Skip to content Skip to sidebar Skip to footer

Recipe For Crock Pot Braised Pork Ribs With Whole Garlic Cloves and Fresh Rosemary

I don't use my potty often enough and that's even sadder.

To be honest, I don't think about how to cook something until I'm in the kitchen around 6 p.m. I bet I'm not alone in this.

I had these beautiful pork ribs from Yolo County pork farmer John Bledsoe in my fridge and thought I had all the time in the world to prepare a delicious meal.

Well, as soon as I walk into my office, see the huge stack of papers on the desk and realize that I've been working all day and probably all night, I turn around, go back to the kitchen and take out the plate . Kettle

Within a few minutes the onion, carrot, celery and leek were ready, I peeled 21 cloves of garlic and the taste of a large Meyer lemon was waiting on the plate.

Aren't these ribs sweet?

The rest was easy. Here's what you do. Arrange ingredients as shown in photos, sprinkle lemon zest over all vegetables, season ribs with fine kosher salt and freshly ground pepper, and garnish with fresh rosemary sprigs.

Pour in the rich sauce and red wine, cover the pan, place the pan on high heat for 4 hours and low heat for 6 hours, then reheat to store. and go

When you return to your kitchen after dark, your eyes glaze over and your neck hurts as the numbers get darker and darker as the day goes on. The scents that greet you lift your spirits and mood. The food you prepare tempts your taste buds, warms your stomach and reminds you. Taking a clay pot out of the box every now and then can be a wonderful thing.

Christine's recipe for Braised Pork Ribs with Whole Garlic and Fresh Rosemary
(Print order)
1 medium onion, peeled and finely chopped
1 leek, white and light green parts only, peeled and cut into 1/2-inch thick slices.
3 celery ribs, cut into 1/2 inch thick slices
4 carrots, peeled, cut into 1/2 inch thick slices
21 garlic cloves, peeled, whole.
A large Meyer lemon or a regular lemon
3 sprigs of fresh rosemary
2 pounds bone-in beef ribs
1 cup rich broth (I used my rich chicken broth )
1/2 to 2/3 cup Merlot or Merlot-Cabernet blend
kosher salt and freshly ground black pepper
Place the vegetables in a terracotta pot, starting with the onion and ending with the garlic cloves.
Arrange the vegetables on the lemon slices and then on the ribs, keeping them well stored in the pan.
Season the ribs with kosher salt and pepper and garnish with rosemary sprigs.
Pour the sauce over the side of the pan and do the same with the red wine.
Place the lid on the pot, then set the program to high for 4 hours and low for 4-6 hours and hold or reheat until ready to eat.
The meat falls off the bone and is tender, the vegetables are not. I always found it fascinating.
Remove the rosemary sprigs before serving.


Copyright © 2005-2011, Christine Cooks. All rights reserved

Post a Comment for "Recipe For Crock Pot Braised Pork Ribs With Whole Garlic Cloves and Fresh Rosemary"