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Delicious Pork Ribs With Red Wine and Baby Bella Mushrooms Recipe

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.

Pork rib with red wine and mushrooms accompanied by polenta and broccoli

Pork rib with red wine and mushrooms accompanied by polenta and broccoli

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.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour 20 min

1 hour 40 min

4 (6-ounce) servings

Ingredients

  • 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
Assemble the ingredients before cooking.

Assemble the ingredients before cooking.

Instructions

  1. Wash and pat dry the bone-in pork and cut it 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.
  2. Salt and pepper both sides of the pork to taste.
  3. Finely chop the shallot and slice the mushrooms.
  4. 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.
  5. After adding the butter, in the same pan, saute the pork until nicely browned and remove from the skillet to another plate.
  6. 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.
  7. 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.
  8. Add the meat and any meat juices that have accumulated on the plate, and add the shallot and mushroom mixture back into the pan.
  9. Top this off with the balance of the wine and chicken broth, another 1/2 cup of each.
  10. Cover and bring to a boil. Reduce the heat to a simmer and braise until done and fork-tender, approximately 1 hour.
  11. Check occasionally to make sure that there are still some juices in the pan, adding a bit more only if needed.
  12. Serve with your choice of side dishes and enjoy!

Step-by-Step Photos

Salted and peppered pork, sliced mushrooms, and minced shallot

Salted and peppered pork, sliced mushrooms, and minced shallot

Saute the shallot in oil.

Saute the shallot in oil.

Add the mushrooms to the shallots.

Add the mushrooms to the shallots.

Saute the mushrooms until cooked.

Saute the mushrooms until cooked.

Cooked mushrooms and shallots removed to a dish

Cooked mushrooms and shallots removed to a dish

Melt the butter in the same pan.

Melt the butter in the same pan.

Add the pork ribs.

Add the pork ribs.

Brown on both sides and remove from the pan.

Brown on both sides and remove from the pan.

Deglaze the pan with the 1/2 cup of red wine.

Deglaze the pan with the 1/2 cup of red wine.

Add 1/2 cup red wine and 1/2 cup chicken broth to the pan and reduce.

Add 1/2 cup red wine and 1/2 cup chicken broth to the pan and reduce.

Add in the ribs and mushrooms.

Add in the ribs and mushrooms.

Add the balance of the red wine and chicken broth.

Add the balance of the red wine and chicken broth.

Cover and cook about an hour or until fork tender.

Cover and cook about an hour or until fork tender.

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

Ready to dine!

Ready to dine!

© 2020 Peggy Woods