Cooks Country Pork Ragu Recipes

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COUNTRY STYLE PORK RIB RAGU



Country Style Pork Rib Ragu image

Time intensive ragu but very tasty and worth it. I had country style pork ribs on hand so decided to try them in a ragu (normally it's beef) and it worked.

Provided by amrench

Categories     Easy

Time 4h45m

Yield 6 serving(s)

Number Of Ingredients 17

4 lbs country-style pork ribs
2 tablespoons grapeseed oil (or other high smoke point oil)
1 large yellow onion, medium chopped
3 large carrots, medium chopped
4 celery ribs, medium chopped
2 cups dry red wine
4 large garlic cloves, chopped
2 rosemary sprigs
28 ounces whole canned tomatoes (hard ends and stems removed)
2 cups beef broth
2 bay leaves
4 tablespoons Italian parsley, chopped (for garnish)
2 tablespoons pecorino romano cheese, grated (for garnish)
salt (to taste)
honey (optional, to taste)
fresh ground black pepper (to taste)
16 ounces egg noodles

Steps:

  • Salt and pepper both sides of the country style pork ribs.
  • Heat a large braising pan over high heat until it's hot and then add in the clarified butter.
  • Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
  • Do not clean out the pot. The baked-on stuff on the bottom of the pot is called a "fond. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
  • Time to deglaze the pan (deglazing means to loosen up the fond and dissolve it into the sauce). Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.
  • Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
  • This will give you a lot of liquid in your sauce. Time to reduce. Cook at high heat until the sauce has reduced by about one third. NOTE: You may want to reduce after you cook the meat. I prefer to keep the meat out of the liquid a little bit so I reduce by one third before putting the meat back in to braise.
  • Add meat that was set aside earlier back into the dish.
  • Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours. Test the meat and if it tears apart easily, then you your dish is ready to remove from the heat.
  • NOTE: While braising, use a spoon and scoop out the fat that starts to gather on the top of the liquid. Leaving it in the dish will cause a bad mouth-feel and also not sit well while digesting.
  • Remove the meat from the pan and remove the bones and any hard cartilage parts (careful! The meat is hot!). Shred the meat with two forks and add back into the dish.
  • Salt and pepper your dish to taste.
  • Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey (or sugar of choice) and taste, add more if needed.
  • At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.
  • Once egg noodles are done cooking, drain.
  • Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.

Nutrition Facts : Calories 1032.9, Fat 44.2, SaturatedFat 8.7, Cholesterol 288, Sodium 747.2, Carbohydrate 69.1, Fiber 5.8, Sugar 8.4, Protein 72.4

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