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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 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!

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

Comments

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi FlourishAnyway,

I am so lucky to have a husband who loves to cook. No complaints here! Ha!

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi MG Singh,

Try substituting pork with chicken if you do not eat pork. I think that you will like the results.

FlourishAnyway from USA on December 16, 2020:

What a treat your husband has whipped up really good for him now.

MG Singh emge from Singapore on December 16, 2020:

I love mushrooms but stopped eating pork. The recipe is nice but will ask my GF to substitute pork and see how it works out.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Liza,

I love almost any kind of mushroom! Yes, you could substitute chicken in this recipe. When fork tender, it is done. Merry Christmas to you too, and enjoy all of the holidays. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi John,

This is a good recipe with which to use your red wine in cooking. If you make it when your son visits, then he can drink the rest of the bottle, and you can enjoy your white or rose wines. Thanks for your comment. Enjoy!

Liza from USA on December 16, 2020:

I love baby Bella mushrooms. I can almost add to the stir-fry, pasta sauce, and whenever I'm making an omelet. I'm not a pork eater but, I'm sure I can alter the recipe by using chicken. The dish looks well-presented. Your husband is an amazing cooker and you're a very lucky lady, Peggy. Merry Christmas and Happy Holidays!

John Hansen from Gondwana Land on December 16, 2020:

This looks delicious, Peg. I love pork, and red wine I prefer to cook with then drink. If I drink it it needs to be white or pink. We do keep good quality red wine in the pantry just for cooking with, unless the eldest son comes to visit, as he is partial. Thank you for sharing this recipe. I will try it.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Manatita,

Yes, wine makes a perfect gift for those who enjoy drinking or cooking with it. Wishing you a Merry Christmas.

As to finding articles, it is easy when first published, or later if someone finds it in the feed. Otherwise, it can be a bit tricky. I will look forward to when all the comments are once again activated.

manatita44 from london on December 16, 2020:

Great article. You are entering the culinary world with ease! Christmas is around the neighbours doorstep, too. Wines are traditionally used with fine food and so they must be very useful, apart from helping the food to be so delectable and succulent.

if an article has gone into a niche site, it is easier to find in a day or two via 'feeds.'. Afterwards, it seems to get pushed back and takes longer to find. Note for Ruby. Peace.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Ruby,

I am indeed lucky to have a husband who likes to cook. It looks like you succeeded in leaving a comment. Thanks!

Ruby Jean Richert from Southern Illinois on December 16, 2020:

I love pork and your recipe sounds and looks delicious. Lucky you, to have a husband who loves to cook! There wasn't any comment section for me to comment on your hub. BUMMER.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Thelma,

Thanks for the share, and Merry Christmas to you too! Let's pray that with the rollout of the vaccines, 2021 will be a much better year for everyone. In the meantime, stay safe!

Thelma Alberts from Germany on December 16, 2020:

This looks so delicious Peggy. My mouth is watering. Thanks for sharing this recipe. I will share it on my Fb cooking page for later use. Merry Christmas to you there. Take care and keep safe.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Pamela,

My husband is, as you wrote, "a real gem!" After 50 years of marriage, I guess he is also a "keeper." (Smile) He definitely knows his way around a kitchen! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Mary,

I know you miss your husband, and his cooking would be just one of the many reasons. When my mother was alive, she often said how lucky I was to have a husband who likes cooking. My dad did some grilling, but my mother did all the rest of the cooking. I realize how lucky I am!

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Cristina,

Glad you like the look of this recipe. It tastes even better than it looks!

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Bill,

Like you, we enjoy eating pork. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hi Cheryl,

We did enjoy this meal immensely and are looking forward to eating some leftovers.

Peggy Woods (author) from Houston, Texas on December 16, 2020:

Hello Alnajda Kadi,

Thanks for your generous comment.

Pamela Oglesby from Sunny Florida on December 16, 2020:

This recipe sounds great, and the picture of the meal looks so delicious. Your husband sounds like a real gem! Thanks for sharing this wonderful recipe, Peggy.

Mary Norton from Ontario, Canada on December 16, 2020:

Peggy, you are indeed, lucky. My husband used to be the cook, and that's one thing I miss so much. However, I try out some recipes now, and I do like pork.

Cristina Vanthul from Florida on December 16, 2020:

That looks amazing!

Bill Holland from Olympia, WA on December 16, 2020:

I'm going through a pork phase right now, so this comes in handy. Thanks for the recipe. I'll leave out the wine when I do it, just to be safe. :) Happy Wednesday, my friend.

Cheryl E Preston from Roanoke on December 16, 2020:

Looks and sounds delicious. I hope you enjoy.

Alnajda Kadi from Tirana Albania on December 16, 2020:

Oh My God. Sounds immensely delicious.

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