ZINFANDEL-BRAISED SHORT RIBS | Recipies from Los Angeles, CA Restaurants | Los Angeles Restaurants |
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Cooking tools:
- Dutch oven
- Oven
- Chef's knife
- Cutting board
Ingredients
- 12 short ribs, cut 2 inches by 3 bones
- olive oil as needed or desired
- 1/4 lb mirepoix (combination of chopped onion, carrot, celery)
- 6 chopped tomatoes
- 3 qts brown veal stock
- 1/2 bottle zinfandel
- to taste parsley, thyme, oregano and sage
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