Red Wine & Date Braised Pork

Sourced - "At the Frontlines of Food"


  • 5 pounds bone-in pork short ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 tablespoon tomato paste
  • 12 dates, pitted
  • 1 (750-milliliter) bottle dry red wine (preferably Cabernet Sauvignon)
  • 4 cups low-salt beef stock
  • 1 sprig thyme
  • 4 sprigs oregano
  • 3 sprigs rosemary
  • 1 head of garlic, halved crosswise


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. In a large pot over high heat, caramelize pork ribs then remove and let cool. In the same pot, add cabbage, onions, carrots and celery and cook until tender and colored.
  3. Add tomato paste, dates and red wine; cook until reduced by two-thirds. Add stock, thyme, oregano, rosemary, garlic, parsley and bay leaves and bring to a simmer.
  4. Add pork ribs back in, making sure they are covered by liquid. Cover with a lid and place in the oven for 2 to 3 hours until meat is falling off the bone.