Braised food

Braised Ribs with Zinfandel and Tuscan Kale

In a large container, submerge the ribs in the brine and refrigerate for at least 12 and up to 24 hours. When ready to cook, remove from brine and pat dry.

Heat the oven to 325°F. Place an ovenproof pot or dutch oven over medium-high heat and coat with oil. Add the short ribs in batches, brown well (4 to 5 minutes on each side) and place on a plate. Reduce heat to medium, add onion, carrots, leek and garlic to skillet and cook until onion is tender, about 5 minutes. Add the flour and cook for 3 minutes, stirring often. Add the thyme and wine, scraping up any browned bits, then increase the heat to high and allow the wine to boil until it reduces to a thick, almost syrupy consistency. Add ribs and beef broth to pot, return to boil, then cover tightly and bake until ribs are very tender, about 3 hours.

Carefully remove the short ribs from the pan (the meat will fall off the bone) and set aside. Strain the braising liquid through a fine-mesh strainer, pressing down on the solids to completely extract the sauce. (The ribs and gravy can be made up to this point and refrigerated in separate containers, up to two days.)

Return sauce to saucepan and cook over medium-high heat until reduced to sauce consistency. Season with salt, if necessary. Reduce heat to low, add kale and cook until tender, 8 to 10 minutes. Return the ribs to the pot and reheat before serving. Add the vinegar and parsley just before serving.