Braised Spareribs with Cabbage, Root Vegetables, and Caraway

Name: Braised Spareribs with Cabbage, Root Vegetables, and Caraway
Yield: makes 4 to 6 servings
Ingredients: 3 to 4 pounds spareribs, cut into individual ribs, excess fat removed; 2 tablespoons butter or extra virgin olive oil; 1 large onion, sliced; 2 medium carrots, roughly chopped; 2 celery stalks, roughly chopped; 1 small head of green or Savoy cabbage, about 1 1/2 pounds, cored and shredded; 1/2 pound parsnips, peeled and roughly chopped; 1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large); 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried; 1 tablespoon caraway seeds; Salt and black pepper to taste; Chopped fresh parsley or celery leaves for garnish

December 14, 2011

A big rustic one-pot meal. Easily expanded with the addition of more vegetables. Serve with a salad for contrast, and some bread or rice if you like. Other cuts of meat you can use here: short ribs, oxtail, or veal shanks.

Recipe information

Yield
makes 4 to 6 servings

Ingredients

3 to 4 pounds spareribs, cut into individual ribs, excess fat removed

2 tablespoons butter or extra virgin olive oil

1 large onion, sliced

2 medium carrots, roughly chopped

2 celery stalks, roughly chopped

1 small head of green or Savoy cabbage, about 1 1/2 pounds, cored and shredded

1/2 pound parsnips, peeled and roughly chopped

1/2 pound waxy potatoes, peeled and halved or quartered (the chunks should be large)

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

1 tablespoon caraway seeds

Salt and black pepper to taste

Chopped fresh parsley or celery leaves for garnish

Preparation

Step 1
Put the spareribs in a pot with water to cover and bring to a boil. Simmer while you prepare the other ingredients.
Step 2
Put the butter in a large flameproof casserole with a lid and place it over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the carrots, celery, cabbage, parsnips, potatoes, thyme, caraway, salt, and pepper and cook, stirring occasionally, until the cabbage begins to wilt, about 5 minutes.
Step 3
Remove the ribs and nestle them in the cabbage as well as you can. Add about 2 cups of the rib-cooking liquid and bring to a boil. Cover and adjust the heat so the mixture simmers steadily. Cook for about an hour, then check; stir carefully

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsRibs Pork Rib Pork Meat Short Rib Beef Rib Beef Cabbage Leafy Greens Vegetable Main Dinner Gluten Free Nut Free Make Ahead Braise Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes