Kincaid’s
Bayhouse
Chad Rusch, Executive Chef
Zinfandel Braised Short Ribs
Short ribs 16 pcs.
KSP 32 tsp
Bay leaves 10 pcs.
Rosemary, fresh 4 sprigs
Thyme, fresh 4 sprigs
Garlic cloves 20 pcs.
Carrots, rough chop 2 cups
Celery, rough chop 2 cups
Onion, rough chop 2 cups
Roma tomatoes, rough chop, 2 cups
Zinfandel Wine 1 btl
Veal stock ½ gallon
Olive oil ½ cup
String, cut in 3” lengths 32 pcs
Tie 2 pcs string tightly around rib, one at the bottom. This will
keep meat from falling off bone during braising. Season each rib
with 2 tsp KSP. Heat oil in heavy pan, brown each rib on all sides.
Place ribs in hotel pan. Lightly brown garlic cloves, onions, celery,
and carrots in the same pan used for ribs. Add wine, veal stock,
tomatoes and herbs. Bring to a boil and pour over ribs. Cover hotel
pan w/plastic and foil.
Cook in 350 oven for 2 hours. Meat should be very tender.
Remove ribs from liquid immediately. Skim fat off braising liquid
and transfer to heavy pot. Add 1 more bottle zinfandel to braising
liquid. Bring to a simmer and reduce by ½. Thicken with a
roux and strain. Adjust taste of sauce w/ KSP. Cool immediately. |
