Country Style Pork Rib Ragu

READY IN: 4hrs 45mins


  • 4lbscountry-style pork ribs
  • 2tablespoonsclarified butter
  • 1largeyellow onion, medium chopped
  • 3largecarrots, medium chopped
  • 4celery ribs, medium chopped
  • 2cupsdry red wine
  • 4largegarlic cloves, chopped
  • 2rosemary sprigs
  • 28ounceswhole canned tomatoes (hard ends and stems removed)
  • 2cupsbeef broth
  • 2bay leaves
  • 4tablespoonsItalian parsley, chopped(for garnish)
  • 2tablespoonspecorino romano cheese, grated(for garnish)
  • salt (to taste)
  • honey (optional, to taste)
  • fresh ground black pepper (to taste)
  • 16ouncesegg noodles

    Serving Size: 1 (778) g

    Servings Per Recipe:6

    Calories: 1026.8

    Calories from Fat 392 g 38 %

    Total Fat 43.6 g 67 %

    Saturated Fat 10.7 g 53 %

    Cholesterol 298.2 mg 99 %

    Sodium 747.7 mg 31 %

    Total Carbohydrate69.1 g 23 %

    Dietary Fiber 5.8 g 23 %

    Sugars 8.4 g 33 %

    Protein 72.4 g 144 %


  • Salt and pepper both sides of the country style pork ribs.
  • Heat a large braising pan over high heat until it’s hot and then add in the clarified butter.
  • Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
  • Do not clean out the pot.The fond that is leftover in the pot will add to the flavoring of the sauce.Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
  • Time to deglaze the pan.Add the red wine.Using a wooded spatula scrape the fond and allow that to meld in with the wine.Bring the wine to a boil and cook for about 5 minutes.
  • Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
  • This will give you a lot of liquid in your sauce.Time to reduce.Cook at medium-low heat until the sauce has reduced by about one third.
  • Add back in the meat that was set aside earlier.
  • Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours.
  • This step is optional but I prefer to do it.Although this adds a considerable amount of time to the recipe.Allow the dish to cool and put in the fridge.Once it cools, put back on stove and using a spoon, skim off as much fat as you can. Put over high heat and bring back to slow bubble.
  • Remove the meat from the pan and remove the bones and any hard cartilage parts.Shred the meat with two forks and add back into the dish.
  • Now is the time to salt and pepper your dish to taste.
  • Sometimes the tomatoes aren’t sweet enough by themselves and if you notice too much acidity, add in a little honey, and taste, and add more if needed.If you don’t like honey, plain sugar would also help to remove the acidity.
  • At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more.Then I boil my water and make my egg noodles.
  • Once egg noodles are done cooking, drain.
  • Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.
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