Braised ribs in onion gravy
Jun. 19th, 2010 10:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
karohemd in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomMy butcher (the Art of Meat in Cambridge, UK) had these lovely looking ribs in his display and I haven't had ribs in ages so I couldn't resist.
The recipe is based on an old family favourite, so I'm at least the third generation cooking ribs this way. :o)
I cut the rack (which had been marinaded in herbs by the butcher) into individual ribs, rubbed them with olive oil, hot pimenton (Spanish smoked paprika) and pepper and let them sit for a while.
In a stockpot I seared the ribs and when they were nicely brown I added a finely sliced onion. After that was sweated off nicely, I added about half a pint of veg stock (which is what I had, you can use meat stock, obv. or even add some wine if you like), turned the heat down, added a good pinch of salt and put a lid on.
After braising for about 90 minutes, the ribs were tender and practically fell off the bone.
Served on a bed of creamed chard and new potatoes.
The recipe is based on an old family favourite, so I'm at least the third generation cooking ribs this way. :o)
I cut the rack (which had been marinaded in herbs by the butcher) into individual ribs, rubbed them with olive oil, hot pimenton (Spanish smoked paprika) and pepper and let them sit for a while.
In a stockpot I seared the ribs and when they were nicely brown I added a finely sliced onion. After that was sweated off nicely, I added about half a pint of veg stock (which is what I had, you can use meat stock, obv. or even add some wine if you like), turned the heat down, added a good pinch of salt and put a lid on.
After braising for about 90 minutes, the ribs were tender and practically fell off the bone.
Served on a bed of creamed chard and new potatoes.
no subject
on 2010-06-20 12:47 pm (UTC)