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.
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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.
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.
Serve over rice or with mashed potatoes.
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