Country Ribs Slow Braised in Wine with Noodles

Indulge in the ultimate comfort food with this recipe for **Country Ribs Slow Braised in Wine with Noodles**, an irresistible blend of hearty flavors and tender textures. Succulent country-style pork ribs are slow-braised in a rich, aromatic sauce made with dry red wine, beef broth, and a medley of sautéed onions, garlic, carrots, and celery. Seasoned with bay leaves and fresh thyme, the ribs become fall-apart tender after hours in the oven, while the sauce develops a deep, complex flavor. Paired with buttery wide egg noodles and finished with a sprinkle of fresh parsley, this dish is perfect for cozy family dinners or special gatherings. Whether you’re looking for a showstopping main course or a soul-warming meal, this recipe delivers on every level. Keywords: country ribs, braised pork ribs, slow-cooked ribs, wine-braised ribs, hearty dinner recipe.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 3 lbs Country-style pork ribs
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 stalks Celery, chopped
• 2 tbsp Tomato paste
• 1.5 cups Dry red wine
• 2 cups Beef broth
• 2 Bay leaves
• 4 sprigs Fresh thyme
• 12 oz Wide egg noodles
• 2 tbsp Unsalted butter
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Pat the country-style ribs dry with paper towels, and season them on all sides with salt and black pepper. Lightly dredge the ribs in flour, shaking off any excess.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, sear the ribs in batches until they are golden-brown on all sides, about 4-5 minutes per batch. Remove the ribs and set them aside on a plate.

Step 4

In the same Dutch oven, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 5

Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly and coat the vegetables.

Step 6

Deglaze the pan by adding the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 3-4 minutes to reduce slightly.

Step 7

Add the beef broth, bay leaves, and thyme sprigs to the pot. Return the seared ribs to the Dutch oven, nestling them into the liquid. Bring the mixture to a simmer.

Step 8

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.

Step 9

About 15 minutes before the ribs are done, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and toss with unsalted butter.

Step 10

Remove the Dutch oven from the oven and carefully discard the bay leaves and thyme sprigs. Taste the braising liquid and adjust the seasoning with salt and pepper as needed.

Step 11

Serve the ribs over a bed of buttery egg noodles, spooning the rich wine sauce over the top. Garnish with chopped fresh parsley and enjoy!

Nutrition Facts

Serving size	(2963.0g)

Amount per serving	% Daily Value*
Calories	5412.7

Total Fat 373.5g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1278.2mg	0%
Sodium 5374.3mg	0%
Total Carbohydrate 142.4g	0%
Dietary Fiber 13.7g	0%
Total Sugars 19.7g
Protein 300.1g	0%

Vitamin D 0IU	0%
Calcium 415.2mg	0%
Iron 21.6mg	0%
Potassium 5322.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 23.4%

Carbs: 11.1%