Thursday, March 8, 2018

Braised Pork Rib In Red Wine

1 lb pork ribs
1 medium sized onion - peeled and chopped
2 cloves of garlic - peeled and chopped
1 large carrot - cut into large chunks
1 celery stalk - cut into short length
1 sprig rosemary
few pieces of dried bay leaves
2 cups of dry red wine
2 tbsp tomato paste 
2 cups of pork broth
salt and pepper to taste
vegetable oil

  1. Season ribs with salt and pepper.
  2. Heat oil in a large pan over medium heat.
  3. Pan fry ribs until browned.  Set aside.
  4. Saute onions and garlic until lightly wilt.  Add carrot and celery to pan and cook over medium heat, stirring often.
  5. Add tomato paste and stir to mix well.
  6. Add ribs and red wine and cook over low heat for 15 minutes.
  7. Add rosemary and bay leaves.
  8. Add stock and bring to a boil. 
  9. Switch to low heat and simmer for 1 1/2 hours or until ribs are tender.
  10. Season with salt and pepper.
  11. Transfer to a serving plate and serve warm.

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