Beef ribs are a versatile product. First of all, it is an excellent basis for a rich aromatic broth, from which you can cook borscht, hodgepodge, pea and many other soups. The ribs themselves can be fried, stewed, smoked, baked, experimenting with sauces and marinades.
Pea soup with beef and bacon
Classic pea soup. A little trick that distinguishes it from everyone's usual recipe is vegetables ground in mashed potatoes. This will make the taste more delicate and will help feed soup even to children who will not be able to see the vegetables they do not like so much.
Ingredients:
- Beef ribs - 600 g;
- Crushed peas - 400 g;
- Bacon - 100 g;
- Sour cream 20% - 5 tbsp. l;
- Borodino bread - 4 slices;
- Garlic - 2 cloves;
- Onion - 1 pc;
- Carrots - 2 pcs;
- Ground black pepper and salt - to taste;
- Bay leaf - 3-4 leaves;
- Allspice - 5-7 peas;
- Potatoes - 3 pcs;
- Vegetable oil - for frying;
- Dill and parsley - 3-4 branches each.
Soak peas in cold water for 5-6 hours.
Rinse the ribs, cut off the films and boil until tender. Remove the meat and set aside. Strain the broth.
Drain the water from the peas, rinse several times, add broth and simmer over low heat.
At this time, peel the potatoes, cut them arbitrarily - into cubes or cubes. Grate the carrots on a coarse grater, cut the onion into small cubes. Pass the garlic through a press or finely chop with a knife. Finely chop the parsley and dill.
Heat vegetable oil in a frying pan. Put onions there, sauté for 5 minutes over low heat. Then add carrots, cook for another 5 minutes. Then add chopped herbs and garlic. Cook everything together for another 3-4 minutes, stirring constantly so that the vegetables do not burn.
Remove the frying pan from the heat, cool slightly and puree with a blender. Add sour cream, stir.
After waiting for the broth with peas to boil, send the potatoes to the pan, cook for 15 minutes over low heat. Toss in bay leaves, allspice, salt and pepper.
Send frying to the soup, warm up for another 10 minutes.
Then return the meat to the pan. Check the peas for readiness; if they are soft, remove the soup from the heat.
Fry the bacon strips until golden brown.
Cut pieces of bread into cubes and dry in the oven.
Serve the pea soup in portions, with bacon and croutons.
Beef ribs stewed in red wine
The piquant taste of the marinade will allow you to serve this dish even to the festive table. The recipe is very simple and straightforward, and the products are affordable.
Ingredients:
- Beef ribs - 2 kg;
- Onion - 1 pc;
- Carrots - 1 pc;
- Bay leaf - 2-3 leaves;
- Beef broth - 300 ml;
- Vegetable oil - 50 ml;
- Water - 100 ml;
- Dry red wine - 150 ml;
- Fresh thyme - 1 sprig;
- Allspice - 3-4 peas;
- Flour - 2 tbsp. l.
Prepare the marinade. To do this, peel the onions and carrots and cut them into small pieces. Carrots can be grated. Heat oil in a saucepan and sauté vegetables for 3-4 minutes.
Then pour wine into a saucepan, throw a sprig of thyme, bay leaf and pepper and darken the marinade for another 3 minutes.
Pour the finished marinade into a bowl and cool to room temperature.
Rinse the beef ribs, dry and divide by the bones. Put the ribs in a hermetically sealed bag, pour the marinade into the bag and, tightly closing, put in the refrigerator.
Marinate for 3-4 hours, periodically turning the bag over so that the meat is evenly saturated with juices and flavors.
Remove the pickled meat from the bag. Strain the marinade through a strainer into a saucepan and put on fire. Bring the liquid to a boil and cool.
At this time, rub the ribs well with salt and pepper and lightly sprinkle with flour.
Heat a quarter cup of vegetable oil in a large heavy-bottomed skillet. Put beef ribs on it in one layer and fry them on all sides until golden brown.
Pour the marinade and beef broth into a large saucepan or skillet with high sides, put the fried meat in the same place and leave on the fire until it boils.
After boiling, remove from heat and transfer the ribs to a baking dish. Cover the tin with foil and send to the oven.
Bake at 160 degrees for about 2 hours. Cooking time depends on the size of the ribs. About 20 minutes before turning off the oven, remove the foil to form a golden brown crust.
Serve the cooked meat with vegetables and sprinkle with fresh herbs.
Ribs in kvass with rye bread
A sauce based on kvass and rye bread, in which the ribs are stewed, will make the meat unusually juicy and aromatic.
Ingredients:
- Beef ribs - 1 kg;
- Onion - 1 pc;
- Tomato - 1 pc;
- Kvass - 400 ml;
- Rye bread - 3 slices;
- Cumin - 1 tsp;
- Carnation - 5 pcs;
- Salt and black pepper to taste4
- Vegetable oil - 1 tbsp. l.
Cut the onion and tomato into half rings.
Cut the bread slices into cubes. You can dry them in a dry skillet, or you can simply leave them open overnight. The point is that the bread should be fairly dry.
Fry the ribs in vegetable oil until golden brown.
Then remove the meat and fry the onion for 2-3 minutes in the same pan. Add bread to the onion, fry for a couple of minutes.
Then add the tomato, salt and pepper. Add cumin and cloves. Fry until the tomato is juiced.
Then return the meat to the pan, pour in kvass. Bring to a boil and simmer covered over low heat for 60 minutes. Make sure that the sauce does not start to burn.
Serve ribs hot, with fresh cold kvass.
Beef ribs in balsamic honey marinade
An interesting sauce made of balsamic and tabasco, the dish contains quite a lot of calories, but it is extremely tasty.
Ingredients:
- Beef ribs - 1 kg;
- Balsamic cream - 2 tbsp. l;
- Honey - 2 tbsp. l;
- Tabasco sauce - 1 tsp;
- Kebab ketchup - 2 tbsp. l;
- Vegetable oil - for frying;
- Salt to taste.
Rinse and dry the ribs well. Cut into portions.
Prepare the marinade. To do this, mix balsamic cream, tabasco, ketchup, honey and salt in a bowl.
Pour ribs with marinade and refrigerate for 2-3 hours.
Heat oil in a frying pan, fry the ribs until crisp. Fry quickly so that the meat does not let out the juice, but only browns.
Then transfer the ribs to a baking dish, cover with foil and send to the oven at 170 degrees for 1.5 hours.
If the household has a slow cooker, you can put the ribs into it after frying and cook on the "Stew" mode for 1, 5 hours.
Serve hot with vegetables and herbs.
Vietnamese soup FO GA
This recipe uses only beef rib broth, but it plays a key role in this dish. Pho is a rich and aromatic meat broth that is poured over rice noodles.
Ingredients:
- Beef ribs - 1 kg;
- Chicken fillet - 300 g;
- Carrots - 1 pc;
- Onion - 1 pc;
- Fresh ginger - 10 g;
- Vegetable oil - 2 tbsp. l;
- Badian - 2 pcs;
- Carnation - 5 pcs;
- Cinnamon - 1 stick;
- Saffron - 1 pinch;
- Black pepper - 5 peas;
- Rice noodles - 300 g;
- Cilantro greens - 1 bunch;
- Salt to taste;
- Chili and lime - for serving.
Rinse and dry the beef ribs thoroughly.
Heat oil in a frying pan with a thick bottom, quickly fry the ribs until a crust forms. Remove the meat from the pan; do not turn off the heat.
Transfer the fried ribs to a saucepan, pour 1.5 liters of cold water. Boil. Skim off the foam and season with salt. Put onion, carrot and ginger in broth.
Then add star anise, cinnamon, cloves and pepper to the pan. Cook over low heat for 2, 5-3 hours.
Cut the chicken fillet into strips, fry until tender.
Boil rice noodles and rinse with cold water.
Remove the finished ribs from the pan. Strain the broth.
Put the noodles in a portioned plate, chicken on top.
Pour the flavored broth so that it is slightly above the level of the noodles.
Garnish with lime wedges and chili peppers.
