Beef Ribs Braised in Wine - Detailed recipes with photos.

Beef ribs stewed in wine – a detailed recipe for cooking.

The author of the recipe is Wolfgang Pak, a professional chef, culinary writer

AT ремя: 3 час. 45 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

6 pieces of peeled rib and rib edge films
1 bottle of Cabernet Sauvignon wine
2 tbsp. l vegetable oil
1 tsp crushed black pepper peas
Matzo flour for breading
10 peeled garlic cloves
8 peeled, washed, cut lengthwise and dried large shallots
2 peeled and chopped in length, 2.5 cm in size. Medium carrots
2 peeled and chopped in length, 2.5 cm in size. Stem celery
2 tbsp. l tomato paste
1 coarsely chopped medium-sized leek stalk (only white and light green parts)
6 sprigs of parsley
2 sprigs of thyme
2 bay leaves
2 l unsalted beef broth or chicken broth
Salt and ground white pepper

Recipes with similar ingredients: beef, red wine, carrots, celery, tomato paste, black pepper, white pepper peas, matzo, shallots, garlic, bay leaf, thyme, parsley

Recipe preparation:

Pour wine into a large pot and place it on medium the fire. When the wine is warm, gently set it on fire. Give the flame go out, then increase the heat to make the wine boil. Evaporate it by 1/2. Remove the pan from the heat.
Place the grate in the center of the oven and heat it to 180 ° C. Вa brazier or a large ceramic pan large enough to fit all the meat, heat on a moderate heat butter. Season the ribs with salt and crushed pepper. Sprinkle meat about 2 tbsp. l matzo flour, then when the butter is hot, put the ribs in the pan and sauté for 4-5 minutes. with each hand until they are well browned.
Put the fried ribs on a plate. Remove from the roasting pan all fat except a tablespoon, reduce heat to medium and mix vegetables with herbs. Fry vegetables lightly, 5-7 minutes., Then add tomato paste and cook for a minute so that it mixes with the contents of the roasting pan. Add boiled wine, fried to the pan ribs and broth. Bring to a boil, cover the pan tightly lid and put stewed in the oven for about 2.5 hours, until the ribs will not become soft enough if they are pierced with a fork. About every 30 minutes lift the lid, assemble and discard all fat that appears on the surface.
Gently transfer the meat to a heated serving plate with edges and keep warm. Boil the remaining liquid in the pan for making the sauce until it thickens and about up to 1 liter Salt, pepper and strain through a fine-mesh sieve, discard solid pieces. Serve: Pour the meat over the sauce. Serve with fried vegetables (see recipe) of your choice.