Skip to main content

zinfandel braised short ribs with leeks, carrots and potatoes

 


I'm happy with my dutch oven.  Especially when I open the heavy lid with a rooster 🐓 on top and see  fragrant short ribs braised with red wine, garlic, leeks, carrots, potatoes, thyme and bay leaves reduced to perfection for dinner.  Putting this braise together is quick and easy, slow cook in the oven for three hours et voila!  I particularly like making braised short ribs when the weather cools off, whew.  This Summer has been so hot I feel like enjoying what feels like free cool air.  I have all the windows open and I just love looking at the temperature inside my house, cool 😎 

Ingredients and Recipe for Zinfandel Braised Short Ribs with Leeks, Carrots and Potatoes 
serves 3- 4

4 meaty short ribs, dredged in Wondra flour, sea salt and freshly ground black pepper 
2 tablespoons olive oil 
4 leeks, white parts sliced in half, rinsed and cut in 1/2" pieces
6 carrots, peeled and sliced
4-6 Yukon gold potatoes, cut in quarters
2 garlic cloves, smashed
Thyme sprigs in a bundle with 2 fresh bay leaves
2 cups Zinfandel
2 cups beef broth
Sea salt and freshly ground black pepper to taste

Preheat the oven to 325F
Heat 1 tablespoon of the olive oil in the dutch oven over medium high heat and brown the short ribs on each side, take your time and make sure each short rib is fully browned, set aside on a plate.
Pour out the left over meat cooking oil from the dutch oven, add the additional tablespoon of olive oil and heat over medium high heat.
Add the leeks, carrots, potatoes and garlic, cook and stir for several minutes.
Pour in the red wine, add the thyme and bay leaves bundle, simmer for several minutes until red wine has slightly reduced, add the beef broth.  Bring to a simmer, turn off the heat and put on the lid.
Place dutch oven in the oven and cook for three hours.
Serve short ribs with the leeks, potatoes, carrots and a glass of red wine 🍷 




Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

Pear Jam with Saffron Infused Honey and Cardamom

The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the sam…

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed ou…

tarragon jalapeño spring garlic mustard marinade

Makes enough marinade for 2-3 chicken breasts
Marinade Ingredients
1/4 cup lightly chopped fresh Tarragon
1/2 small Jalapeño pepper, sliced thin
1 shaved clove of Spring Garlic
2 T Extra Virgin Olive Oil
2 T fresh Lemon Juice
1 T old style Maille Mustard
Sea salt and freshly ground black pepper, to taste
Chicken

Stir ingredients together in a bowl that will hold chicken.
Add the chicken and marinate for 4 hours.
Place chicken in a hot grill for about 10 minutes on each side.

Serve with garbanzo bean salad, recipe to follow.