Fragrant beef ribs in wine and spices can be prepared as the main festive dish. The rosemary used in the recipe has a strong, sweet camphor smell, reminiscent of pine, and a very spicy and slightly pungent aftertaste. He will give the dish a unique taste and aroma. Tomatoes added at the end of cooking add juiciness to the meat.
It is necessary
-
- 2-2.5 kg beef ribs
- 1 bottle of dry red wine
- 2 tbsp. l. olive oil
- 1, 5 Art. l. fresh
- finely chopped rosemary
- 4-5 medium onions
- 3-5 cloves of garlic
- 2 tbsp. l. mustard seeds
- 500 g cherry or grape tomato
- ground black pepper
- salt
Instructions
Step 1
Rinse the ribs with cold running water. Pat dry on a paper towel.
Step 2
Pour oil into a cauldron and heat over medium heat.
Step 3
Season the meat with salt and pepper.
Step 4
Spread out in several portions, brown the meat on both sides for 5-7 minutes.
Step 5
Place the toasted meat in a bowl.
Step 6
Increase the heat under the cauldron, pour in the wine and bring to a boil.
Step 7
The fire must be reduced and the wine must be evaporated by half.
Step 8
Add the meat to the wine, cover and place in the oven.
Step 9
Simmer for 1 hour at 170 degrees.
Step 10
Peel the onion and chop it into half rings.
Step 11
Chop the rosemary also finely.
Step 12
Spread the rosemary and onions until the onions are dark golden brown.
Step 13
Peel and crush the garlic cloves with the flat part of the knife blade.
Step 14
Add garlic to onions and rosemary.
Step 15
Stir everything and put in a cauldron with meat. Simmer for another 30 minutes.
Step 16
Then take out the ready-made ribs, put them in a cauldron.
Step 17
Put the cauldron with the sauce on the fire, bring to a boil and stir in the mustard.
Step 18
Season with salt, add black pepper and add tomatoes.
Step 19
Tomatoes can be added whole or cut in half.
Step 20
Return the meat to the cauldron. Cover and simmer for another 10 minutes over low heat.
21
Serve the finished ribs with mashed potatoes, herbs and fresh vegetables.
