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 🍷

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