Another keeper from Essentials!

I am coming to appreciate the proper browning of the meat to develop the fond and the flavor it gives you in the resulting pan juices.
The pork ribs are first browned in a large skillet. Mine just fit—I almost had to take one out.


After they are nice and brown you add white wine, fresh sage and garlic. Then you simply let them “pan-roast” on top of the stove.

I had more juice left in the pan during cooking and never had to add any water. At the end, I did add water to make a gravy/sauce which was perfect with the ribs over polenta.

Now I really want to go to Treviso!