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骨付き肉スペアリブ｜Aosトラットリアさんのレシピ書き起こし

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Aosトラットリア

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Ingredients

豚スペアリブ : 800g
玉ねぎ : 2個
セロリ : 1本
人参 : 1本
ローリエ : 1枚
にんにく : 1かけ
オリーブオイル : 適量
塩 : 適量
小麦粉 : 適量
赤ワイン : 150ml
水 : 200ml（ひたひたになる量）
粒胡椒 : 10粒
胡椒 : 適量
イタリアンパセリ : 適量

Time required

140minutes

Procedure

1) Cut carrots 01:44
Peel the carrots with a peeler and cut into small pieces.
2) Cut celery 02:12
Peel the celery with a peeler and cut into small pieces.
3) Cut the onions 02:53
Chop the onions and crush the garlic.
4) Prepare the meat 03:20
Sprinkle salt, pepper and flour on both sides of the pork spare ribs and knead.
5) 加熱する 03:47
Sprinkle olive oil in a frying pan and bake the pork spare ribs side by side. When the surface is browned, remove the pork spare ribs.
6) 野菜を炒める 04:54
フライパンに玉ねぎ、にんにく、セロリ、人参を入れて炒める。
7) Stew 06:30
Add red wine, put the pork spareribs back, add balsamic vinegar, water, bay leaf and salt and pepper and boil. When it boils, reduce the heat to low, remove the lye, cover it with a lid, and simmer for an hour and a half.
8) 仕上げる 08:05
落とし蓋を外して、10分煮詰めて、塩、黒胡椒を回しかけて完成。

Point

・ By coating the pork spare ribs with flour, the sauce becomes thicker.
・ Bake pork spare ribs to the extent that the surface is browned.
・ Heat the vegetables with the fat of the pork spare ribs.
・ Pour water until the frying pan is full.
・ Top with Italian parsley if you like.