Beavertown Smoked Porter Rib Ragout
The Beer Boutique’s Smoked Porter Rib Ragout
8 Large Pork Ribs
Salt and Pepper
2 x large carrots – roughly chopped
2 x large sticks of celery – roughly chopped
2 x large onions – roughly chopped
4 x nests of tagliatelle
Crusty bread, to serve
- Firstly, brown off the ribs (in batches if necessary) in a large (ideally cask iron) pan to get a little colour on them.
- Once nicely browned remove from the pan and add all your roughly chopped veg to the meat juices and cook gently for a few minutes until they soften
- As soon as they’re soften slightly re-introduce the ribs and pour over the two bottles of the beer. Leave to simmer on the lowest heat for three hours. Yep. Three Whole Hours! That’s why we said to get two bottles. Drink the surplus beer while you wait.
- After three hours trying picking a rib up and watch as the meat falls off the bone. Remove all the bones from the ragout and serve with the pasta. Enjoy!