John Myers
Red Wine Ribs
The perfect red wine ribs recipe with a picture and simple step-by-step instructions.
- 600 g Pork ribs
- Black pepper from the mill
- Salt
- Dried thyme
- 30 g Clarified butter
- 1 Roughly diced onion
- 1 teaspoon Tomato paste
- 1 Roughly diced tomato
- 300 ml Red wine tart
- 100 ml Good meat broth
- 1 Bay leaf
- 7 Juniper berries squeezed
- 1 tablespoon Cranberries from the glass
- Mixed cornstarch
- Rinse the meat with cold water, pat dry again and cut into thick portion slices (you can have the butcher do that). Then rub it in vigorously with pepper, salt and thyme and fry it in the heated clarified butter until golden brown.
- While the meat is searing, let the onion cubes simmer on the side. Add the tomato paste for another minute and then deglaze with some of the red wine, also add some of the meat stock, the bay leaf, tomato cubes and the juniper berries.
- Put a lid on and simmer everything for about 60 minutes; Gradually add the remaining wine. The meat is good when it is visibly detaching from the bones here and there. Stir the cranberries into the stew about 10 minutes before the end of the cooking time.
- Keep the ribs warm until the sauce is cooked. To do this, remove the bay leaf, pour as much of the stock into the stew as you need the sauce, mix everything with the hand blender and, if necessary, bind with a little mixed cornstarch.
- Serve the delicious sauce with the ribs with potatoes. But it also fits all imaginable side dishes. I served creamy leaf spinach as a vegetable.
Facebook Comments