Tuscan Pork Short Ribs

I’m a huge fan of Snake River Farms beef, so decided to try their Pork Short Ribs and they are outstanding! It’s been really, really hot in Austin and hasn’t felt like fall at all. This weekend it finally dropped to the upper 70s and we had some rain so  I decided to make this lovely strew.  It was perfection!

INGREDIENTS

2 lb pork short ribs

6 cloves garlic, crushed

1 cup chianti

1 white onion, diced

2 ribs celery, diced

1 large carrot, diced

1 32. Oz can crushed tomato

1 cup chianti

3 cups beef broth

2 sprigs rosemary - chopped

2 bay leaf

3 tbs fig balsamic vinegar

1 ths Worcestershire 

Sear the ribs until caramelized in a Dutch oven- set aside. Add a glug of olive oil and soften tie carrot, celery and onion about 5 minutes over medium heat. Add garlic and sautée a minute. Add herbs, wine and beef stock plus the can of tomatoes. Nestle the ribs in the sauce, cover and cook 5 hours in 220 degree oven until meltingly tender. Serve with pasta, polenta or mashed potatoes. Check out my video on Instagram!