Sunday, December 20, 2015

My Tomato Red Wine Boneless Spare Ribs with Braised Carrots Recipe

Tomato Red Wine Boneless Spare Ribs with Braised Carrots 


1 Package of Boneless Spare Ribs
Salt and Pepper to taste
1/2 Cup Shredded Carrots
1 Medium Tomato
2 Cloves of Garlic 
1 Shallot
2 Tablespoons Extra Virgin Olive Oil
2 Sprigs  Fresh Parsley
1/3 Cup Red Wine (Cooking wine)
2 Teaspoons White Sugar

(See video for further detail)

1. Sear the meat, 3-4 pieces at a time in olive oil for 1 minute on each side. Season with salt and pepper. 

2. Place pieces of meat in a 9X13 pan and top with shredded carrots, chopped tomato, garlic, shallot and parsley. 

3. Add red wine and white sugar. Stir to combine. 

4. Cover with silver foil and preheat oven to 350. 

5. Put pan in oven for 3 1/2 hours, stirring every 30 -45 minutes or so. 

6. Remove from oven, plate and serve. 

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  1. why are you using cooking wine in this recipe? If you can't drink it, don't use it in cooking. Just sayin!!

    1. thanks for the constructive criticism. I actually like how cooking wine tastes in my food.

  2. Looks so delicious! Love this recipe! Thanks for sharing dear!
    Love from {a lifestyle, fashion, beauty, and food blog}

  3. Holy Moly, this made my tummy rumble. JUST the kind of food I like this time of year. xx

    Ashleigh |

  4. Oooh this looks so delicious Gigi. And so simple. I've never tried braised carrots like this before but they look so good


    1. Thank you Sonia! you really must try.


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