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Scrumptious Recipe for Pork Ribs and Red Wine with Cremini Mushrooms
For those people who do not have an aversion to eating pork for religious or other reasons, this has become a good alternative protein meat source. It is generally much lower in fat than most beef because of modern ways in which the pigs are raised. It is commonly referred to as "the other white meat" referring of course to chicken.
We enjoy eating pork in many different ways and my husband who is very creative in the kitchen...especially when testing new recipes with one of his favorite wines...recently came up with this scrumptious recipe.
My hubby and his business partner broker wines and many of them come from Italy. Often times he likes to see which foods pair best with them by experimenting in the kitchen. I'm a lucky gal since I am naturally part of his tasting panel. Sometimes we have a friend or two join us so that they can also weigh in on the results.
This recipe for pork ribs got its name because of the wine that became a part of the recipe. Naturally other rich tasting Chianti type wines could be substituted. Thus without further ado here is the delicious Pork Garda Rosso recipe for your enjoyment.
Cook Time for Pork Ribs Garda Rosso
Ingredients for Pork Ribs Garda Rosso
- 8 ounces Cremini mushrooms, sliced
- 1 large Shallot, finely chopped
- 1 1/2 to 2 pounds Bone-in Country Style Pork Ribs
- Salt and pepper, to taste
- 1 1/2 cups Red wine
- 1 cup Chicken broth
- 2 tablespoons Butter
- 1 tablespoon Cooking oil
Note: This recipe was created to pair with Garda D.O.C. Classico Rosso, a wine produced by Provenza Winery of Desenzano, Italy. It is a blend of four grapes - Barbera, Sangiovese, Groppello, and Marzemino. The latter two varietals are indigenous to the area around Lake Garda in the Lombardia Region. www.provenzacantine.it
Instructions to make this Pork Ribs Garda Rosso Entrée
- Wash and pat dry the bone-in pork and cut into serving sized pieces. Cooking this with the bones left on is optional.
- Salt and pepper both sides of the pork to taste.
3. Finely chop the shallot and slice the mushrooms.
4. Saute the shallot for about a minute in a non stick pan in oil over medium high heat and then add the mushrooms removing them to a dish when wilted.
5. In the same pan after adding the butter, saute both sides of the pork until nicely browned and remove from the skillet to another dish.
6. Deglaze the pan with 1/2 cup of the red wine scraping up the browned bits of fond from the bottom of the pan. Reduce the juices until they have just about disappeared from the pan.
7. Add another 1/2 cup of the wine and a 1/2 cup of the chicken broth and again reduce over high heat, stirring frequently until the pan juices are reduced by at least two thirds. What this is doing is concentrating the flavors of the eventual entree that you will be serving.
8. At this point add the meat and any meat juices that have accumulated on the plate, and the shallot and mushroom mixture back into the pan.
9. Top this off with the balance of the wine and chicken broth...another 1/2 cup of each.
10. Cover and bring to a boil. Reduce the heat to a simmer and braise until done and fork tender...approximately 1 hour.
11. Check occasionally to make sure that there are still some juices in the pan, adding a bit more only if needed.
12. Serve with your choice of side dishes and enjoy!
Cooking with Wine
Most chefs advise that when cooking with wine one should utilize one that is also enjoyable to drink from a glass....perhaps even use the same one with which one is cooking. We did that with the Italian Garda Rosso wine and the pairing was perfection.
Naturally if one is uncorking a rare or very expensive wine one might wish to use a less pricey one with which to cook. Just try to keep it in the same flavor profile as to grape or varietal.
Cooking with wine can help tenderize a meat and also cut down on the amount of fat one uses in preparation. Most of all in addition to adding needed moisture it imparts a distinctive flavor to the meal.
If you ever find yourself with extra wine in the bottle that has become vinegary in its taste or past its prime, think of letting it go all the way and actually become a wine vinegar. It can be used in salads and other manners.
You can also use it like I do. Dilute it with water and pour it on your outside acid loving plants. I'll bet that you did not expect a gardening tip in this post! All I can say is that our ferns and azaleas look happy. (Smile)
Stove Top Cooking
After the prep time and once everything is in the covered pan simmering away and developing those succulent flavors, you can concern yourself with the rest of the meal. It can all be done stove top if you like while occasionally checking on the pork ribs to make sure that some juices remain in the pan. If you need to top it off with a bit more wine or chicken broth that is okay.
If you are like some of the television chefs, you might even wish to have a glass of the wine while you are cooking. No wonder they all seem so happy!
If using leaner cuts of pork like tenderloin in order to cut down on a few calories the end result may not be quite as fork tender but the flavors of the sauce will be the same. Once in a while it is okay to indulge in a fattier cut of meat. As many chefs say..."Fat equals flavor." Everything in moderation is the goal.
Pork Garda Rosso served with Creamy Risotto & Peas with diced Red Pepper.
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© 2012 Peggy Woods