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Zinfandel Short Ribs




Source of Recipe


DANTANNA'S


Recipe Introduction


8 servings


List of Ingredients




For the ribs:
6 pounds beef short ribs (about six 2-by-6-inch pieces)
Kosher salt and ground black pepper
2 tablespoons canola oil
1/2 bottle dry red zinfandel or other dry red wine
4 cups reduced-sodium beef stock or broth
1 (12-ounce) package frozen blackberries, thawed and pureed, divided
2 cups coarsely chopped onions
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
8 sprigs fresh thyme
6 bay leaves
5 garlic cloves
4 sprigs fresh rosemary
1 tablespoon black peppercorns

For the sauce:
8 ounces bacon, preferably apple wood-smoked, diced
1/2 cup diced onions
2 tablespoons minced garlic
2 cups ketchup
2 cups chile sauce
1/2 cup light brown sugar
1/4 cup molasses
1/4 cup Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup lemon juice
Salt and pepper

Recipe



Preheat the oven to 350 degrees.

To make the ribs: Dry ribs with a paper towel and season generously with salt
and pepper. In a large Dutch oven or ovenproof skillet over high heat, add oil.
When hot, add ribs and sear on all sides. (You might need to do this in two or
more batches.) Remove ribs and set aside. Discard excess oil from the pan. Add
wine, broth, 2 cups blackberry puree, onions, celery, carrots, thyme, bay
leaves, garlic, rosemary and peppercorns and stir well to combine. Return ribs
to pan (it will be crowded, so push down ribs to accommodate) and bring to
simmer. Cover and transfer to oven. Cook for 3 hours.

Meanwhile, make the sauce: In a large, heavy-bottomed skillet, cook bacon until
crisp. Drain all but 2 tablespoons fat. Add onions and cook until translucent.
Add garlic and stir to combine. Add ketchup, chile sauce, brown sugar, molasses,
Worcestershire sauce, Tabasco, lemon juice and remaining blackberry puree.
Simmer on low heat for 45 minutes, stirring frequently to prevent sticking.
Season with salt and pepper. Strain sauce and discard solids. Return to pan and
set aside.

When ribs are finished cooking, remove from pan and reserve. (Some meat will
have fallen off the bone, and some will still be on the bones. Discard excess
bones.)

Strain braising liquid, discarding all solids. Skim off excess fat. Place liquid
in saucepan over medium-high heat and reduce by two-thirds while skimming and
discarding all impurities as they come to the surface. When reduced, add to
reserved sauce. Serve ribs with sauce.