Zinfandel Short Ribs

• 12 cup water
• 12 cup zinfandel
• 1 teaspoon thyme
• 12 garlic clove, crushed
• 12 teaspoon lemon pepper
• 2 lbs beef short ribs

1. In Dutch oven or heavy skillet, combine water, wine, thyme, garlic, and lemon pepper.
2. Add ribs.
3. Cover and simmer for 1 1/4 hours.
4. Drain, reserving liquid.
5. Grill over slow coals 15 to 20 minutes (or broil in oven a few minutes on each side, watching carefully).
6. Turn frequentlyand brush with reserved liquid.

water, zinfandel, thyme, garlic, lemon pepper

Taken from www.food.com/recipe/zinfandel-short-ribs-391296 (may not work)