Best 4 Zinfandel Braised Beef Short Ribs With Rosemary Parsnip Mashed Potatoes Recipes
Welcome to a culinary journey where flavors dance and aromas tantalize your senses. Prepare to indulge in the delectable Zinfandel Braised Beef Short Ribs, a dish that embodies comfort and elegance. Slow-cooked in a rich and robust Zinfandel wine sauce, the beef short ribs emerge fall-off-the-bone tender, infused with a symphony of savory spices and herbs. Accompanying this masterpiece are Rosemary Parsnip Mashed Potatoes, a creamy and flavorful side dish that perfectly complements the beef's richness.
But the culinary adventure doesn't end there. This article also presents a delightful array of additional recipes that will elevate your culinary skills and satisfy your taste buds. Discover the secrets of preparing a mouthwatering Butternut Squash Soup, a velvety and comforting dish that showcases the natural sweetness of butternut squash. Embark on a culinary adventure with the easy-to-make Miso Salmon, where flaky salmon is coated in a flavorful miso glaze and roasted to perfection. And for a sweet ending, indulge in the classic and beloved recipe for Chocolate Chip Cookies, a timeless treat that will satisfy your cravings for a warm and gooey dessert.
So, gather your ingredients, prepare your palate, and embark on a culinary journey that promises to tantalize your taste buds and create lasting memories in your kitchen. Let's begin our exploration of these delectable recipes, starting with the star of the show: Zinfandel Braised Beef Short Ribs.
CLASSIC BRAISED BEEF SHORT RIBS
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.
Provided by Rachel Farnsworth
Categories Main Course
Time 2h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
- Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
- Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
- Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
- Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.
Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving
ZINFANDEL BRAISED BEEF SHORT RIBS
Steps:
- Preheat oven to 350 degrees F.
- In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
- Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add 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 and allow to cool.
- Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.
ZINFANDEL-BRAISED BEEF SHORT RIBS
I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.
Provided by duonyte
Categories Meat
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 deg F. Melt 1 tbl butter in heavy large ovenproof pot over medium-high heat.
- 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.
- Add 1 tbl butter to pot (I did not as my ribs exuded enough fat). Add onions and saute until brown, about 6 minutes.
- Add parsnips and saute until they begin to color, about 6 minutes.
- Add garlic and then the rosemary.
- Add wine and broth and bring to a boil, scraping up the browned bits from the bottom of the pot.
- Return the ribs and any accumulated juices to the pot in a single layer. Bring to a simmer, cover, and place in oven.
- Braise until the ribs are very tender, about 2 1/2 hours.
- Using tongs, remove ribs to a serving bowl and keep warm.
- Skim fat from the gravy, and boil until it starts to thicken, about 10 minutes.
- 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.
- Season with salt and pepper. Cover ribs with gravy.
- Note: This can be made up to two days ahead. Rewarm over low heat before serving.
BRAISED BEEF SHORT RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan. Tightly cover and cook in the oven for 2 1/2 to 3 hours. Remove the pan from the oven and check the ribs, which should be fork tender. If need be, continue cooking to achieve desired tenderness. Next remove the ribs and reserve the liquid to create sauce.
- Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables. In a saucepan, blend the herbs and liquid over medium-high heat. Reduce the liquid by three-quarters, yielding 3 cups of sauce. Pass the reduced sauce through a strainer, then set aside and keep warm.
- For the potatoes: In a large pot, bring 1 gallon of water to a boil. Add the potatoes and cook until softened, 15 to 18 minutes, then drain. Pass the potatoes and butter through a food mill or ricer into a bowl. Next add the salt and pepper, and then blend with a whisk. Taste and add additional salt and pepper if needed.
- To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce. Repeat for the remaining short ribs.
Tips for Making Braised Beef Short Ribs:
- Choosing the Right Cut of Beef: For fall-off-the-bone tenderness, opt for chuck short ribs. Beef short ribs are typically labeled as "English cut" or "Flanken cut" at the store. English cut ribs are meatier and have more meat around the bones. They tend to come in larger, individual pieces. Flanken cut ribs are thinner and flatter, and they have a greater surface area for more flavor absorption. They cook more quickly than English-cut short ribs.
- Braising Liquid: The combination of red wine, chicken broth, and beef broth creates a flavorful and aromatic braising liquid. You can substitute dry red wine with an equal amount of red grape juice for a non-alcoholic option. If you prefer a bolder flavor, use a dry red wine with a higher alcohol content.
- Cooking Time and Temperature: Braising is a low and slow cooking method that allows the meat to break down and become fall-apart tender. The cooking time will vary depending on the size and thickness of your short ribs. Generally, you'll want to braise them for at least 2 to 2 1/2 hours, or until the meat is fork-tender.
- Adding Vegetables: Vegetables like carrots, celery, and onions add sweetness and flavor to the braising liquid. You can also include other root vegetables like parsnips or turnips for a more hearty dish.
- Garnish with Fresh Herbs: Before serving, garnish the braised short ribs with fresh herbs like parsley, thyme, or rosemary for an extra burst of flavor and color.
Conclusion:
Zinfandel braised beef short ribs with rosemary parsnip mashed potatoes is a comforting and flavorful dish that's perfect for a special occasion or a cozy dinner at home. The combination of tender beef, rich braising sauce, and creamy mashed potatoes is a sure crowd-pleaser. By following the tips and tricks outlined in this article, you can create a delicious and memorable meal that everyone will love.
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