Pinot Noir
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
Red Wine Braised Country Style Ribs Recipe
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Prep Time
30 min
Total Time
2 hrs
Yield
Makes 3-4 servings
Country Style Ribs are meaty, rich cuts of pork that are cook like a roast, not Baby Back Ribs. They’re affordable, almost always available at LGCM, and are absolutely delicious when cooked low and slow. This recipe is one of our favorite methods of preparing Country Style Ribs – braising. Braising is a combination of dry and wet heat cooking techniques to build rich flavor over time. The time spent preparing this recipe will pay off with a delicious dinner of tender pork in a delectable sauce. Serve over fresh mashed potatoes to soak up all the sauce and enjoy!
Ingredients
- 6 LGCM Pork Country Style Ribs
- 3 Carrot (chopped)
- 2 stalk(s) Celery (chopped)
- 1 Yellow Onion (diced)
- 2 clove(s) Garlic (minced)
- 2 cup(s) Red Wine
- 2 cup(s) Beef Broth (or pork broth)
- 2 Tbsp Tomato Paste
- 2 Tbsp Butter
- 1 Tbsp Flour
- Salt
- Pepper
Directions
Liberally season the ribs with salt and pepper. Melt butter in a large Dutch oven over medium heat. Once melted, brown the ribs on all sides. Once they are browned, remove from pot and set aside on plate.
Add carrots, celery, onion and garlic to the pan and continue cooking over medium heat until soft. Once soft, stir in tomato paste and flour until the vegetables are covered. Stir in wine and beef broth, being sure to scrape up any bits from the bottom of the pan into the liquid.
Add ribs (and any juices from the plate) back into the Dutch oven and bring mixture to a boil. Reduce heat to a simmer, cover the Dutch oven and place into an oven preheated to 350ºF.
Cook for about 1.5 hours until the Pork is tender, but not falling apart. Remove from oven and serve a rib over a bed of potatoes or polenta with a scoop of sauce and vegetables over top. Enjoy!
One Review
This Red Wine Braised Country Style Ribs recipe was absolutely outstanding. Pure comfort food to a t—rich, cozy, and deeply flavorful. I used four country‑style ribs instead of six so the meat could be fully submerged in the braising mixture, and it worked beautifully.
Once everything was finished cooking in the Dutch oven, I removed the meat and whisked in a bit of cornstarch to thicken the sauce. The result was a silky, savory glaze that clung not just to the tender ribs but to the mashed potatoes as well, making every bite ridiculously satisfying.
A truly delicious dish that I’ll be making again.