Zinfandel Braised Creekstone Farms Short Ribs

6 portions

Tim Williams / Executive Chef/Partner, Dantanna's, Atlanta, GA

For the meat:
    • 6 Beef short ribs, kosher cut (6 pieces approx. 2” X 6” X 2”)
    • 2 tbsp. Kosher salt
    • 1 tbsp. ground black pepper
    • 2 tbsp. canola oil
For the braising liquid:
    • 2 cups The Perfect Purée Blackberry Puree, thawed
    • 375 ml Dry red Zinfandel (half of bottle)
    • 5 garlic cloves
    • 6 bay leaves
    • 2 cups yellow onions, rough chop
    • 1 cup celery, rough chop
    • 1 cup carrots, rough chop
    • 8 sprigs fresh thyme
    • 4 sprigs fresh rosemary
    • 1 tbsp. black peppercorns
    • 1 qt. beef stock or broth
1. Dry ribs with paper towel and season with salt and pepper.
2. Place short sided rondo or Dutch oven over high heat.
3. Add oil. When oil is hot, add ribs and sear on all sides. Discard excess oil.
4. Add all braising liquid ingredients and bring to a simmer.
5. Cover and place in 350 degree F oven for 3 hours.
For the sauce:
    • 1 cup The Perfect Purée Blackberry Puree, thawed
    • 1/2 strip apple wood smoked bacon, diced
    • 1/2 cup yellow onion, diced
    • 2 tbsp. garlic, minced
    • 2 cups ketchup
    • 2 cups chile sauce, canned
    • 1/4 cup dark molasses
    • 1/2 cup light brown sugar
    • 1/4 cup Lea & Perrins Worcestershire sauce
    • 1 Tea Tabasco sauce
    • 1/4 cup lemon juice
    • Salt and pepper, to taste
1. To make the sauce, cook bacon until crisp, then add onions and cook until translucent.
2. Add garlic and all other sauce ingredients and simmer for 45 minutes.
3. Strain sauce and discard solids. Reserve sauce.
4. After 3 hours, remove ribs from pan and reserve.
5. Strain braising liquid, discarding all solids.
6. Place liquid in sauce pan over med high heat.
7. Reduce liquid by 2/3 while skimming and discarding all impurities as they come to the surface.
8. 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 rib. Top with Great Hills (or other flavorful) blue cheese. Serve with full bodied red wine such as California Zinfandel or Cabernet Sauvignon.