Here's a good Sunday Dinner for you to prepare!! Braising meat that is relatively cheap is a sure-fire way to make sure it is super tender!
Heat oven to 275 degrees. Go ahead and prep your veggies. This does not have to be perfect as you are just throwing them in there. Just crush your garlic...don't chop it up. Add a whole sprig of rosemary right in there...again, no need to chop up or remove from stem. Just remember to remove the thick sprig before serving.
Salt and pepper both sides of your ribs. I have 8 ribs here for this recipe. Heat about 2-3 TBSP. of canola oil in a big pot. Use a heavy bottomed pot so you get a more even browning. Go ahead and brown your meat on all sides. If they are thin, the sides don't necessarily need to be browned, just make sure the larger sides are all golden brown. Don't move around a lot while browning. Let them do their thing. Remove ribs after browning and just put aside.
Next, go ahead and deglaze your pot with wine. I had some port wine in the house that I used. Use what you want here. Stand back! It's gonna get steamy in here!
Add your veggies, garlic and rosemary. Bring a box of beef broth up to temp and add your ribs back in. You want them mostly all covered by liquid.
Bring all to a boil and then cover tightly. Put in your 275 oven for 2 1/2 hours. Take your pot out of the oven and let the ribs sit in their liquid for at least 30 minutes. Do not remove from pot before then! I let mine sit for an hour before serving.
Fork tender and oh, so good!
Recipe Card
8 country style pork ribs
salt and pepper
3 TBSP. canola oil
About a cup of wine
Box of Beef Broth
Half a large yellow onion
2 stalks celery, with leaves
4 garlic cloves, crushed
Sprig of rosemary
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