What you'll need:
- 1 rack of pork ribs
- 3 tbsp olive oil
- 1 celery stalk, chopped
- 2 carrots, chopped
- 1 onion, chopped
- 500ml stock
- A little oil
- 200g pappardelle pasta
Time: 3 hours
In a large pan, heat your oil. Cut the ribs into thirds with your sharpest knife, and add them to the pan to brown.
When the ribs are browned, take them out of the pan. Add a little more oil, followed by the onion, carrot, and celery. Fry gently to soften for a few minutes, then return the ribs to the pan and pour the stock over the top. Bring up to the boil, and simmer for 3 hours.
Just before you serve, cook the pasta according to packet instructions in boiling salted water, and drain. Once the three hours have passed, pick out all the rib bones, season well, and mix up your ragu - the meat should be extremely tender and will break into unctuous pieces. Serve with your pasta, and enjoy!
This recipe will go brilliantly with the deep and savoury Juan Carrau Tannat 2016. This pairing is going to work like a dream!
There you have it -- an easy recipe for Rib Ragu!
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