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 🍷
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