Tuscan Spare Rib & Cabbage Braise
This heritage-style one-pot supper turns tender ribs, mellow cabbage, and buttery potatoes into a bowl that tastes like it has been passed down for generations. Tuscan garlic and a bright finish of balsamic keep the rich broth balanced from first spoonful to last.
Ingredients
Method
- Heat a Dutch oven over medium-high heat. Rub the ribs with Tuscan Garlic, salt, and pepper, then brown them in the Bacon Olive Oil on all sides. Transfer the ribs to a plate.
- Add the onion to the pot and cook for 3 minutes. Stir in the broth and Tomato Basil Balsamic, scraping up every browned bit from the bottom.
- Return the ribs to the pot, cover, and simmer gently for 1 hour 45 minutes. Add the potatoes, cabbage, and carrots, cover again, and cook 30 to 40 minutes longer until the ribs are tender and the vegetables are silky.
- Taste the broth, adjust with salt and pepper, and ladle the ribs and vegetables into wide bowls with plenty of broth.
Notes
Time: 165 min
Kitchen tip: This braise tastes even more developed on day two. Chill it overnight, skim any firm fat, then reheat slowly for an effortless leftover dinner.
