Tuesday, November 27, 2012

Italian Country Style Ribs and Tomatoes

If you are looking for a good stick to your ribs comfort  food recipe this is it. This is one of those better the next day recipes as well. Phil cooked the Italian country style ribs and tomatoes tonight because it takes 2 and a half hours to make. Which makes the ribs tender and juicy as they cook in the sauce. We really like this dish, can you tell?! This is the recipe that Phil burnt the crap out of his hand when taking the dutch oven out of the oven. It was the first time he ever used it. He grabbed the pot lid right after he took it out of the stove with his bare hand. Which I can see how you could do it because it looks like a pot that you would normally grab the lid bare handed. He learned his lesson though and had a pot holder in his hand the whole time. The dish came out great, and I know it will be awesome for lunch tomorrow!

Italian Style Country Style Ribs with Tomatoes
Adapted from Blue Kitchen

1/4 cup olive oil
3 pounds boneless country style ribs
1 28oz can Italian Plum tomatoes with puree or juices, chopped
1 medium carrot, peeled and diced
1 rib celery, diced
1 tablespoon minced garlic
1 teaspoon dried rosemary
1 teaspoon sweet paprika
1 bay leaf
1/2 cup red wine

Preheat oven to 350 degrees.

Pat ribs dry with a paper towel and season on both sides with salt and pepper.

Heat olive oil over medium high heat in a large dutch oven. Brown ribs well on both sides, turning them a couple times about 10 minutes.

Transfer ribs to a plate and reduce heat to medium.

Add carrot and celery to pot and cook for 5 minutes stirring frequently. Stir in garlic, rosemary, and paprika and cook an additional minute. Add wine and scrape up any brown bits on bottom of pan. Cook for about 3 minutes until wine is almost evaporated.

Return ribs to pot and pour tomatoes on top. Cover pot and transfer to oven.

Braise ribs until very tender 2 - 2 1/2 hours, carefully turning them about halfway through.

Serve with pasta.

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