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Braised Ribs in Gravy with Vegetables

vxda

A stew made of pork ribs and autumn root vegetables such as carrots, parsley root, and celery root. The ribs are first seared in a mixture of flour, sweet paprika, and hot paprika, then covered with water and soy sauce and cooked until tender.

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Braised Ribs in Gravy with Vegetables
Prep time 15 min
Cook time 1h : 45 min
Servings
🍳
Difficulty Medium
Category Meat dishes
Cuisine Polish
Dietary Lactose-free

Ingredients

  • 1 kg rib
  • 1 tsp sweet paprika
  • ⅓ tsp chili powder
  • ¼ cup flour
  • 2 tbsp vegetable oil
  • 1 pcs onion
  • 1 pcs garlic clove
  • 2 pcs carrot
  • 1 pcs fresh parsley
  • 1 pcs celeriac
  • 2 tbsp soy sauce
  • 3 cup water
  • 1 tbsp fish sauce

Chinese Cabbage Salad

  • ⅓ pcs napa cabbage
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp heavy cream

Instructions

  1. 1

    Wash the ribs and cut them into pieces containing one bone each. Season with salt and pepper. In a bowl, mix the flour with the ground paprika, coat the ribs in the mixture, making sure they are thoroughly covered.

  2. 2

    Heat a large, wide-bottomed pot over medium heat. Add 1 and 1/2 tablespoons of oil, spreading it evenly. Once the oil is hot, place the ribs in the pot and sear them thoroughly on both sides until browned (about 8 minutes total). Remove the seared ribs to a plate.

  3. 3

    Add the remaining 1/2 tablespoon of oil to the pot, add the diced onion and garlic, and sauté, stirring, for about 3 minutes. Add the carrots, parsley root, and celery root, cut into thicker slices. Season with salt and pepper to taste, and mix the ingredients.

  4. 4

    Add the ribs to the vegetables, pour in the soy sauce, and cover with hot water (so that it covers all the ingredients). Cover the pot and cook for about 1 and 1/2 hours to 2 hours, until the meat is tender and starts to come away from the bone. About 30 minutes before the end of cooking, add the peeled and diced sweet potato. If the sauce does not thicken at the end, you can continue to cook the dish further, uncovering the pot.

  5. 5

    Finely shred the Chinese cabbage, place it in a bowl, add salt, pepper, lemon juice, and olive oil, and mix thoroughly.

  6. 6

    Combine the honey, mustard, and sour cream, add to the salad, and then mix.

  7. 7

    You can diversify the salad by adding Brussels sprout leaves (remove them from the head and cut into smaller pieces).