Braising
meat in the same sauce it will be served with is a great way to deepen
the flavors of both the meat and the sauce. I find it best to choose leaner
protein so that there’s not an excessive amount of fat rendered into the dish
during the slow-cooking process.
For this
recipe, I chose western-style pork ribs as a balance between much fattier pork
shoulder roast and lean center cut chops or tenderloin. Western ribs are big
and meaty enough to break down into tender, juicy morsels when braised—and add
richness to the marinara without making it oily.
|
Western-Style Pork Ribs |
Polenta is
one of the simplest, easiest side dishes you can prepare. And the quick-cooking
kind means it’s fast too—less than five minutes when you serve it soft instead
of grilled or fried. In this dish, it provides a warm, creamy base for the pork
and marinara.
|
Quick-Cooking Polenta |
Serves 6
Ingredients
- 2 tbsp
olive oil
- 3 large
semi-boneless western-style pork ribs (2 to 2 1/4 lbs)
- sea
salt
- freshly ground
black pepper
- 3 large garlic cloves, finely chopped
- 1 shallot,
finely chopped
- 1 28-oz can
good-quality crushed tomatoes
- 1/2 cup dry
white wine
- 1/3 cup coarsely chopped flat-leaf parsley
- 1/4 tsp
crushed red pepper flakes
- 1/4 cup tomato paste (preferably double-concentrated Italian)
- 5 cups
chicken broth
- 1 cup
quick-cooking polenta
|
Marinara Ingredients |
Preparation
- Preheat the
oven 200° F.
- Heat a
Dutch oven (or large, deep ovenproof pan) over medium heat and add the oil.
Season the ribs with salt and pepper and place in a single layer in the pot.
Cook until beginning to brown, about 4 minutes per side.
|
Ribs Beginning to Brown |
|
Browned Ribs |
- Remove the
ribs to a plate. Add the garlic and shallot to the pot and cook, stirring
frequently, until slightly softened and fragrant, 2 minutes.
- Add the crushed
tomatoes, wine, parsley, and pepper flakes and season with salt and pepper.
Cook 5 minutes.
|
Ribs Removed from the Dutch Oven |
|
Marinara Beginning to Cook |
- Return the
ribs to the pot along with any accumulated juices and cover. Place in the oven
and braise 1 1/2 hours. Remove from the oven.
- Stir in the
tomato paste until incorporated and re-season, if needed. Cover and return to
the oven for 1 hour.
|
Marinara and Pork after 1.5 Hours |
|
Finished Pork Ribs Braised in Marinara |
- Remove the
ribs from the Dutch oven to a plate or cutting board. (They may fall apart as
you remove them.) Divide each into 2 servings.
|
Ribs Removed from the Sauce |
|
Pieces of Braised Ribs Ready to Serve |
- Meanwhile,
bring the broth to a boil in a medium pot. Season with salt and slowly stir in
the polenta. Reduce the heat to medium-low and stir constantly until the
polenta has a very creamy texture, 3-4 minutes.
|
Stir the Polenta as It Cooks |
|
Cooked Creamy Polenta |
To serve, divide the polenta and spread into a
circle on each of 6 plates. Spoon marinara on top of the polenta and lay large
chunks of pork ribs on top of each. Serve hot.
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