Zinfandel-Braised Beef Short Ribs Recipe

Name: Zinfandel-Braised Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, room temperature; 8 beef short ribs or 4 lbs beef short ribs; coarse kosher salt; fresh ground black pepper; 2 1/2 cups chopped red onions; 2 cups cubed parsnips, 1/2 in cubes; 6 garlic cloves, chopped; 2 tablespoons chopped fresh rosemary; 1 (750 ml) bottle zinfandel; 2 cups low sodium beef broth; 1 tablespoon all-purpose flour

Servings: persons

3 tablespoons butter, room temperature
8 beef short ribs or 4 lbs beef short ribs
coarse kosher salt
fresh ground black pepper
2 1/2 cups chopped red onions
2 cups cubed parsnips, 1/2 in cubes
6 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1 (750 ml) bottle zinfandel
2 cups low sodium beef broth
1 tablespoon all-purpose flour

1
Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
2
Sprinkle ribs with coarse salt and pepper, and add to pot in single-layer without crowding. (Do in batches, if necessary). When browned on all sides, remove to bowl.
3
Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
4
Add parsnips and saute until they begin to color, about 6 minutes.
5
Add garlic and then the rosemary.
6
Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
7
Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
8
Braise until the ribs are very tender, about 2 1/2 hours.
9
Using tongs, remove ribs to a serving bowl and keep warm.
10
Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
11
In the meantime, mix together 1 tbl butter with the flour. Adding it in bits, whisk this into the gravy and continue to cook until it's thick enough to coat a spoon, about 5 minutes longer.
12
Season with salt and pepper. Cover ribs with gravy.
13
Note: This can be made up to two days ahead. Rewarm over low heat before serving.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, room temperature, 8 beef short ribs or 4 lbs beef short ribs, coarse kosher salt, fresh ground black pepper, and more.

Yes, Zinfandel-Braised Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zinfandel-Braised Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions