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Braised Country-Style Ribs with White Beans and Fresh Herbs Recipe

Braised Country-Style Ribs with White Beans and Fresh Herbs Recipe

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Braised Country-Style Ribs with White Beans and Fresh Herbs

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Lay the ribs on a full sheet pan and season with the salt and pepper on both sides. Set a large Dutch oven over medium heat and add the olive oil to the pan. Once the oil is hot, about 1 minute, add the ribs, in batches, to the pan and sear until golden brown in color, about 5 minutes. Turn the ribs over and sear the second side as well. When the ribs are caramelized on both sides, set on a sheet pan and repeat the process with the remaining ribs.
Add the onions, bell peppers, and celery to the pan and cook, stirring occasionally, until the onions are translucent and the celery and peppers are lightly caramelized, about 6 to 7 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds. Sprinkle the flour into the pan and stir with a wooden spoon to combine with the vegetables and oil to make a roux. Cook the roux, stirring constantly for 2 minutes. Add the beans and stock to the pan and stir to combine with the roux. Bring to a boil and reduce to a simmer. Add the diced tomatoes, the seared ribs, sage, thyme and bay leaves to the pan. Simmer the ribs for 2 hours, stirring occasionally and scraping the bottom of the pan to prevent sticking.
After 1 1/2 hours, check the ribs to see if they and the beans are both tender. Season with the Essence and continue to cook for an additional 30 minutes. When the ribs are done, add the chopped parsley to the pan and serve hot over steamed rice.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	704.59 Kcal (2950 kJ)
Calories from fat	244.23 Kcal
		% Daily Value*
Total Fat	27.14g	42%
Cholesterol	177.4mg	59%
Sodium	900mg	37%
Potassium	1766.02mg	38%
Total Carbs	49.19g	16%
Sugars	11.8g	47%
Dietary Fiber	11.69g	47%
Protein	67.23g	134%
Vitamin C	40.9mg	68%
Vitamin A	0.8mg	26%
Iron	18.1mg	101%
Calcium	158.2mg	16%

Amount Per 100 g
Calories	97.42 Kcal (408 kJ)
Calories from fat	33.77 Kcal
		% Daily Value*
Total Fat	3.75g	42%
Cholesterol	24.53mg	59%
Sodium	124.43mg	37%
Potassium	244.17mg	38%
Total Carbs	6.8g	16%
Sugars	1.63g	47%
Dietary Fiber	1.62g	47%
Protein	9.3g	134%
Vitamin C	5.7mg	68%
Vitamin A	0.1mg	26%
Iron	2.5mg	101%
Calcium	21.9mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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