Pinot Noir Short Ribs
Fall off the bone tender, melt in your mouth, soft, short ribs braised in rich Pinot Noir broth, infused with aromatics and served over a bed of rice or mashed potatoes are exactly what comfort food is about.
This short rib recipe is so easy to throw together, it’s ridiculous, but no one will know because the flavor will rival any restaurant dish.
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 😉
Check out our other Main Course recipes:
- Braised Short Ribs – Beef short ribs cooked into tender meat chunks.
- Fall off the Bone Pork Ribs – The best pork ribs recipe.
- Beef with Caramelized Onions & Mushrooms – Cubed Beef Chuck Roast with Sauteed Mushrooms, onions and a hint of wine.
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.
- 4 lb beef short ribs (bone-in) (4lb = 8 pcs)
- 2 tbsp flour
- 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
- 1 sprig Rosemary
- 2 tsp kosher salt
- 1 tsp pepper
- 1/4 cup chopped chives & Parsley *for garnish
Prepare and cut up all needed ingredients.
Pat the ribs with the paper towel, then dredge in 2 tbsp of flour.
Heat a cast-iron pot on high with a couple of tablespoon of oil until almost smoking. Sear the meat on 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, then 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, then add the wine and pour over the meat and let it come to a boil.
Lower the temperature to a minimum while still maintaining a very slow simmer. Let cook for 4-6 hours covereed, 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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Hello Marina, let me fist thank you for amazing recipes! Everything I’ve made from your blog so far turned out Amazing!
Thinking of making these ribs but only have merlot, do you think the result of the same?
Hi Galina, thank you so much! That makes me so happy!!
Any wine that is pleasant to your tastebuds will work in this recipe. So, if you like Merlot, it will work here as well.
Made these a few times already! Delicious way to serve short ribs. Thank you for the recipe!
You’re welcome Lisa! I love making it when someone comes to visit because everyone’s always so impressed with how good it is!