Braised Short Ribs with Mushrooms and Leeks

Featured by Madroña Vineyards in the Gold Wine Club.


Pair with 2008 Madroña Hillside Zinfandel

2 pounds boneless short ribs
1 pound crimini mushrooms, sliced
2 yellow onions, sliced
2 leeks, sliced
2 heads garlic, minced
2 cans beef broth
1 bottle of Madroña Zinfandel
1 Tbs. demi glace (optional)
1 cup flour
3 tsp. black pepper
2 tsp. salt
Olive oil for sautéing


Combine flour, salt and pepper in a bowl. Rinse and pat short ribs dry, then dredge in flour mixture. Heat oil in heavy pan and brown ribs. Do not crowd. It is best to brown them in two batches. Set ribs aside. After the pan has reheated, add mushrooms, onion, garlic and leeks. Use more oil if necessary. Brown vegetables until leeks are soft. Sprinkle approximately ¼ cup of the flour mixture over vegetables. Cook for two to three minutes, stirring constantly. Add beef broth, wine and short ribs to the mixture. Place pot in 400 degree oven for two hours. Serve over rice, with a glass of Madroña 2008 Hillside Zinfandel. Enjoy!!!

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