2 T. Vegetable oil
2 lbs Beef Short Ribs ( I use 3 lbs boneless short ribs)
1 large onion, cut into medium dice
2 medium carrots, cut 1 inch thick
2 cups Zinfandel
1 cinnamon stick
1 Dried Ancho Chile
2 cups Beef Stock
1 zest from a medium orange, cut into thick strips
salt and pepper to taste
1. Put vegetable oil in large pot, just filming the bottom and heat to high. Brown beef while seasoning generously with salt and pepper. When nicely browned on all sides remove to platter.
2. Reduce heat to medium. Add carrots and onions and cook until vegetables begin to brown. Deglaze the pan with the zinfandel and add the cinnamon stick, orange peel and chile. Continue cooking until wine is reduced by half.
3. Return ribs to the pot and add enough beef broth to cover ribs. Bring to a simmer and adjust seasoning. Cover pot and place in 300 degree oven for 2 1/2 hours to 3 hours.
4. Remove meat from pot and reserve. Strain the sauce and puree the strained vegetables after removing the cinnamon stick. Boil the sauce to reduce it then add the pureed vegetables and stir to combine. This thickens the sauce. Pour over the ribs. Serve with a hearty starch