Using only seven ingredients, our signature concept, our Red Wine Top of the Rib recipe is easy to make and is fall-apart delicious! The trick to tenderized, fall-apart meat is to slice it against the grain after the initial cooking process and then to put it back in the oven for a final roast. We highly recommend that you use red wine that you can enjoy after the recipe is complete; try a full flavored wine such as a Merlot or a Shiraz. The red wine adds so much flavor to the recipe and may help to tenderize the meat as well.
In addition to the importance of choosing a well-paired wine, the choice of meat is also key. We used Grow & Behold's Top of the Rib to make this recipe. This cut of meat can be compared to a brisket in terms of its cooking method and texture. The difference is that the top of the rib is smaller and tenderer. What makes Grow & Behold meats so different is the way they raise their animals. The cattle are raised in an environmentally safe and managed pasture. The majority of the animals' diet is grass-based. These animals are raised by the dozens, not by the thousands. Additionally, all cattle are humanely slaughtered and Glatt Kosher.
This post and giveaway is sponsored by Grow & Behold.