Pork Rib Stew Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8 servings
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Calories
382 kcal
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Course
Dinner
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Cuisine
North American
Pork Rib Stew Recipe
Description
The Pork Rib Stew Recipe centers on pork ribs seasoned with salt and pepper and seared in olive oil to develop a golden crust. Cooking the ribs in a combination of red wine, canned diced tomatoes, and beef stock adds depth and acidity, contributing to the stew's robust base. Aromatics like finely minced onions and garlic build flavor early in the cooking process.
After oven braising for about 2½ to 3 hours, the ribs become tender enough to fall off the bone. Then potatoes, carrots, and frozen peas are added and cooked on the stovetop until tender, ensuring the vegetables hold their shape without becoming mushy. A small amount of flour or cornstarch can be added toward the end to thicken the broth if desired.
This stew serves well as a filling main course during colder months and pairs nicely with crusty bread to soak up the broth.
Ingredients
- 2 lb pork ribs
- 1 teaspoon salt
- 1 teaspoon black 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 diced tomatoes canned
- 1 lb potato chopped
- 4 medium carrot chopped
- 1 tablespoon all-purpose flour or cornstarch for gluten-free
- 1 cup peas frozen
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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