ZINFANDEL GLAZED BBQ BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. Sear ribs in hot oil on all sides until well browned.
- Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned. Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
- Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.
ZINFANDEL BARBECUE SAUCE
Zinfandel is often said to be one of the best wines to pair with BBQ and here it's used in the barbecue sauce along with apple juice and marinara sauce. This sauce is often used with grilled beef or lamb but we also like it with pork or poultry.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes 3 cups
Number Of Ingredients 13
Steps:
- In a medium nonreactive saucepan, combine wine, sugar, apple juice, and vinegar. Bring to a boil, and cook until reduced by two-thirds. Add marinara sauce, orange juice, ketchup, molasses, Worcestershire sauce, corn syrup, chipotles, chile powder, and salt. Bring to a simmer, and cook, uncovered, for 30 minutes.
ZINFANDEL GLAZED BBQ BEEF SHORT RIBS
Steps:
- Preheat oven to 350 degrees F.
- Season short ribs with salt, pepper and seasoning mix. Heat a large roasting pan with lid over medium-high heat and add oil. Sear ribs in hot oil on all sides until well browned.
- Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned, about 10 minutes. Deglaze roasting pan with red Zinfandel, then add BBQ sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
- Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve.
ZINFANDEL BARBEQUE SAUCE
Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
Provided by LAURAJFROST
Categories BBQ Sauce
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about 1/2.n
- Mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the wine. Reduce heat, and simmer 30 minutes, until thickened and well blended. Remove from heat, and mix in the parsley. Refrigerate until ready to serve.n
Nutrition Facts : Calories 95.8 calories, Carbohydrate 14.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 1427.1 mg, Sugar 10.5 g
GRILLED BABY BACK RIBS WITH CHERRY ZINFANDEL BBQ SAUCE
I found this recipe at myrecipes.com. Despite the long list of ingredients and directions, this is really a simple recipe. The ribs are absolutely fall off the bone, tender, and delicious.
Provided by SaffronMeSilly
Categories Sauces
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl, mix paprika, thyme, salt, and pepper. Rinse ribs and pat dry. Rub herb mixture over both sides of each rack, pressing so it sticks. Wrap each rack in heavy-duty foil.
- Prepare grill for indirect heat: If using charcoal, ignite 60 briquets in a chimney starter (or mounded directly on the firegrate). When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of grate. Add 3 more briquets to each mound now and every 30 minutes while cooking. Set a drip pan on grate between mounds, then set cooking grate in place. If using gas, turn all burners to high, close lid, and heat for 10 minutes. Then turn center burner(s) off so heat is at edges of grill, not under cooking area; turn outside burners to medium.
- Lay foil-wrapped ribs on grill, convex (meaty) side up, not directly over heat; overlap slightly if necessary. Cover and cook until tender when pierced (through foil), 1 to 1 1/4 hours. Carefully remove foil from ribs. Brush tops (meaty side) lightly with cherry-Zinfandel barbecue sauce, turn over, and cook until sauce is browned, about 10 minutes. Brush concave (bone) sides, turn again, and cook until browned on that side, about 10 minutes longer.
- Transfer ribs to a board and cut between bones into individual ribs. Season to taste with salt and serve with remaining barbecue sauce.
- Meanwhile pour olive oil into a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until limp, 3 to 4 minutes. Add Zinfandel, ketchup, cherries, vinegar, Worcestershire, brown sugar, mustard, ginger, black pepper, anise seeds, and cayenne. Bring to a boil, then reduce heat and simmer, stirring occasionally, until liquid begins to thicken slightly, about 20 minutes. Let cool slightly.
- Pour mixture into a blender and add 2 tablespoons lemon juice; whirl until very smooth. Taste and add more lemon juice if desired. Use warm or at room temperature.
Nutrition Facts : Calories 197.1, Fat 3.5, SaturatedFat 0.5, Sodium 1756.3, Carbohydrate 31.8, Fiber 4, Sugar 19.8, Protein 2.7
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