These Short Ribs provide a hearty main course which stands up well to a big, bold Zinfandel. Serve with mashed potatoes, fresh vegetables and some crusty bread to soak up the sauce. Make sure to cook with a Zinfandel you would drink. This recipe will feed 8 to 10.
Preheat Oven to 350 degrees F.
Pour the Zinfandel into a large saucepan. Bring to a boil, lower the heat to medium and simmer until reduced in half.
Peel the onions, carrots and garlic. Cut the onions, carrots and celery into a large dice. Cut the beef into 3-4 inch chunks.
Heat the olive oil in a large, heavy Dutch oven or roasting pan. Season the beef with salt and pepper. Brown the beef well on all sides and set aside. Remove all but 1 tablespoon of the oil. Add the vegetables, garlic and thyme, cooking until lightly browned. Replace the beef, then add the reduced wine and chicken stock. Bring to a simmer, cover and place in the oven. Cook for 3 hours or until very tender.
After cooling slightly, skim to remove the fat. Remove the beef and strain the stock. Reduce the stock to use as a sauce.
Platter the beef and cover with the sauce.
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