Pork Rib Stew Recipe

Name: Pork Rib Stew Recipe
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 8 servings
Ingredients: 2 lb pork ribs; 1 teaspoon each: salt and pepper; 2 tablespoons olive oil; 1 medium onion; 3 cloves garlic; 1 cup red wine; 4 cups beef stock; 15 ounce can diced tomatoes; 1 lb potatoes; 4 medium carrots; 1 tablespoon all-purpose flour; 1 cup frozen peas

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4.9

111 reviews

Excellent

Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings
8 servings
Calories
382 kcal
Course
Dinner
Cuisine
North American

Pork Rib Stew Recipe

Iris Warren

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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!

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Ingredients

Servings

2 lb pork ribs
1 teaspoon each: salt and pepper
2 tablespoons olive oil
1 medium onion finely minced
3 cloves garlic finely minced
1 cup red wine
4 cups beef stock
15 ounce can diced tomatoes
1 lb potatoes chopped
4 medium carrots chopped
1 tablespoon all-purpose flour or cornstarch for gluten-free
1 cup frozen peas

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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.
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.
Add the onion to the pot and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
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.
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.
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.

Nutrition Information

Show Details

Serving 1 serving = ⅛ of the recipe Calories 382kcal (19%) Carbohydrates 22g (7%) Protein 18g (36%) Fat 22g (34%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 64mg (21%) Sodium 696mg (29%) Potassium 958mg (27%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 5298IU (106%) Vitamin C 27mg (30%) Calcium 67mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 382 kcal

% Daily Value*

Serving	1 serving = ⅛ of the recipe
Calories	382kcal	19%
Carbohydrates	22g	7%
Protein	18g	36%
Fat	22g	34%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	9g	45%
Trans Fat	0.2g	10%
Cholesterol	64mg	21%
Sodium	696mg	29%
Potassium	958mg	20%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	5298IU	106%
Vitamin C	27mg	30%
Calcium	67mg	7%
Iron	3mg	17%