After stewing in tomato sauce with the addition of red wine, meat on ribs becomes so tender that it literally falls behind костей. 
Time: 3 час. 55 min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 pieces of rib edge of beef brisket (approximately 2.6 kg.)
- 2-3 tbsp. red wine
- Coarse salt
- Olive oil
- 1 large, sliced 1 cm. Head of onion Luke
- 2 sliced 1 cm. Celery stalk
- 2 peeled, cut in half lengthwise and chopped pieces of 1 cm. carrots
- 2 crushed cloves of garlic
- 1.5 tbsp. tomato paste
- 2 tbsp. water
- 1 bunch of fresh thyme tied with kitchen thread
- 2 bay leaves
Recipes with similar ingredients: beef, celery, carrots, onions onions, garlic, thyme, bay leaf, tomato paste, wine red
Recipe preparation:
- Well salt each piece of ribs. Big enough a pan with a thick bottom to fit all the meat and vegetables, pour olive oil and heat well. Add the ribs and fry very well, about 2-3 minutes. from each side. Not overload the pan. If necessary, fry in batches.
- Meanwhile, in a food processor, mashed celery, carrots, onions and garlic until pasta with slices. When the ribs well browned on all sides, remove them from the pan. Drain the fat, pour on the bottom of the same pan of fresh oil and add mashed vegetables. Well salt the vegetables and fry until dark, until clots form at the bottom, for about 5-7 minutes. Scrape them off and stir. Scrape off the clots again and add the tomato paste. Sauté the tomato paste for 4-5 minutes. Add red wine and scrape off everything to stick to the bottom of the pan. Reduce the fire if the contents start to burn. Half boil the mixture.
- Put the ribs in the pan again and add 2 tbsp. water so water slightly covered the meat. Put a bunch of thyme and laurel leaves. Cover the pan and put in preheated up to 190 ° С the oven for 3 hours. Periodically check in the process preparations and, if necessary, add more water. Turn the ribs in the middle of the preparation. In 20 minutes before finish, remove the lid so that the contents are browned and the sauce evaporated. Ready meat should be very tender, but should not to fall apart. Serve with gravy in which the meat was stewed.
