Pinot Noir Braised Beef Short rib with Glazed Vegetables and Pain Rustique by Scott Royce, Karin Devaux and John Schneeberger Why this recipe works: This dish is perfect for cozy evenings by the fire. It’s all about when fall is turning to winter. Glazed vegetables can easily be adjusted with whatever is on hand. Though this dish is prep heavy, much can be done the night before. It’s...
- Grapevine Magazine
Pinot Noir Braised Short Rib with Glazed Vegetables - 5.0 out of 5 based on 1 vote