Skillet Braised Country-Style Rib Dinner with Onion Gravy
Let's talk about the Skillet Braised Country-Style Rib Dinner with Onion Gravy that I fixed in my Lodge cast iron skillet. It's a one pot skillet meal that's so good it will make you want to swallow your tongue. The pork is tender like butter and the gravy has a flavor you'll crave for the rest of your natural life.
Ingredients
- 3 pounds country-style ribs - cut into 3 inch long pieces
- 2 tablespoons 4-1-1 seasoning
- cooking oil
- 3 large sweet onions peeled and sliced thin
- additional cooking oil if needed
- 1 cup white wine
- 1 1/2 to 2 cups chicken stock or water depending on size of skillet
- 2 bay leaves
- 4 small to medium Yukon gold potatoes peeled
- 6 to 8 eight medium carrots peeled and trimmed but left whole
- 1 1/2 tablespoons cornstarch
- salt and pepper to taste
Instructions
- Liberally season pork with 4-1-1. Heat 12 inch cast iron skillet over medium high heat. Cover bottom with cooking oil. When hot, brown pork on all sides. Remove to platter and set aside.
- Add onions to skillet with additional cooking oil, if needed. Cook onions for 5 minutes or until they start to brown slightly.
- Deglaze pan with wine. Stir until all browned bits are loosened in the bottom of the pan.
- Return pork to skillet. Add chicken stock and bay leaves. Cover. Reduce heat to low. Cover and simmer for 1 1/2 hours.
- Remove cover and flip over pork pieces. Snuggle potatoes in with the onions and pork.
- Lay carrots across the top of pork and potatoes.
- Cover and continue to cook on low for an additional 1 1/2 hours.
- Remove carrots, potatoes and pork from skillet and arrange on a platter.
- Mix cornstarch with a small amount of cold water.
- Pour into pan gravy and stir until thickened. If gravy doesn't thicken quickly, turn up the heat to medium high and stir constantly. Taste and adjust for seasonings. Pour into a bowl and serve alongside pork and vegetables.
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