Red Wine Braised Country Ribs

November 19, 2019 • 0 comments

Short ribs are a cut taken from the blade end of the loin close to the pork shoulder. The meat is typically thick on both sides of the bone. They tend to have a good amount of fat and connective tissue, which makes braising a great choice for cooking.

Prep Time: 1 hour
Cook Time: 3 hours and 30 minutes
Servings: 6

Ingredients

(5 lbs) Pork Country Ribs
(to taste) Salt and pepper
(3 Tbs) A2 COW Ghee (Glass)
(3 medium) Onions, Yellow
(3 medium, peeled and chopped) Carrots
(2, chopped) Celery stalks
(3 Tbs) Flour, Whole Einkorn
(1 Tbs) Tomato paste
(3 cups) Red Wine (preferably Cabernet Sauvignon but any will do it)
(2 tsp) Parsley
(1-1/2 tsp) Thyme
(1 tsp) Oregano
(1/2 tsp) Rosemary
(2) Bay leaves
(1, halved crosswise) Head of Garlic
(4 cups) Beef Bone Broth

Directions

1 - Preheat oven to 350F. Heat ghee in Dutch oven over medium high heat. Season ribs with salt and pepper.

2 - Working in batches, brown short ribs on all sides in the Dutch oven. It should take about 8 minutes per batch. Once browned, transfer onto a plate.

3 - Add onion, carrots, and celery to the pot. Cook until onions are tender and browned.

4 - Add flour and tomato paste. Stir and cook for 3 minutes.

5 - Stir in wine. Then add short ribs and any accumulated juices.

6 - Bring to a boil. Then, lower heat to medium and let simmer until liquid is reduced by half. This should take about 20-30 minutes.

7 - Add all herbs and garlic. Add broth. Stir and bring back to a boil. Then, cover and transfer to the oven.

8 - Cook until tender, for at least 2-1/2 hours.

When it's time to eat, place ribs on a serving dish. Strain the broth (optional) and season to taste with salt and pepper. It's yummy served over mashed potatoes with sauce spooned over.

*Photo taken by Steven Depolo under the Creative Commons License.

by Aaron Miller