Prep: 10 minutes; Cook: 3 hours, 30 minutes; Cool: 2 hours.

Recipe by Coastal Living September 2009


Recipe Summary test

Makes 4 cups


Ingredient Checklist


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

  • 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.

  • 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.

  • *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.

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


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