#redwinerecipe

[yumnnook]

Festive Red Winter Sangria-Holiday Drink Recipe

[smallideassheffield]

Enjoy the delicious taste of braised pork ribs. These tender ribs are slow-cooked to perfection and then soaked in a savory broth made with bay leaves, thyme, and red wine. The result is a dish that is both comforting and fancy.

Ingredients: 3 lbs pork ribs, cut into individual ribs. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 2 carrots, peeled and sliced. 3 cloves garlic, minced. 1 cup red wine. 2 cups beef or pork broth. 2 sprigs fresh thyme. 2 bay leaves. 1 tablespoon tomato paste. Chopped fresh parsley for garnish.

Instructions: Turn on your oven and heat it up to 325F 163C. Add salt and pepper to the pork ribs. Put the vegetable oil in a large Dutch oven that can go in the oven and heat it over medium-high heat. Put in the pork ribs and cook them all the way through. Take the ribs out of the meat and set them aside. Put the chopped onion and carrots in the same pot. Cook the vegetables in oil until they get soft. After you add the minced garlic, cook for one more minute. To clean the pot, add the red wine and scrape up any browned bits on the bottom. Put the pork ribs back in the pot after they have been browned. Put in the tomato paste, bay leaves, thyme, and broth. Bring to a low boil. Place the pot in an oven that has already been heated and cover it. Let the pork ribs cook for two to five hours, or until they are soft. Take the bay leaves and thyme sprigs out of the pot. Put the pork ribs on top of mashed potatoes or your favorite side dish. Before serving, sprinkle with chopped fresh parsley. Braised pork ribs with a rich, flavorful sauce are a treat!

Prep Time: 20 minutes

Cook Time: 150 minutes

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