Beef ribs in red wine sauce
Description
The dish is prepared without unnecessary complications. Tender beef ribs with vegetables and herbs in a wine sauce will be appreciated by true gourmets. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Chop the onion, celery, and carrots. Cut the turnip into cubes. Peel the garlic. Preheat the oven to 175 degrees. Place the ribs on a baking sheet, sprinkle with salt and pepper. Dust with flour. Heat 1/4 cup of oil in a large pot over high heat. Sear the ribs in batches until browned, about 10 minutes per batch. Transfer to the baking sheet.
- 2
Step 2
2. Add the remaining 1/4 cup of butter to a saucepan. Add onion, turnip, carrot, celery, and garlic; cook until soft and golden, stirring frequently, about 12 minutes. Add sun-dried tomatoes and herbs; stir to combine.
- 3
Step 3
3. Return the ribs to the saucepan, arranging them in a single layer. Add the wine and simmer for about 5 minutes. Add the broth, cover with a lid, and bring to a boil.
- 4
Step 4
4. Place the pot in the oven and cook until the ribs are tender, about 2 hours. Let stand covered at room temperature for 15 minutes.
- 5
Step 5
5. Place the ribs in a large bowl, shred the meat, and remove the herb stems. Strain the sauce through a sieve and return it to the saucepan. Season the sauce to taste with salt and pepper, and add a few drops of balsamic vinegar. Heat the sauce. Return the ribs to the saucepan, cover with a lid, and simmer until heated through, about 5 minutes. The dish can be prepared 1 day ahead. Cover and refrigerate, then reheat over medium heat, stirring gently, for 15 minutes.