Recipe
Mushroom Smothered Monster Ribs Recipe
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Laurakaay / All my dishes 1 year, 4 months ago
This recipe comes from a dear friend and great client from my CMT days, I've tweaked it a bit since then. Serve with a side salad and your choice of potato and a good quality white wine and you can't go wrong!
Prep:15m Cook:70m Servings:4
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 Laurakaay |
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Fans
Ingredients
- 4 Large Country Style Ribs (One meat order company that is similar to Schwann's calls this cut, "Monster")
- 2 TBS Butter
- 2 TBS Extra virgin olive oil
- McCormick Salt Free Garlic & Herb Seasoning - enough to coat each side of each rib.
- Meat tenderizer - sprinkle on both sides of each rib.
- 1 Medium onion - sliced
- 1/4 Cup dry, white wine - I use chardonnay
- 8 oz. Fresh, sliced mushrooms - I use baby portabellas
- Fresh ground sea salt and pepper to taste
Directions
- Set a skillet over medium-low heat to warm.
- Wash and pat dry ribs.
- Sprinkle ribs with meat tenderizer and season with McCormick Seasoning.
- Throw butter and EVOO into the warm skillet, bump the heat up to medium high.
- Add in ribs and pan sear to get a good crust on both sides, about 3 minutes per side.
- Add in wine, onions and mushrooms, bump heat back to medium-low and cover. Cook for one hour, no peaking.
- Remove from pan to a warmed platter and cover with tin foil, let rest for 10 minutes.
- Serve and enjoy!
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lor 1 year, 4 months ago said:
How could I not give your recipe "5" forks ;) My family and I LOVE ribs and your recipe looks like it would please every single member in my family. Thank you for sharing.
justjakesmom 1 year, 4 months ago said:
Mmmm I bet these are tender! I'd be tempted to add some sour cream at the end though.
laurakaay 1 year, 4 months ago said:
Hmmmm, hadn't thought about the sourcream, but it would be good! Thanks for the thought! ~Laura ;D
cabincrazyone 1 year, 2 months ago said:
Ribs without BBQ sauce ... what a great idea! lol
I'm poking fun at myself, being so focused on tomato based sauces that your recipe made me realize there's a whole 'nother world of rib tastes out there.
Great post.