Zinfandel Short Ribs

For the meat:

6 lbs - Beef short ribs, kosher cut (6 pieces approx. 2” X 6”)

2 tbsp - Salt, kosher

1 tbsp - Pepper, black, ground

2 tbsp - Oil, canola

For the braising liquid:

½ bottle (750ml) - Wine, dry red zinfandel

5 each - Garlic cloves

6 each - Bay leaves

2 cups - Onions, yellow, chopped

1 cup - Celery, chopped

1 cup - Carrots, chopped

8 sprigs - Thyme, fresh

4 sprigs - Rosemary, fresh

1 tbsp - Peppercorns, black

1 qt - Beef stock or broth

2 cups - Blackberry puree

For the sauce:

½  lb - Bacon, apple wood smoked, diced

½ cup - Onion, yellow, diced

2 tbsp - Garlic, minced

2 cups - Ketchup

2 cups - Chile sauce, canned

¼ cup - Molasses, dark

½ cup - Sugar, light brown

¼ cup - Worcestershire sauce

1 tsp - Tabasco sauce

¼ cup - Lemon juice

½ cup - Blackberry puree

Salt and Pepper to taste.

Directions

To prepare the ribs-

Dry ribs with paper towel and season with salt and pepper and set aside. In Dutch oven over high heat, add oil.  When oil is heated add ribs and sear on all sides.  Discard excess oil.  Add all braising liquid ingredients in Dutch over and bring to a simmer.  Cover and place in a 350 degree F oven for 3 hours.

To make the sauce-

Cook bacon until crisp, add onions and cook until translucent.  Add garlic and all other sauce ingredients.  Simmer for 45 minutes and then strain sauce and discard solids.  Reserve sauce.

After 3 hours, remove ribs from pan and reserve. Strain braising liquid discarding all solids.  Place liquid in sauce pan over med high heat.  Reduce liquid by 2/3 while skimming and discarding all impurities as they come to the surface.  When reduced, add to reserved sauce

To serve-

Reheat ribs, and sauce separately.  Place ribs on plate with mashed potatoes, sweet potatoes or other desired side item.  Place rib on top and pour sauce over ribs.

Yield: 6 hearty portions