Entrée: United States – Braised Spare Ribs in Red Wine

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 35 min

Ingredients

4 lb / 1.8 kg spare ribs
2 tbsp (30 ml) olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups (480 ml) red wine
1 cup (240 ml) beef stock
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) dried thyme
Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Brown the spare ribs on all sides, then transfer to a plate.
3. In the same pot, add chopped onion and garlic. Sauté until soft and translucent.
4. Stir in red wine, beef stock, tomato paste, and thyme, scraping up any browned bits from the bottom of the pot. Season with salt and pepper.
5. Return the ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover with a tight-fitting lid and transfer to the preheated oven.
6. Braise the ribs for 2–2.5 hours, until the meat is tender and easily falls from the bone.
7. Remove from the oven and rest for 10 minutes before serving with sauce from the pot spooned over the top.