On a cold and windy winter evening, I was out for dinner with a friend. The restaurant that we were planning to go to had a line stretching outside onto the road. Not wanting to wait out in the cold, we casually walked into a basement whose menu seemed “honest”. It promised “slow cooked comfort food” from the south of France. And it did keep its promise! I had a pork rib stew served to me in the pot in which it was made. I let it cool as I sipped a Cote Du Rhone .
The winter has passed and the bare trees are showing the first signs of blossom. But its still chilly and windy after the sun is gone and the yearning for “slow cooked comfort food” rears its head! This story on ribs initiated an interesting discussion on the ribs culture in South East Asia vs United States with Prateek and in the next post of this blog we will explore a connection between ribs and rock and roll culture in Memphis, Tennessee!
If you have plenty of time on hand, marinate the ribs in wine and aromatic veggies for 24 hrs. However, if short on time, you can skip this step but the whole recipe would still take you about 4hrs.
Ingredients: (serves 2)
- Pork Ribs – 500gms+
- Red Wine – Half a bottle for the stew and a glass or two for inspiration!
- Onion – One medium sized
- Carrot – One medium sized
- Celery – 2 ribs
- Rosemay and Thyme – A few sprigs
- Cloves – 3
- Star Anise – 2
- Bay Leaf – 1
- Chicken Stock – About 300ml
- Tomato paste – 1 tablespoon
- Olive Oil, Salt and freshly ground black pepper
Sear the ribs in a cast iron pot as shown below
After about 20 mins, when the veggies begin to caramelize, add the cloves, thyme and bay leaf. Sear the ribs with rosemary and star anise. Cook out the tomato paste in the mirepoix before adding the meat. Add the wine and bring it to a boil to get rid of the alcohol. Add the chicken stock, put on a lid and place it in a pre-heated oven at 160 degree Celsius. After about 2 hrs take it out and check the liquid level. If its getting too dry, add some water or stock. Best cooked for about 4 hours and them left to rest for another 30~40 mins.
Serve it on a bed of mashed potatoes or sticky buttered rice with a glass of medium bodied red wine. Cote du Rhone is a good pairing. However, I’ve also had Spanish Garnacha, Pinot Noir and South African Pinotage with this dish and all of them seem to go pretty well.