Warm, comforting, hearty pork rib stew is the perfect bowl to curl up with, share at the cabin, or embrace on a chilly Sunday afternoon. The slow cooked pork ribs in red wine, crushed tomatoes, and beef stock provides the base for this stew. Throw in some potatoes, onion, carrots, and peas and you have yourself nourishment in a bowl. All you need now is a spoon!
1tablespoonall-purpose flour, or cornstarch for gluten-free
1cupfrozen peas
Instructions
Preheat your oven to 350 degrees Fahrenheit. Dry the rack of ribs with paper towels. Remove the silver skin from the back, if it's there. Season both sides with salt and pepper then cut the rack into three sections.
2 lb pork ribs, 1 teaspoon EACH: salt and pepper
Heat the oil in a large pot over medium-high heat. Add the ribs, working in batches if needed, and sear until they are dark golden brown. Remove the ribs from the pot and drain off all but 2 tablespoons of the oil.
2 tablespoons olive oil
Add the onion to the pot and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
1 medium onion, 3 cloves garlic
Add the red wine to the pot and bring it to a boil for 30 seconds. Add the stock, tomatoes, and ribs and bring it back to a boil. Put a lid on the pot and then place it in the oven and let it cook for 2 ½ to 3 hours, until the ribs are very tender.
1 cup red wine, 4 cups beef stock, 15 ounce can diced tomatoes
Remove the ribs from the pot and add the potatoes and carrots. Cook, covered, over medium heat on your stovetop for 20 minutes, until the vegetables are tender. If you would like a thicker stew, mix the flour with a little water to create a thin paste, and then stir this into the stew.
1 lb potatoes, 4 medium carrots, 1 tablespoon all-purpose flour
Remove the bones from the ribs then chop them into bite-sized pieces.
Add the rib meat and peas to the pot and let them reheat. Season to taste with salt and pepper.