Braised Country Ribs

Michael Symon
|
Servings: 4 - 6
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easy
|
2+ hr

Love a rib!


  • Ingredients
  • step-by-step directions
Ingredients
Braised Country Ribs
  • 6 pounds country ribs (cut from the blade end of the loin)
  • 4 tablespoons olive oil
  • 2 stalks celery (coarsely chopped)
  • 1 carrot (peeled, coarsely chopped)
  • 1 large onion (peeled, coarsely chopped)
  • 1 fresno chili (halved)
  • 5 sprigs thyme
  • 3 salt-packed anchovies (rinsed)
  • 1 bay leaf
  • 1 head garlic (cloves peeled)
  • 1 quart chicken stock
  • 2 cups white wine
  • 1/3 cup apple cider
  • 1/4 cup parsley (chopped, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • The day before cooking, season the country ribs with salt and pepper and refrigerate.
  • The next day, remove the ribs from the refrigerator 30 minutes before cooking and allow to come to room temperature.
  • Preheat the oven to 325ºF.
  • Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half of the ribs and sear on all sides until browned, about 7-9 minutes Transfer the ribs to the plate and repeat with the remaining ribs.
  • Pour off all but 2 to 3 tablespoons of fat from the pan. Add the celery, carrot, onion and chili to the pan along with a large pinch of salt, and cook over medium heat until softened, about 7 minutes. Add the thyme sprigs, anchovies, bay leaf, garlic and cook, stirring for 2 minutes. Add the stock, wine, apple cider and bring to a boil. Return the ribs to the pan, cover and braise in the oven for 1 hour.
  • Lower the temperature to 225ºF and cook or 4 hours or until the meat is very tender. Remove the ribs to a large bowl and strain the liquid into the bowl. Discard the solids and refrigerate overnight.
  • To serve, skim the congealed fat off of the liquid and reheat the ribs in the liquid. Remove the ribs to a serving platter and cover to keep warm while you simmer the liquid to reduce it by half. Pour the sauce over the ribs and garnish with parsley.
  • Tip: Remove any leftover rib meat from the bone and turn it into a sandwich for lunch the following day!
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