Pinot Noir Short Ribs
I am posting this recipe that I put together a long time ago, but as I am typing it, I have this picture in front of me and my mouth is watering just from looking at it. These ribs are ‘finger-licking-good’! If you have not made ribs recently, make them soon because you’re seriously missing out! After hours and hours of cooking at a barely simmering heat, the ribs come out so tender you could eat them with your lips and your whole house is going to smell like you’re making the meal of your life, while not doing anything at all. I rarely rave about anything this much, but I lo-o-o-ve these ribs and I thought I should let you know 😉
Pinot Noir Beef Short Ribs
Pinot Noir Short Ribs cooked in a red wine giving you the best juicy, tender, fall-off-the-bone beef meat chunks.
- 6-7 beef short ribs
- 1 large onion diced
- 1 large carrot diced
- 1 large tomato diced
- 4-5 cloves garlic clove minced
- 1-2 cups broth
- 1 cup Pinot Noir wine
- chives & Parsley chopped *for garnish
- Wash the meat and dry with a paper towel.
- Heat a cast iron pot on high with a couple of tablespoons oil, until almost smoking. Sear the meat from all sides on high heat, about 30 seconds per side. Transfer to separate dish.
- Add a couple more tablespoons oil and sauté the onion until light golden in color, add the carrots and sauté for a couple more minutes. Add the tomato.
- Place the meat on a bed of vegetables, pressing it into the vegetables.
- Salt and pepper the broth and pour over the meat.
- Add the wine. Let come to a boil.
- Lower the temperature to a minimum while still maintaining a very slow simmer. Let cook for 4-6 hours, until fork tender. Every hour or so, rotate the meat from one side to the other.
- Half an hour before the ribs are done, add the garlic.
- Serve over rice or with mashed potatoes.
- Sprinkle with chopped chives and parsley.
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