Ingredients:


4 – Two bone beef short ribs, 2 x 4 inches
Olive Oil as needed
8 cloves smashed garlic
6 chopped bacon slices
1 large onion, sliced
1 carrot, sliced
1 fresh cored and sliced pineapple
3 stalks of celery, chopped
1 bottle (750 ml) of Tobin James “Ballistic” Zinfandel
1 quart orange juice
1 C. soy sauce
3 quarts beef stock
4 C. apple cider vinegar

In a large heavy pan, season the ribs with salt and pepper to taste.  Brown them in olive oil (medium brown in color) set aside. In a large braising pan, ( le creuset are perfect) sauté the garlic in a little olive oil.  Do not overcook, making the garlic bitter.  Add bacon and cook about 2 minutes.  Add the onion, carrot, celery, and pineapple.  Sauté 5 minutes. Preheat oven to 300 degrees F.Add the Ballistic Zinfandel, orange juice and soy sauce.  Bring to boil and add the beef stock.  Bring to boil again and simmer for one half hour.  Add the short ribs and cover with lid or foil.  Bake for 3 hours in preheated oven.Remove ribs and strain and reserve 2 cups of the braising liquid. In a pot, mix the 2 cups of braising liquid with the apple cider vinegar and boil.  Simmer until sauce reduces to a glaze. Place ribs on plate and top with the thickened glaze sauce.

Serve with your favorite potato recipe and accompanying vegetables. My favorite are simply oven roasted fingerling potatoes and pickled red cabbage.

4 servings



Wine Suggestion: Pair with our Tobin James Ballistic Zinfandel