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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Zinfandel Braised Beef Short Ribs
INGREDIENTS
- 3 1/2 to 4 pounds bone-in beef short ribs
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 carrots, coarsely chopped
- 3 garlic cloves, peeled and smashed
- 1/4 cup tomato paste
- 3 sprigs fresh herbs including rosemary, thyme and sage
- 1 bay leaf
- 7 black peppercorns
- 4 cloves
- 2 cups Zinfandel
- 1 1/2 cups beef or chicken broth
DIRECTIONS
- Preheat oven to 325 degrees
- Trim away excess fat from short ribs and season generously with salt and pepper.
- Pour oil in heavy pot and heat over medium-high heat, searing ribs individually by turning until deeply browned on all sides (about 4 to 5 minutes per side).
- Pour off and discard any excess fat from the pot, leaving about 1 tablespoon. Add the onion, celery, and carrots and sauté over medium heat, stirring until they brown and soften, about 10 minutes. Add the garlic and tomato paste and sauté, stirring to coat everything with the tomato paste until the tomato paste begins to darken, about 3 minutes. Add the bay leaf, herb springs, peppercorns, and cloves. Pour in the wine. Bring to a boil and let boil until reduced by half, about 8 minutes. Add the stock and return to a boil.
- Return the short ribs to the pot along with any juices. Cover and place the pot onto a rack in the lower third of the oven. Braise gently, turning the ribs every 40 to 45 minutes, until the meat is fork-tender and falling away from the bones, 2 1/2 to 3 hours.
- Transfer the ribs to a serving platter and loosely cover with foil to keep warm. Strain the braising liquid, discarding the solids, and return the liquid to the braising pot. Skim off the surface fat with a large spoon. Bring to a simmer over medium-high heat and simmer to concentrate the flavor and reduce the sauce, about 5 minutes. Add salt and pepper to taste. Spoon the sauce over the ribs, and serve with your Quivira Anderson Ranch Zinfandel. Serves 6 very happy diners.
WINE PAIRING
- Quivira's Zinfandel, Dry Creek Valley
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