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.
Get our full recipe for Red Wine Top of the Rib! If you missed the last two week’s, click here for Kosher Duck Confit and here for Slow Roasted Chicken how-tos and recipes.
This post and giveaway is sponsored by Grow & Behold.
All Joy of Kosher Brisket recipes
I *love* brisket!
I love to make top of the rib. I prefer it to brisket. less fatty and it cooks up very tender.
To address the question Mink asked the answer is yes even those that are not designated ou fish often contain anchovies but if it is less than 2% it is already botel veshishim and they allow its use with meat if you go to the ou and search their site they address this issue on their website.
To address the question Mink asked the answer is yes even those that are not designated ou fish often contain anchovies but if it is less than 2% it is already botel veshishim and they allow its use with meat if you go to the ou and search their site they address this issue on their website.
As for me I love wine and meat so this is a great recipe to try
Grass fed beef makes my belly do a happy dance!
Would love to try grow and behold meat
this looks so delish!!! Have to give it a try… yum!
Yum!
Love a giveaway and Joy of Kosher
This looks really delicious!
Great giveaway. good luck everyone. Would be great for second days.
want to win
Great giveaway!
Love making brisket for the seder! & what better way to cook it than with wine! So appropriate for Pesach
Want!
Really loks yummy!
My favorite meat to cook for passover is minute steak in wine sauce.
Looks delicious.
The best meals are those I share, and this should do the trick.
Doesn’t Worchester sauce have anchovies?