Hearty Comfort: Pork Rib Stew with Sage Cornmeal Dumplings

This recipe brings together tender, slow-cooked pork ribs in a rich, savory stew, topped with light and fluffy sage-infused cornmeal dumplings. It’s the perfect dish for a cozy evening, offering a warm and satisfying meal that’s sure to become a family favorite. The combination of flavors and textures – the succulent pork, the hearty vegetables, and the delicate dumplings – makes this stew a truly unforgettable culinary experience.

## Why This Recipe Works

* **Flavor Depth:** Slow-cooking the pork ribs allows them to become incredibly tender and infuses the stew with a deep, meaty flavor.
* **Sage Cornmeal Dumplings:** The sage adds a subtle earthy note that complements the richness of the stew, while the cornmeal provides a delightful texture.
* **Nutritious and Hearty:** Packed with protein, vegetables, and fiber, this stew is a complete and satisfying meal.
* **Make-Ahead Friendly:** The stew can be made ahead of time and reheated, making it perfect for busy weeknights.

## Ingredients

### For the Pork Rib Stew:

* 2 pounds pork ribs, cut into individual ribs
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 tablespoon tomato paste
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 teaspoon red pepper flakes (optional)
* 6 cups beef broth
* 1 cup dry red wine (optional, can substitute with more beef broth)
* 2 bay leaves
* 1 pound potatoes, peeled and cubed
* 1 cup frozen peas
* Salt and freshly ground black pepper to taste

### For the Sage Cornmeal Dumplings:

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped fresh sage
* 1 cup milk
* 1/4 cup melted butter

## Equipment

* Large Dutch oven or heavy-bottomed pot
* Cutting board
* Chef’s knife
* Measuring cups and spoons
* Mixing bowl

## Instructions

### Step 1: Prepare the Pork Ribs

* Pat the pork ribs dry with paper towels. This helps them to brown properly.
* Season the ribs generously with salt and freshly ground black pepper.

### Step 2: Sear the Pork Ribs

* Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
* Add the pork ribs in batches, making sure not to overcrowd the pot. Overcrowding will lower the temperature of the oil and prevent the ribs from browning properly. Brown the ribs on all sides until they are nicely caramelized. This step is crucial for developing flavor.
* Remove the browned ribs from the pot and set them aside.

### Step 3: Sauté the Vegetables

* Add the chopped onion, carrots, and celery to the pot and cook over medium heat until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from burning.
* Add the minced garlic, tomato paste, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot and cook for another minute, stirring constantly. This helps to bloom the spices and release their flavors.

### Step 4: Deglaze the Pot

* Pour in the dry red wine (if using) and scrape the bottom of the pot to loosen any browned bits. This is where a lot of flavor resides, so don’t skip this step. If you’re not using wine, you can deglaze with a little bit of beef broth.
* Let the wine reduce slightly, about 2-3 minutes.

### Step 5: Simmer the Stew

* Return the browned pork ribs to the pot.
* Pour in the beef broth and add the bay leaves. Make sure the ribs are mostly submerged in the liquid. If not, add a little more broth or water.
* Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 2-3 hours, or until the pork ribs are very tender and easily fall off the bone. The longer you simmer the stew, the more flavorful it will become.

### Step 6: Add the Potatoes

* Add the cubed potatoes to the stew and continue to simmer for another 30 minutes, or until the potatoes are tender.

### Step 7: Prepare the Dumplings

* While the potatoes are cooking, prepare the sage cornmeal dumplings. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, pepper, and chopped fresh sage.
* In a separate bowl, combine the milk and melted butter.
* Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough dumplings.

### Step 8: Add the Dumplings to the Stew

* Increase the heat under the stew to medium.
* Drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Try to space them evenly apart.
* Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy. Avoid lifting the lid too often, as this can release steam and cause the dumplings to sink.

### Step 9: Finish the Stew

* Stir in the frozen peas and cook for another 2-3 minutes, or until they are heated through.
* Remove the bay leaves before serving.
* Taste the stew and adjust the seasoning with salt and freshly ground black pepper as needed.

### Step 10: Serve

* Ladle the pork rib stew and sage cornmeal dumplings into bowls.
* Garnish with fresh parsley, if desired.
* Serve hot and enjoy!

## Tips and Variations

* **Spice it up:** Add a pinch of cayenne pepper or a dash of hot sauce to the stew for a little extra heat.
* **Add more vegetables:** Feel free to add other vegetables to the stew, such as mushrooms, parsnips, or turnips.
* **Use different herbs:** Experiment with different herbs in the dumplings, such as thyme, rosemary, or chives.
* **Make it vegetarian:** Substitute the pork ribs with hearty mushrooms or lentils for a vegetarian version. Use vegetable broth instead of beef broth.
* **Slow Cooker Option:** You can also make this stew in a slow cooker. Sear the pork ribs and sauté the vegetables as directed, then transfer everything to the slow cooker. Add the broth, wine (if using), and bay leaves. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last hour of cooking. Prepare the dumplings as directed and drop them onto the surface of the stew during the last 30 minutes of cooking.
* **Gluten-Free Option:** Substitute the all-purpose flour in the dumplings with a gluten-free all-purpose flour blend.
* **Make Ahead:** The stew can be made a day or two ahead of time and stored in the refrigerator. The dumplings are best made fresh, but you can prepare the dry ingredients ahead of time and store them in an airtight container.
* **Freezing:** The stew can be frozen for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. The dumplings are not recommended for freezing.

## Serving Suggestions

* Serve with a side of crusty bread for soaking up the delicious stew broth.
* Pair with a simple green salad for a balanced meal.
* Enjoy with a glass of red wine or a cold beer.

## Nutritional Information (approximate, per serving)

* Calories: 600-800
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 50-60g

*(Note: Nutritional information can vary depending on specific ingredients and portion sizes.)*

## Detailed Step-by-Step Instructions with Images

**(Image 1: Pork ribs seasoned with salt and pepper)**

1. Pat the pork ribs dry with paper towels and season generously with salt and freshly ground black pepper.

**(Image 2: Searing the pork ribs in a Dutch oven)**

2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork ribs in batches and brown on all sides. Remove from the pot and set aside.

**(Image 3: Sautéing the onion, carrots, and celery)**

3. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened.

**(Image 4: Adding garlic, tomato paste, and spices)**

4. Add the minced garlic, tomato paste, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot and cook for another minute.

**(Image 5: Deglazing the pot with red wine)**

5. Pour in the dry red wine (if using) and scrape the bottom of the pot to loosen any browned bits.

**(Image 6: Returning the pork ribs to the pot with beef broth and bay leaves)**

6. Return the browned pork ribs to the pot. Pour in the beef broth and add the bay leaves. Bring to a simmer, then reduce the heat to low, cover, and simmer for 2-3 hours.

**(Image 7: Adding the potatoes to the stew)**

7. Add the cubed potatoes to the stew and continue to simmer for another 30 minutes.

**(Image 8: Mixing the dry ingredients for the dumplings)**

8. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, pepper, and chopped fresh sage.

**(Image 9: Mixing the wet ingredients for the dumplings)**

9. In a separate bowl, combine the milk and melted butter.

**(Image 10: Combining the wet and dry ingredients for the dumplings)**

10. Pour the wet ingredients into the dry ingredients and stir until just combined.

**(Image 11: Dropping spoonfuls of dumpling batter onto the stew)**

11. Increase the heat under the stew to medium. Drop spoonfuls of the dumpling batter onto the surface of the simmering stew.

**(Image 12: Stew with dumplings cooking)**

12. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through.

**(Image 13: Adding frozen peas to the stew)**

13. Stir in the frozen peas and cook for another 2-3 minutes.

**(Image 14: Finished pork rib stew with sage cornmeal dumplings)**

14. Ladle the pork rib stew and sage cornmeal dumplings into bowls and serve hot.

## Conclusion

This Pork Rib Stew with Sage Cornmeal Dumplings is a comforting and flavorful dish that’s perfect for any occasion. The tender pork ribs, hearty vegetables, and fluffy sage cornmeal dumplings create a symphony of flavors and textures that will leave you feeling satisfied and content. Whether you’re looking for a cozy weeknight meal or a crowd-pleasing dish for a special gathering, this recipe is sure to impress. Enjoy the process of creating this culinary masterpiece and savor every delicious bite!