Hearty and comforting pork rib stew with savory sage cornmeal dumplings

This comforting pork rib stew is slow-cooked to perfection, with tender pork ribs and hearty vegetables simmered in a flavorful broth. The sage cornmeal dumplings add a delicious twist to this classic dish, making it a perfect meal for a cozy night in.

Ingredients

• 2 lbs pork ribs
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chopped fresh sage
• 1/2 cup milk
• 2 tbsp butter, melted

Directions

1. In a large Dutch oven, heat olive oil over medium heat. Add pork ribs and brown on all sides. Remove ribs and set aside.
2. Add onion, carrots, celery, and garlic to the pot. Cook until softened, about 5 minutes.
3. Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up any browned bits.
4. Return the pork ribs to the pot. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then cover and cook for 1.5 hours, until ribs are tender.
5. In a bowl, mix together cornmeal, flour, baking powder, salt, and sage. Stir in milk and melted butter to form a thick batter.
6. Drop spoonfuls of the batter onto the simmering stew. Cover and cook for 15 minutes, until dumplings are cooked through.
7. Serve hot, garnished with additional chopped sage, if desired.

Interesting Facts