Zinfandel-Braised Beef Short Ribs

Servings: 8
Active prep time: 45 mins
Marinating time: 12 hours
Cooking time: 3 hours
8 single bone-in beef short ribs (about 6-7 lbs.)
Salt and black pepper
750mL Zinfandel
½ cup sugar
1 tbsp minced fresh garlic (2 cloves)
1 tbsp thyme, leaves picked
2 bay leaves
1/3 cup canola oil
2 small onions, chopped
1 rib celery, chopped
3 small carrots, chopped
2 cups beef broth
¾ cup canned tomatoes, chopped
2 oz. dried porcini mushrooms

Season short ribs generously with salt and pepper.

In a mixing bowl, combine zinfandel, sugar, garlic, thyme, and bay leaves.

Whisk wine mixture and marinate beef ribs for 12 hours, either in a resealable plastic bag or in a sealable container that will hold the ribs in a single layer.

Remove the beef from the wine and let drain on a rack set over a baking sheet for several minutes to allow the beef to rest before placing into the hot pan.

Put oil into a 7-qt. dutch oven and place over medium-high heat for 2 mins. Place half the ribs in the pan. Stir and turn the meat often, allowing each piece to brown, about 1 min. per flat side, before removing from the pan. Repeat with other half. Return all ribs to pan on their narrow sides and brown for 1 min per side.

Remove the beef from the pan and add the onions, celery, and carrots. Stir constantly until the onions are mahogany in color, then add beef back to the pot along with wine marinade and broth.

Bring to a boil over high heat, 4-5 mins, before reducing heat, skimming foam and fat from the surface of the liquid. After simmering for several minutes, add tomatoes and mushrooms and allow to simmer over low heat until the meat is fork tender, about 3 hours.

Remove from heat. Cover and refrigerate. When the meat has cooled, scrape off and discard congealed fat. Can be refrigerated for up to 4 days.

Reheat ribs in microwave or on medium heat on stovetop, about 8 mins. Once beef is warm, remove to dish and cover. Reduce pan liquids by 50% (to 3 cups) over high heat. They should coat the back of the spoon.

Strain braising liquid and return meat to liquid. Season to taste.

To serve, remove bones. Place one rib over a bed of polenta. Spoon sauce around meat and polenta, then top ribs with vegetable ragout.