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Zinfandel Braised Creekstone Farms Short Ribs

Zinfandel Braised Creekstone Farms Short Ribs


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.



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.