Braised Pork Ribs

This is a recipe I modified from Anne Burrell’s braised short rib recipe. The pork is consistently fall off the bone good. It is not as complicated as it may seem, but it is time consuming on the front end. Prepare to spend about 4-5 hours total on this, but during the last three hours you’re free, as the ribs are braising in the oven.

Ingredients:
6 Country Style Pork Ribs (3-5 lbs.)
Salt/Pepper
Olive Oil
2 Medium Yellow Onions - Chopped
2 Celery Stalks – Chopped in one inch pieces
2 Carrots - Peeled and chopped in one inch pieces
2 Cloves of Garlic
12 ounces of Tomato Paste (two little cans = 6 oz. each)
3 cups Red Wine
2 cups Water
2 Bay Leaves

Directions:
Start by seasoning the ribs with salt and pepper.

Coat the bottom of a large Dutch Oven (something big enough to accommodate all of the ribs) with Olive Oil. Brown the ribs over medium high heat on all sides in the Olive Oil. Remove from pot when browned and set aside.

You might have to brown them in batches as to not overcrowd the pan.

While the ribs are browning, place all chopped vegetables (onion, celery, carrot and garlic) in a food processor and puree until mixture becomes pasty.

The smaller you can get the pieces of vegetable the better.

Drain oil from pot and place vegetable paste in pot and coat bottom of pan. You need to keep an eye on things here. You want to let it sit long enough that a brown “crud” as Anne calls it, forms. Once the paste browns, scrape the brown and stir the mixture.

Let another brown “crud” form and stir that. This will take about 5-10 minutes depending on your stove. Add tomato paste, stir and let brown for about 5 minutes, stirring occasionally. Turn down the heat if things start to burn.

Once the tomato paste has had a chance to brown, stir in 3 cups of wine (this will equally more or less one 750 ml bottle, pour you a glass, and add the rest!) Stir in the wine and reduce heat to a simmer. Let this mixture reduce by half - uncovered.

This always takes longer than expected in my kitchen – usually over an hour. If you have a splatter screen, use it here.

Preheat your oven to 375.

Once mixture has reduced, add the ribs, pour in two cups of water and add two bay leaves. Cover and place in oven for three hours.

During the last 20 minutes, uncover. Check periodically, add more water if needed (I’ve never had to add additional liquid.)

Serve over/alongside mashed potatoes.