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 😉
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.
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.
- Sprinkle with chopped chives and parsley.