Ingredients
RACK OF PORK RIBS
650 gr
POTATOES
500 gr
CARROTS
3
ONION
1\/2
LAUREL
1 sheet
PAPRIKA
1 tablespoon
FLOUR
q.b.
BROTH
q.b.
EXTRA VIRGIN OLIVE OIL
q.b.
SALE
q.b.
WHITE WINE
1 glass
The rib stew is a rich dish and invigorating, the ideal comfort food to prepare on a cold autumn or winter day to warm the heart and stomach. Also known as guiso de costillas, it is typical of Southern Spain, in particular from the province of Granada, and also includes the use of green pepper. This is a very simple preparation, which requires very little effort: just put everything in the pan, turn on the heat to a low flame and proceed with slow cooking and very sweet, so that the sauce is tasty and full-bodied and the meat is tender and succulent. A satisfying and substantial dish, to be served as a main course or as a second course on the occasion of the Sunday lunch. Find out how to prepare it by following our recipe step by step.<\/p>\n\n\n\n
How to make rib stew<\/p>\n\n\n\n
Step 1
Peel the onion and chop it coarsely1. Transfer it to a saucepan with a drizzle of oil and brown it lightly.<\/p>\n\n\n\n
Step 2
Peel the carrots and potatoes, then cut them into chunks2and add them to the onion.<\/p>\n\n\n\n
Step 3
Lightly flour the ribs
3
.<\/p>\n\n\n\n
Step 4
Transfer the ribs to the pot along with the vegetables4, then flavor with paprika and let the meat brown on all sides.<\/p>\n\n\n\n
Step 5
As soon as the meat has browned, add the white wine5and let it evaporate.<\/p>\n\n\n\n
Step 6
Flavor with bay leaves and cover with broth6, then cook over a very low heat for about 2 hours, checking that the broth does not dry out too much.<\/p>\n\n\n\n
Step 7
Once the cooking time has elapsed, season with salt and pepper and flavor with a little of chopped parsley7. Transfer to a bowl and serve the stew piping hot.<\/p>\n\n\n\n
Advice
For this preparation, choose pork ribs close to the loin: shorter and less fatty, they are meaty and meaty, therefore perfect for meat stews.<\/p>\n\n\n\n
At the end of cooking, to obtain an even richer and fuller-bodied sauce, you can mash slightly< \/span> with a potato masher or a fork some potatoes and some carrots, mixing everything thoroughly.<\/p>\n\n\n\n
You can use sweet or spicy paprika, according to your tastes, or alternatively you can add a pinch of curry or . In the case of spices, for an absolutely incomparable taste, the advice is to buy them preferably organic: you will taste the difference.turmeric powder<\/p>\n\n\n\n
Depending on the season you can also add or replace the vegetables used here: also try pumpkin, mushrooms, broccoli florets and , instead of the local potato, the American sweet potato or the yam. If you like, you can also add one or two tablespoons of tomato puree. This way you will always get a dish with a different flavour.<\/p>\n\n\n\n
If you liked this recipe, also try the onion stew and the beef stew .<\/p>\n\n\n\n
storage
The rib stew is stored in the refrigerator, closed in a special container with an airtight seal, for a maximum of 2 days.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsRACK OF PORK RIBS650 grPOTATOES500 grCARROTS3ONION1\/2LAUREL1 sheetPAPRIKA1 tablespoonFLOURq.b.BROTHq.b.EXTRA VIRGIN OLIVE OILq.b.SALEq.b.WHITE WINE1 glassThe rib stew is a rich dish and invigorating, the ideal comfort food to prepare on a cold […]<\/p>\n","protected":false},"author":2,"featured_media":4079,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/4078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4078"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/4078\/revisions"}],"predecessor-version":[{"id":4080,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/4078\/revisions\/4080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/4079"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}