Pork ribs stewed with prunes

Preparation

1. Sear and set aside the pork

• Generously season the pork ribs with salt and pepper.
• In a large casserole dish or pot, heat the olive oil over medium-high heat.
• Sear the ribs on all sides until they are well browned. Remove the meat from the casserole dish and set aside.

2.Prepare the stir fry

• Lower the heat to medium. In the same casserole dish, add the onion and carrot, chopped into brunoise (small squares). Sauté until tender and transparent (about 10 minutes).
• Add the chopped garlic and thyme. Cook for another minute, until the garlic releases its aroma.
• Add the tomato paste and bay leaf. Stir for one minute.

3. Braise the ribs

• Return the seared ribs to the pot.
• Pour in the red wine and bring to a boil over high heat for 3 minutes, scraping the bottom of the pot to loosen the caramelized juices (deglaze).
• Add the beef broth until the meat is almost completely covered.
• Cover the casserole dish and reduce the heat to low. Simmer slowly for 1.5 to 2 hours, or until the meat is very tender and falls off the bone easily.

4. Add the prunes and finish

• Approximately 30 minutes before the end of cooking, add the whole prunes.
• If you want the sauce to be thicker, you can remove a little broth into a glass, dissolve the tablespoon of flour and pour it back into the pan. Cook for 5 more minutes.
• Taste the sauce and adjust the salt and pepper if necessary.
• Serve the ribs piping hot, coated in the dark, sweet sauce, accompanied by the plums. We recommend serving with white rice, mashed potatoes, or boiled potatoes.