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Great Wines of the North Bay

Kunde Estate: Zinfandel

February, 2009 Issue


Kunde Estate
In your home—a perfect pairing

Zinfandel Braised Short Ribs of Beef

 

2 (750 ml) bottles Kunde Estate Zinfandel
Olive oil
8 beef short ribs
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice

Preheat oven to 350 degrees F.

In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduced by half.

Heat oil in a large heavy-bottom pan. Season beef with salt and pepper. Brown beef well on all sides and remove. Remove all but 1 tablespoon of oil. Sauté vegetables, garlic, and thyme until onions are browned and soft. Add reduced beef short ribs back to the pan. Add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from heat and allow to cool.  Can be done one day ahead.

Remove all fat from short ribs.  Re-heat liquid and then strain. Reduce liquid to a light sauce consistency. Add beef short ribs and gently heat. Carefully remove beef short ribs to a heated platter. Serve.


 

2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock


 



 

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