Recipe No 590 braise Adapted 2016

Rina’s ribs

I’m a big fan of Stefan from Stefan Gourmet. This is a recipe he recommends, and I trust him.
Time

Prep:

Total:

Difficulty
very easy
Yield
2 serves • 500 g
Metric Imperial

Processes

  • Pork ribs (6 ribs)
    500 g
  • Concia (1½ tsp)
    7 g
  • Flour (2 tbsp)
    20 g
  1. 01
    Seal in a ziplock bag. Toss and massage to coat the meat.
  2. 02
    Set aside.

  • Olive oil (1 tbsp)
    14 g
  • Butter (1 tbsp)
    14 g
  1. 03
    Heat in a frying pan over medium-high heat.
  2. 04
    Add the ribs to the pan.
  3. 05
    Brown the ribs on all sides. The concia will produce wonderful aromas. Remove from pan and set aside.

  • Carrot, minced (1 medium)
    60 g
  • Onion, minced (1 medium)
    110 g
  • Celery, minced (1 medium)
    40 g
  1. 06
    Add to pan and sauté until golden, about .

  • Red wine, preferably Lambrusco (½ cup)
    120 g
  • Pork stock (½ cup)
    120 g
  1. 07
    Add to pan. Bring to boil and then turn off heat.
  2. 08
    Vacuum seal.
  3. 09
    Cook sous-vide at 78°C / 172°F for .
  4. 10
    Strain ribs into a saucepan and wrap them in aluminium foil to keep warm.
  5. 11
    Use a stick blender to puree the sauce until completely smooth.

  • Arrowroot (1 tsp)
    2.5 g
  1. 12
    Add to saucepan and whisk to thicken, about .
  2. 13
    Serve the ribs with plenty of sauce.

Notes

(Chef notes) Try to thicken the sauce as a fluid gel with 2 g / 0.07 oz (0.4% of liquid) of agar and 0.75 g / 0.03 oz (0.15% of liquid) of xanthan gum. Disperse with the stick blender and then bring to boil and simmer for . Allow to cool until completely solid then purée in the blender. Seal with the ribs and reheat sous vide to 75°C / 167°F for

Drink pairings

Lambrusco

Categorisation

Category
braise
Meal
dinner lunch
Cuisine
italian
Diet
carnivorous omnivorous
Tags
pork ribs rina