Braised Country-style Ribs with White Beans and Fresh Herbs
Featured by Lauren Scott w/ the Houston Dinner Club - Learn more about Lauren and her content at the links below!
When you google “Country Style Rib Recipes”, as I did when first setting out to make something of this new cut of meat, the first (and only) recipes you will see are for barbeque flavored ribs. I, however, wanted to do something less obvious, partially because I like to be ~different~ and partially because my role here is to find something you, the reader, may not have considered making before. I struck gold when I found this recipe from the one and only Emeril. This is a perfect recipe for the cooling “Texas fall” weather, and it’s also pretty easy on the prep and clean-up. This recipe calls for 3 lbs of ribs. If you happen to have less than that on hand, do not fear! The resulting meal will be more of a stew, but still hearty and delicious.
Yield: 6 to 8 servings
Credit: Emeril Lagasse
3 pounds country-style pork ribs
1 tbsp. kosher salt
2 tsp. freshly ground black pepper
1/4 c. olive oil
2 cups diced onions
1 c. diced green bell pepper
1 c. diced celery
2 tbsp. minced garlic
1/4 c. all-purpose flour
1/2 pound dried white navy beans
8 c. chicken stock
1 (14 1/2-oz) can diced tomatoes
2 tbsp. chopped fresh sage leaves
4 sprigs fresh thyme
2 bay leaves
1 tbsp. Emeril's Original Essence (purchase in store or see recipe)
1/4 c. chopped fresh parsley leaves
Steamed white rice, for serving
Line a sheet pan with foil. Lay the ribs on the pan and season on both sides with salt and pepper. Add beans to a bowl and cover with water. Heat a large Dutch oven over medium heat and then add olive oil to pan. Once oil is shimmering (about one minute), add the ribs, in batches, to the pan and sear until golden brown in color, about 5 minutes. Flip ribs over and sear on opposite side as well. When the ribs are caramelized on both sides, return to sheet pan. Repeat process until all ribs are seared. Add the onion, bell pepper, and celery to the pan and cook, stirring occasionally, until onions are translucent and celery and peppers are lightly caramelized (6-8 minutes). Add the garlic and cook until fragrant, no more than 1 minute. Sprinkle flour into pan and stir with a wooden spoon to combine with vegetables and oil to make a roux. Cook the roux, stirring constantly for
about two minutes. Drain the beans, and then add the beans and chicken stock to the pan. Stir to combine with the roux. Bring to a boil and then reduce to a simmer. Add the diced tomatoes, the seared ribs, sage, thyme, and bay leaves to the pan. Simmer for about two hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.
After 1 ½ hours, check the ribs to see if they and the beans are both tender. Season with Essence and continue to cook for an additional 30 minutes. When the ribs are done, the meat will easily slip off the bone. Separate the rib meat from the bones and remove the bones from the stew. Serve hot over steamed rice and garnish with chopped parsley.Note: Soaking the beans overnight is not necessary, and any soaking may not be necessary at all to this recipe. I soaked them briefly while completing the other steps and they came out perfectly, so I included this step in the recipe.
Pairings: Medium-bodied Italian red, such as Sangiovese or Driftwood Estates Longhorn Red.
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