce. After 3 hours, remove ribs from pan and reserve. Strain braising liquid discarding all solids. Place strained braising liquid in sauce pan over med high heat . Reduce liquid by 2/3 while skimming and discarding all impurities as they come to the surface. When reduced, add to reserved sauce.
To serve:
Reheat ribs, and sauce separately
Place ribs on plate with mashed potatoes, sweet potatoes or other desired side item
Place rib on top and pour sauce over rib
Serve with full bodied red wine such as California Zinfandel or Cabernet Sauvignon
Yield: 6 hearty portions
Recipe courtesy of Chef Tim Williams of Dantanna’s Downtown and Dantann’s Surf and Turf in Atlanta.