Bertolli

Los Angeles Beef Recipe List

Vineyard Terrace Restaurant

, Los Angeles, CA

ZINFANDEL-BRAISED SHORT RIBS

12 Short Ribs

INGREDIENTS: SHORT RIBS

12 short ribs, cut 2 inches by 3 bones

INGREDIENTS: BRAISING INGREDIENTS

olive oil as needed or desired
1/4 lb mirepoix (combination of chopped onion, carrot, celery)
6 chopped tomatoes
3 qts brown veal stock
1/2 bottle zinfandel
to taste parsley, thyme, oregano and sage

INGREDIENTS: MARINADE

3 1/4 oz chopped garlic
2 T salt
2 T cracked black pepper
2 T chopped Italian parsley
2 T thyme
1/2 bottle zinfandel
1 C olive oil
1 T balsamic vinegar

METHOD

  • Combine all marinade ingredients. Place short ribs in cooking pan and pour marinade over short ribs. Refrigerate for 24 hours, turning the ribs every 8-10 hours to evenly marinate.
  • Take beef short ribs out of marinade and SAVE marinade.
  • Heat large pot with olive oil covering bottom of the pan. Put in ribs and brown evenly on all sides.
  • Add mirepoix and brown until it starts to caramelize. Add chopped tomatoes and cook until soft.
  • Add liquid (veal stock, 1/2 bottle of zinfandel and the marinade that was saved.
  • Bring to boil, then lower heat and let simmer. Simmer for approximately 6 hours until meat is falling off the bone.
  • Serve.

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