Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I cook Stewed meat ribs with sauce. Any meat cooked in this way is tender and melting in the mouth. One has only to touch the meat, and it begins to disintegrate into fibers. I cook a lot at once so that it will be enough for everyone. It is also a great option for a festive table; guests will definitely appreciate such meat.
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Recipe:
Beef ribs -2 kg.
Carrots -2 pcs.
Bow -2pcs.
Garlic -5-6 teeth.
Dry red wine -150ml.
Water -300ml.
Tomato paste -1 tbsp
Tomatoes in their own juice -400g.
Salt -1.5 tsp.
Bay leaf -2 pcs.
Black pepper - to taste
Sweet paprika - to taste
Provencal herbs to taste
Flour - for boning
Cooking method:
First, let's prepare everything. Chop 2 medium carrots and 2 onions into cubes, chop 5-6 garlic cloves.
We take ribs 2 kg, I have beef. Dry with a paper towel. Now roll in flour.
Pour some vegetable mala into the pan, put the ribs and fry on all sides over high heat until golden brown. So fry all the ribs.
Now pour a little vegetable oil, put the onion and fry it until translucent, add the carrots and fry everything together for 2 minutes. Add 1 tbsp. tomato paste, fry for 2 minutes. Pour in 150 ml of dry red wine, 300 ml of water.
Add 400 grams of tomatoes to our own juice, remove the skin from the tomato if any. We add salt to taste, you need to take into account that the tomatoes are already salty. I add 1.5 tsp. Add spices, I add black pepper, sweet paprika and a mixture of aromatic herbs 1 l.. (I have oregano, rosemary and thyme here)
Now add the garlic, mix and add the prepared ribs. So that they are completely immersed in the sauce.
Now we close the lid and put in the oven, cook at 180 degrees for 2.5 hours or be guided by the readiness of the meat. It should move well from the bones.
If there is no such brazier, you can take a cauldron, or a deep baking sheet and cover with foil.
If there is no wine, then add 150 ml more water. But with wine it tastes much better. Meat readiness can be checked with a knife, the knife should easily go into the meat.
If you use pork ribs or lamb, the cooking time will decrease.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: