Country Rib StewFeatured by Varner Wine in the Pinot Noir Wine Club.
"This recipe was created after a trip to our local Sunday farmer’s market where the country ribs, shallots, freshly pulled carrots, potatoes and Shiitake mushrooms looked so good" - Jim Varner. Pair it with the Pinot Noir from your recent Wine Club shipment!Yield: 6 - 8
Prep Time: 45 Minutes
Cook Time: 80 Minutes
• 3 medium racks, pork short ribs, the part near the shoulder, flanked cut
• 12 large shallots, cut in half only or substitute 12 small sized onions cut in half only
• 1 pound very small fingerling potatoes
• 5 carrots, peeled and thinly sliced
• celery salt
• rubbed sage
• chicken stock
• a cup of Shiitake mushrooms, sliced and sautéed
1. Rub freshly ground white pepper into the ribs, let them rest 40 minutes
2. In a dutch oven brown the two largest sides of the ribs in olive oil then remove and set them aside on a plate
3. Dust the ribs with celery salt and lots of rubbed sage - let the ribs rest to absorb the seasoning
4. Arrange the shallots cut side down so they cover the bottom of the dutch and provide a “rack” on which to place the ribs
5. Brown the cut side only of the shallots in the pan drippings. Don’t turn them while browning, just leave them in place
6. Scatter the carrots and potatoes over and around the arranged shallots
7. Place the ribs on top of the bed of shallot and carrots - the ribs should be resting on the shallots and not on the bottom of the pan
8. Add enough good chicken stock to just touch the bottom of the ribs
9. Bring to a simmer, cover, and place in a 275 F oven
10. Cook for about an hour, or until the meat falls off the bone
11. Take out of oven, adjust salt to taste, if needed
12. Sauté mushrooms then fold into other vegetables
** Optional, stir in a couple of tablespoons of butter into the sauce.
Serve family style, at table by itself or with noodles or rice if you like.
Can be made ahead and reheated, it tastes even better the second day!