Updated Wednesday, November 1st, 2006
Total Time: 1
Yield: 4 to 6 servings
Heat oven to 375°. In a large Dutch oven over medium-high heat, brown ribs in oil (in batches if necessary), about 2 minutes per side. Remove to a plate.
Lower heat to medium and sauté onions and garlic until soft, about 5 minutes. Add parsnip and celery; cook 5 minutes. Add tomato paste and cook an additional 3 minutes. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. Cook until liquid is reduced by half, about 30 minutes.
Add stock, bring to a boil, and cook about 5 minutes. Return ribs to the pan and cover tightly; bake 3 hours. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage, and reserve meat (discard bones and cartilage).
Pass vegetables and liquid through a sieve or a double layer of cheesecloth to separate liquid from solids, discarding solids. Skim oil from sauce and discard. Return liquid to stove and heat gently 5 minutes. Season with salt and pepper. Serve meat with sauce.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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