Beef ribs are known in cooking as a versatile product. They can be used to prepare incredibly delicious, varied dishes. Moreover, these are not only wonderful baked ribs with marinade. This type of meat makes excellent stews, soups, snacks and even barbecue.
Beef ribs in tomato sauce: a step by step recipe
You will need:
- 1 kg beef ribs;
- 3 tbsp. l. sweet ketchup;
- 140 g tomato paste;
- 1/4 chili pepper
- 2 tbsp. l. Sahara;
- 2 garlic cloves;
- salt and freshly ground black pepper to taste.
Rinse the ribs and chop into small pieces. Put salt and pepper in a saucepan with water, boil water and put ribs in it. Cook the meat for 8-9 minutes at a high boil. Remove the ribs from the water, leave to cool.
Prepare the marinade. To do this, combine tomato paste and sweet ketchup. Add chopped garlic, chopped chili peppers. Season with salt and pepper to taste. Add sugar and mix all ingredients thoroughly.
Rub the marinade over the ribs on each side. Pour the remaining sauce over the top. Cover the bowl with cling film and refrigerate for 8 hours.
Place the marinated ribs in a skillet, pour over the remaining marinade and simmer over the fire until tender. It turns out a very juicy, tasty and tender dish. Serve beef ribs in tomato sauce with any side dish and homemade bread.
Beef ribs with mushrooms in red wine
You will need:
- 2 kg of beef ribs;
- 1 glass of strong meat broth;
- 1 glass of dry red wine;
- 40 g tomato paste;
- 90 ml olive oil;
- 230 g bacon;
- 330 g porcini mushrooms;
- coarse rock salt;
- ground black pepper;
- dry garlic.
Coarsely chop the ribs and sprinkle with rock salt and pepper on both sides. Rub these spices well into the meat with your hands. Marinate ribs for at least 15 minutes.
Heat olive oil in a deep skillet. Fry the ribs on both sides until golden brown.
Add tomato paste to the ribs, dry garlic to taste. Pour in the wine and mix the ingredients, simmer all together for 15 minutes.
Pour the meat broth over the ribs. Cover the skillet with foil and place in the oven to bake for 70 minutes at medium heat.
Cut bacon into thin strips and sauté over high heat in a little oil. The stripes should be crispy. Cut the mushrooms in half and fry in bacon fat.
Remove the cooked ribs from the oven and transfer the meat to a separate plate. Darken the contents of the pan until thickened. Strain the resulting sauce through a fine sieve.
While the ribs are hot, place them in serving bowls. Top with fried porcini mushrooms and crispy bacon pieces. Pour the strained sauce over the dish and serve.
Beef ribs in caramel
You will need:
- 2.5 kg beef ribs;
- 160 ml tomato sauce;
- 2/3 cup dark beer
- 2 tbsp. l. wine white vinegar;
- 2 tbsp. l. hot mustard;
- 4 tbsp. l. Worcester sauce;
- 40 g of liquid honey;
- ground black pepper;
- sea salt;
- olive oil.
Wash, cut in portions and pat dry the ribs with paper napkins. Season the pieces with pepper and salt, rubbing the seasoning vigorously into the meat.
Heat the oven to 90 degrees. Pour olive oil over the ribs and place in an ovenproof dish, lined with several layers of foil, shiny side up. Place the meat in the oven for 7-8 hours.
Transfer the cooked ribs to an oiled baking sheet. Pour the remaining juice into the pan. Add to it both types of sauce, beer, honey, mustard and vinegar, add salt if necessary. Stir the ingredients and cook until thick over low heat.
Pour the prepared ribs on a baking sheet with the resulting sauce. Bake them in the oven at 190 ° C for about 30 minutes. Serve a succulent caramelized dish with any side dish.
Beef ribs in a slow cooker
You will need:
- 730 g beef ribs;
- 1, 5 cups of purified water;
- 70 g homemade adjika;
- 2 onions;
- sunflower oil;
- fine salt to taste.
Rinse the ribs under running water and cut them into individual ribs with a sharp knife. Rub the fine salt with your hands into the meat pulp. Peel the onion and cut into thin half rings.
Place half of the chopped onion in a multicooker bowl. Drizzle with sunflower oil. Place the prepared ribs on top. Spread them with adjika and pour the remaining onions on top.
Fill all components with purified boiled water. Close the multicooker and turn on the simmering mode, setting the time to 80-90 minutes. After the appliance has finished working, leave the dish to simmer on the automatic heating for another 30 minutes. Serve the soft tender ribs hot.
Veal ribs with carrots and white beans
You will need:
- 9-10 large veal ribs;
- 3 carrots;
- 1 can of tomatoes in their own juice (420 g);
- 1 can of canned white beans
- 5-6 cloves of garlic;
- olive oil or other quality vegetable;
- salt and spices for beef to taste.
Treat ribs, rinse and rub with beef spice salt. Grill the ribs on the appropriate multicooker setting. Cook the meat with the lid open, turning the pieces regularly until they are golden brown.
Peel the carrots and cut into slices, chop the garlic. Coarsely chop the tomatoes in their own juice, removing the skin.
Put carrots, garlic and tomatoes in a multicooker bowl to the ribs along with juice from a jar. Pour canned beans there without liquid. Stir and add salt to taste.
Set the simmering mode for 50 minutes. The optimum temperature is 150 ° C. Ribs according to this recipe are very tender in a fragrant gravy.
Beef ribs baked in kvass
You will need:
- 1 kg of beef ribs;
- 2 ripe tomatoes;
- 430 ml of double fermentation kvass;
- 1 onion;
- 4 slices of rye bread;
- 1, 5 tsp cumin;
- 5 pieces. carnations;
- vegetable oil;
- salt and seasoning mixture for meat.
Cut the tomatoes and onion into semicircles. Cut the bread into thick short cubes and dry in a dry frying pan or on a baking sheet in the oven.
Chop the meat into portioned ribs, salt and grate each with seasonings. Heat the vegetable oil in a cauldron and fry the prepared ribs on it until a beautiful crust.
Remove the beef and fry the onion and bread slices in the remaining fat for 3-4 minutes. Then put tomato slices, cloves, caraway seeds to them, salt and cook until the tomato begins to actively release juice. After that, return the ribs to the cauldron and pour in the kvass.
Close the lid tightly and simmer the dish for 60-70 minutes. Serve the stew hot with broccoli or boiled potatoes.
Spicy beef rib kebab
You will need:
- 750 grams of beef ribs;
- 3 tbsp. l. sunflower oil;
- 2 tbsp. l. wine vinegar;
- a pinch of caraway and coriander;
- 3-4 cloves of garlic;
- spices, salt and fresh herbs.
Rinse the ribs and chop into portions. Turn the herbs together with the cloves of garlic into a homogeneous mass in a blender bowl. Add salt, spices, sunflower oil, and wine vinegar. Whisk all ingredients thoroughly.
Cover the prepared ribs with the resulting green mass on all sides and refrigerate for 3-4 hours. But if you have time, it is better to marinate the meat overnight.
Place the beef on a wire rack and roast over hot coals until cooked through. Flip the ribs periodically as you go. Serve the smoked dish with hot ketchup and fresh vegetable chops.
Viennese soup with beef ribs
You will need:
- 1.5 kg of beef ribs;
- 3 brain bones;
- 1 kg of beef brisket;
- 2 carrots;
- 1/4 celery root;
- 1 onion;
- 1 parsley root;
- 1 bunch of fresh parsley
- 2 small tomatoes;
- 2 bay leaves;
- allspice and salt to taste.
Prepare the meat. Place the brain bones on the bottom of a deep saucepan. Place the washed and chopped ribs on top. Add large pieces of beef brisket to the container. Pour everything with water and cook for 4, 5-5 hours on very low heat. Be sure to skim off the foam in the process.
Make a vegetable base for your soup. Cut the tomatoes, carrots, celery root into small slices. Cut the onion in half right in the skin and fry the cut until brown.
Put all prepared vegetables with boiled meat. Salt the soup, put the lavrushka, peppercorns, parsley and boil the mixture for another 1 hour. Then remove the bay leaves, onions, and roots. Leave the soup to sit overnight.
Ragout of beef ribs with rustic vegetables
You will need:
- 500 grams of beef ribs;
- 250 grams peeled butternut squash;
- 4 potatoes;
- 6 broccoli inflorescences;
- 200 grams of green beans;
- 3 glasses of table wine;
- salt, pepper, herbs and dry spices to taste,
- 3 cloves of garlic.
Clean the beef ribs from films and tendons, rinse. Cut the pumpkin into large pieces. Fold the ribs and pumpkin into one container, salt, add spices and pour over with wine. Leave everything to marinate for 3 hours.
During this time, prepare the rest of the vegetables, peel and chop potatoes, broccoli, beans, if necessary. Drain the marinade, beef ribs and pumpkin and place in baking pots. Put prepared vegetables in each pot and pour in 150 ml of water.
Bake the dish in the oven in covered pots for 1 hour. Serve the country-style beef ribs stew hot with herbs, sour cream and garlic.
Beef ribs baked in the sleeve
You will need:
- 600 grams of beef ribs;
- 300 grams of potatoes;
- 1 carrot;
- 1 onion;
- salt, pepper, rosemary sprig to taste.
Season the peeled, washed and portioned ribs with salt and pepper. Cut the onion and carrots into slices and add to the ribs, leave everything for half an hour.
Peel the potatoes and cut into large pieces. Put all vegetables with ribs and a sprig of rosemary in a baking sleeve, tie it tightly.
Shake the knotted sleeve so that all the ingredients inside mix well. Place it on a baking sheet and bake in the oven at 200 ° C for 40 minutes. Serve ready-made baked ribs with vegetables; they will go well with light salads, pickled cucumbers or mushrooms.
