Braised Rib Chops with Mushrooms & Herbs
- Prep: 20 Mins
- Cook: 3 Hrs
- Serves: 4
Enjoy the exceptional flavors of tender braised ostrich rib chops, complemented by hearty mushrooms and fragrant herbs. Slowly cooked in a flavorful broth, these chops become incredibly tender, practically melting off the bone. Each bite is infused with the warm, earthy notes of thyme and rosemary, making this dish a memorable culinary experience. Perfect for any gathering, this meal is sure to impress with its rich, unforgettable taste.
Categorized: Entrées
Ingredients
- 8 ostrich rib chops (2 packages)
- 3 tbsp olive oil, divided
- 1 onion, diced
- 3 carrots, chopped
- 8 oz cremini or button mushrooms, quartered
- 1/4 cup all-purpose flour
- 1 cup dry red wine (we use Pinot Noir)
- 2 1/2 cups low-sodium beef broth (or vegetable stock)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- salt and pepper
Featured Idaho Produce
Steps
Preheat oven to 350 degrees F.
Season the ribs with salt and pepper and coat on all sides with flour. Add 2 tablespoons of oil to a large dutch oven or oven safe pot with a lid, pot and turn heat to high. Add ribs and brown on all sides. Remove to a plate.
Heat one tablespoon oil over medium high heat in pot. Add onion and carrots and cook for a few minutes, stirring constantly.
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits. Bring to a boil and cook 2 minutes.
Add beef broth and stir in tomato paste. Add salt and pepper, to taste.
Add rib chops, veggies, mushrooms, and bay leaf, as well as the thyme & rosemary sprigs. Stir gently.
Cover and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Meat should be very tender, nearly falling off the bone.
Remove the pan from oven and allow to rest 20 minutes, with the lid on.
