Entrée: Italy – Costine di Maiale Brasate al Pomodoro e Vino Rosso (Braised Country-Style Ribs in Tomato and Red Wine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 lb (1.4 kg) country-style ribs
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging, optional)
3 tbsp (45 ml) olive oil
1 medium onion, diced
1 carrot, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup (240 ml) dry red wine
1 (28 oz (800 g)) can crushed tomatoes
1 cup (240 ml) beef or chicken broth
1 bay leaf
1 tsp (5 ml) dried rosemary or 1 sprig fresh
1 tsp (5 ml) dried thyme or a few fresh sprigs
Pinch of sugar (if needed)
Chopped parsley for serving

Show original ingredient measurements

3 lb / 1.4 kg country-style ribs
Salt and black pepper to taste
1 / 2 cup (60 g) all-purpose flour (for dredging, optional)
3 tbsp (45 ml) olive oil
1 medium onion, diced
1 carrot, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup (240 ml) dry red wine
1 (28 oz / 800 g) can crushed tomatoes
1 cup (240 ml) beef or chicken broth
1 bay leaf
1 tsp dried rosemary or 1 sprig fresh
1 tsp dried thyme or a few fresh sprigs
Pinch of sugar (if needed)
Chopped parsley for serving

Instructions

1. Season ribs with salt and pepper and, if desired, lightly dredge in flour. Heat olive oil in a large heavy pot over medium-high heat and brown ribs on all sides; remove and set aside.  
2. Add onion, carrot and celery to the pot and sauté until softened, 6–8 minutes; add garlic and cook 30 seconds.  
3. Pour in red wine to deglaze, scraping up browned bits; let wine reduce by half (2–3 minutes).  
4. Add crushed tomatoes, broth, bay leaf, rosemary and thyme; return ribs to the pot, bring to a simmer, cover and reduce heat to low.  
5. Braise gently for 1.5–2 hours until ribs are tender and sauce is thickened; adjust seasoning and add a pinch of sugar if tomatoes are too acidic. Garnish with parsley and serve over polenta, mashed potatoes or pasta.