Iga pendek

The dish begins by searing pork ribs in olive oil until browned, then removing excess fat and sautéing onions, carrots, and celery to create a soffritto. Tomato paste is added and cooked briefly before the ribs are returned to the pot. White wine is poured to deglaze, followed by crushed canned tomatoes, rosemary, sage, and salt. The mixture simmers gently for about two to two‑and‑a‑half hours until the meat is tender and falls off the bone. Meanwhile, a small pot heats milk infused with rosemary, sage, and a crushed garlic clove, which is then strained. The boiled potatoes are mashed in a large pot, and the warm milk is gradually stirred in until smooth. Finally, butter, salt, and grated Parmesan are folded in, resulting in a creamy, comforting mash to accompany the succulent ribs.