Yield
Makes 4 cups

How to Make It

Step 1

Heat 2 teaspoons oil in a large, ovenproof Dutch oven. Sprinkle ribs with salt and pepper. Brown ribs on all sides.

Step 2

Add remaining 1 teaspoon oil to pan; sauté onion, carrot, and celery 2 minutes or until browned. Add garlic; cook 3 minutes. Return ribs to pan. Add wine and bouquet garni, and cook 15 minutes or until almost evaporated.

Step 3

Add broth; bring to a boil. Cover and place pan in oven. Bake 2 hours, stirring often. Remove lid; bake 1 more hour or until ribs are very tender. Let cool 2 hours. Transfer meat to a plate. Pour broth mixture through a fine wire-mesh strainer, and reserve broth for dipping sandwiches, if desired. Shred meat with 2 forks.

Step 4

*Note: A bouquet garni is fragrant herbs—such as parsley, bay leaves, and thyme—tied together or bundled in cheesecloth (for easy removal) used to flavor soups, stews, and broths.

Step 5

For more of Govind's recipes, check out his Small Bites, Big Nights (Clarkson Potter, 2007), available at amazon.com.

Small Bites, Big Nights (Clarkson Potter, 2007); Table 8, South Beach and New York

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