How to Braise Ribs

Braising meat is a relatively passive process with tasty results. Just be sure to allow for enough time. After browning the ribs, allow for 3 hours for the slow cooking it will take to break down the meat for a succulent meal with a tender entrée.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 3 lbs. Beef or pork ribs
• Flour
• Chicken or beef stock
• Carrots
• Celery
• Onions
• 4 cloves of garlic
• 2 bay leaves
• Peppercorns
• Salt

1. Brown the meat. Whether you’re using beef or pork, the preparation is the same. Dredge the ribs in flour (no eggs necessary, just don’t blot the meat) and place in a very hot, oiled pan. Brown on both sides.
2. Prepare the pan for the oven. If you’re using different pans for the browning and the braising, deglaze the browning pan with your braising liquid. Move your ribs into the braising pan and rough-chop onions, celery and carrots for the pan. Add the vegetables and spices. Cover the ribs with the liquid, both with the bits from the browning and additional liquid, if necessary.
3. Braise the ribs. Cover the pan and place in the oven at 250 degrees. Cook for 3 hours. Check the tenderness of the ribs before serving. They should fall apart easily.

Tips & Warnings

• If you use a Dutch oven or some other burner-safe pan for the braising, brown the ribs in the pan you’ll use inside the oven.
• Brown the ribs in batches if necessary to keep it to one layer.
• Instead of stock you can use a favorite wine as the braising liquid.