My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.
A Winning Recipe!
My husband, who is very creative in the kitchen, especially when testing new recipes with one of his favorite wines, recently came up with this winning recipe. I'm a lucky gal since I am naturally part of his tasting panel. Sometimes we have a friend or two join us to also weigh in on the results.
We enjoy eating pork in many different ways. For those who do not avoid pork for religious reasons, this has become a good alternative protein meat source. It is generally much lower in fat than most beef because of modern ways of raising pigs. It is commonly referred to as "the other white meat," referring, of course, to chicken.
Pictured here are some thicker cuts of pork ribs. My husband has also used thinner cuts when making this recipe. The prep time is the same. The thinner cuts cook a little faster than the thicker cuts, but the outstanding flavor is the same. We tend to look for cuts of meat that are on sale when possible, so it varies from time to time.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
1 hour 40 min
4 (6-ounce) servings
- 8 ounces baby bella mushrooms, sliced
- 1 large shallot, finely chopped
- 1 1/2 to 2 pounds bone-in country-style pork ribs
- salt and pepper, to taste
- 1 1/2 cups red wine
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
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- Wash and pat dry the bone-in pork and cut into serving-sized pieces, if desired. Cooking this with the bones left on is optional. It does add extra flavor with the bones left on the meat.
- Salt and pepper both sides of the pork to taste.
- Finely chop the shallot and slice the mushrooms.
- Saute the shallot for about 1 minute in a non-stick pan in oil over medium-high heat, and then add the mushrooms removing them to a dish when wilted.
- After adding the butter, in the same pan, saute the pork until nicely browned and remove from the skillet to another plate.
- Deglaze the pan with 1/2 cup of the red wine scraping up the browned bits of fond from the pan's bottom. Reduce the juices until they have just about disappeared from the pan.
- Add another 1/2 cup of the wine and a 1/2 cup of the chicken broth and reduce over high heat, frequently stirring until the pan juices reduce by at least two-thirds. What this is doing is concentrating the flavors of the eventual entree that you will be serving.
- Add the meat and any meat juices that have accumulated on the plate, and add the shallot and mushroom mixture back into the pan.
- Top this off with the balance of the wine and chicken broth, another 1/2 cup of each.
- Cover and bring to a boil. Reduce the heat to a simmer and braise until done and fork-tender, approximately 1 hour.
- Check occasionally to make sure that there are still some juices in the pan, adding a bit more only if needed.
- Serve with your choice of side dishes and enjoy!
Cooking With Wine
Most chefs advise that when cooking with wine, one should utilize one that is also enjoyable to drink from a glass, perhaps even use the same one with which one is cooking. Naturally, if one is uncorking a rare or costly wine, one might wish to use a less pricey one for cooking. Just try to keep it in the same flavor profile as the grape or varietal.
Cooking with wine can help tenderize the meat and cut down on the amount of fat one uses in preparation. Most of all, in addition to adding needed moisture, it imparts a distinctive flavor to the meal.
After the prep time, and once everything is in the covered pan simmering away and developing those succulent flavors, you can concern yourself with the rest of the meal. If you are like some of the television chefs, you might even wish to have a glass of wine while you are cooking. No wonder they all seem so happy!
Age and glasses of wine should never be counted.
— Italian Proverb
© 2020 Peggy Woods