- 2 bottles BRAZIN Old Vine Zinfandel
- 2 tablespoons olive oil
- 8 beef short ribs
- salt and pepper
- 2 onions, peeled and cut into large dice
- 2 carrots, peeled and cut into large dice
- 2 stalks celery, cut into large dice
- 1 leek, white part, cut into large dice
- 12 garlic cloves
- 6 sprigs thyme
- 2 quarts chicken stock
Preheat oven to 350ºF. In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduced by half.
Heat olive oil in a large heavy-bottom dutch oven pot. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Add vegetables, garlic, and thyme to the pan. Cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 to 3 hours or until tender. Remove and allow to cool.
Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.