Zinfandel-Braised Beef Short Ribs

210 mins (prep 30, cooking 180)
12 ingredients
4-6 servings
I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.

Categories:  beef-ribs , main-dish , beef , meat , <-4-hours , time-to-make ,
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Serving Size (260.02 g)
Servings 4
Amount per Serving
Calories 389.53 Calories from Fat 127.26
% Daily Value *
Total Fat 14.14g 87.03%
Saturated Fat 8.12g 162.42%
Trans Fat 0.36g %
Cholesterol 28.58mg 38.11%
Sodium 28475.99mg 4746.0%
Total Carbohydrate 44.64g 59.53%
Dietary Fiber 5.99 g 95.86%
Sugars 22.91 g %
Protein 22.65g 181.18%
Vitamin A 278.86IU% Vitamin C 21.51mg%
Calcium 124.93mg% Iron 3.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef short ribs, coarse kosher salt, fresh ground black pepper, chopped red onions, cubed, chopped fresh rosemary, low sodium