Dining PIX: AJ Maxwell's Steakhouse

AJ Maxwell's Steakhouse Executive Chef Silvestre Moro will be making Pinot Noir Braised Short Ribs for us.

Don't miss out on CW11's exclusive Dining PIX deal! Diners will receive two $50 gift certificates for the price of one! Supplies are limited. For information this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com/

Be sure to check back with us next Thursday for our FINAL Dining PIX deal, when the folks at Destino will join us for a live cooking demo.

View the Dining Pix PHOTO GALLERY here.

For more on AJ Maxwell's log onto www.ajmaxwells.com.

VIDEO AND RECIPE AFTER THE JUMP...

Pinot Noir Braised Short Ribs

2 bay leaves
1/2 c. tomato paste
2 c. Port wine
2 c. Pinot Noir
1/3 c. diced onion
1/3 c. diced carrot
1/3 c. diced celery
1/2 c. flour
Chicken stock or vegetable stock to cover
Salt and pepper to taste
1 1/2 lbs. Short ribs- ask butcher to debone 3 ribs out of a 4 rib slab leaving one bone attached. Wrap the meat around remaining bone with butchers twine.

1. Heat stock pot. Dust short ribs with flour and season with salt and pepper. When pot is hot, sear ribs and brown on all sides. Remove ribs and set aside.

2. Sautee carrot, onion, celery in pot with drippings until soft, 4 to 5 minutes. Add 2 cups Port wine and pinot noir and tomato paste. Stir and bring to a boil for 5 minutes.

3. Add short ribs back to pot with 2 bay leaves and chicken or veggie stock to cover. Put lid on and place in 350 degree oven for 2 1/2 hours.

4. When finished carefully remove short ribs and strain vegetables for a smooth sauce. If darker sauce is desired add 2 more cups of Port and reduce for 10 minutes.

5. Enjoy!