Zinfandel Braised Boneless Beef Short Rib
Horseradish Gremolata, Acorn Squash and Parmesan Orzo
A Word From Chef Brian
Our Zinfandel Braised Boneless Beef Short Rib is a luxurious treat that brings together the richness of beef with the nuanced complexity of Zinfandel wine. The boneless cut ensures a more refined dining experience while retaining all the flavors you love in a short rib. Braising in Zinfandel adds layers of dark fruit and subtle spice to the meat, enhancing its natural umami. And let's not forget about the accompaniments: a zesty Horseradish Gremolata, creamy Acorn Squash, and cheesy Parmesan Orzo round out the dish, creating a harmonious blend of textures and flavors. This is an indulgence that’s well worth the time—a perfect dish for special occasions or when you simply want to treat yourself to an extraordinary meal.
Wine Note from Estate Chef Brian Overhauser
Big flavors need big wines though Zinfandel does not pack the tannic punch of our Estate Cabernet, theses Fairplay Estate Zinfandel grapes have guts!
The melt-in-your-mouth Short Rib is a perfect partner for our current release 2018 Estate Zinfandel. This Estate Zin is swooned by the richness of orzo and braising juices. The moderate structural tannins stand up and flex their muscles just enough to give me a wonderful cleansing of my palate while providing an entry into additional layers of flavors like rich dried berries and a warm baking spice flavor profile that complements this dish perfectly……ENJOY!
Serves 6
3 lbs. prime or choice boneless short ribs *see note
1 package of brown Sauce
8 peeled whole clove garlic
1 box Orzo
2 cups roasted Acorn Squash pieces
2 cups shredded Parmesan cheese
1/3 cup of EVOO
½ cup fresh grated horseradish
1 cup chopped fresh Italian parsley
1 teaspoon salt
*Note: This cut is very hard to find at grocery store, but you will get great results from using the Choice boneless short ribs from Costco. Pick the most marbled ones you can find in the display case!
Method
Cut the boneless short rib into 8oz pieces. Place into extra-large (1 gallon) zip lock bag and pour ¼ of the bottle of Zin into the bag and hold at room temp for 1 hour and rotate every 20 minutes. Per heat oven to 400, the take a large roasting pan and place the marinated meat and the remaining wine into the roasting pan. Fill up the pan with water to just cover the meat and mix in the dried brown sauce mix, fig preserves and the garlic cloves. Cover and bake for 1 hour then lower the oven to 250 and continue for 3 more hours.
Mix the shredded horseradish, chopped parsley and the salt together and hold for service
Make the Orzo according to the package directions and then strain the water out and put the cooked Orzo into a large bowl. Add the olive oil, squash, cheese and salt and pepper to taste and mix quickly while hot, cover and keep warm.
To Serve:
Use 6 warned large pasta bowls and using a extra-large ice cream scooper, place a scoop of the Orzo into the center of the bowl, then place the braised short rib on top of the orzo. Ladle some of the braising liquid over the meat then top with the gremolata and serve with a glass of our 2018 Element 79 Estate Zinfandel