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Zinfandel Braised Short Ribs with Garlic Mashed Potatoes

Featured by Graziano Family of Wines - Monte Volpe Winery in the Gold Wine Club.
Zinfandel Braised Short Ribs with Garlic Mashed Potatoes


This is a combination of elements taken from various short rib dishes that we have enjoyed at restaurants that we have visited in our marketing travels. Preparation for this dish needs to start 24 to 36 hours in advance.

Yield: 6
Prep Time: 40 Minutes
Cook Time: 310 Minutes


• 2 tablespoons extra-virgin olive oil
• 6 pounds individual short ribs
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black
• 1 large onion, finely chopped
• pepper, plus more to taste
• 1/2 cup chopped leeks (white part only)
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 garlic cloves, peeled
• 2 tablespoons all-purpose flour
• 2 cups Zinfandel
• 1 bay leaf
• 8 ounces baby-cut carrots
• 1 3/4 cups beef stock
• One 14 1/2-ounce can diced, drained
• 1/2 cup Mediterranean black olives, such as Niçoise, pitted
• 3 tablespoons chopped fresh parsley for garnish
• 1 tablespoon herbes de Provence (If an herbes de Provence blend isn't available, use a combination of dried thyme, basil, savory and fennel seeds.)

Mashed Potatoes:
• 2 pounds potatoes, peeled and quartered
• 1/2 cup milk 2 tablespoons unsalted butter
• 6 cloves roasted garlic
• Salt and freshly ground black pepper


Position a rack in the center of the oven and preheat to 300°F. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

Pour off all but 2 tablespoons of the fat from the pot. Add the onion, leeks, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. During the last 15 minutes, add the baby carrots.

(Note: if you have the time, cooking them at 200° for 10 to 12 hours will result in meat that is so tender it will melt in your mouth.)

Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.

Meanwhile, prepare the potatoes: Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender. Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat. Remove from the heat. Squeeze the roasted garlic from the skin and add to the potatoes.Whip the potatoes with an electric mixer or hand masher until smooth, and season to taste with salt and pepper.

Spoon some of the potatoes slightly off center on each plate. Lean the ribs against one edge of the potatoes, and spoon the sauce over the ribs and potatoes and around the plates.

Recipe provided by the Graziano Family.

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