Braised beef ribs
Description
The dish is prepared without unnecessary complications. Beef short ribs are simmered for several hours. The meat becomes tender, juicy, falls off the bone, and practically melts in your mouth. We'll add wine and spices to the beef ribs. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Preheat a large skillet with olive oil over high heat. Add the ribs. Season generously with salt and pepper (don't skimp on either!).
- 2
Step 2
2. Sear the ribs until browned on all sides. Place the seared ribs on a plate.
- 3
Step 3
3. Add the minced garlic, rosemary, and tomato paste to the pan where the meat was cooked. Sauté over low heat, stirring, for 2-3 minutes, until the garlic becomes soft.
- 4
Step 4
4. Add the wine, stir, and use a spatula to scrape the spices and meat stuck to the bottom. Stir and cook over heat until the liquid is reduced by half.
- 5
Step 5
5. If your skillet is oven-safe, place the ribs directly into it. Otherwise, transfer the prepared sauce to a non-stick baking dish and add the ribs there. Turn the ribs to coat them thoroughly with the sauce on all sides.
- 6
Step 6
6. Add broth to the pan or baking sheet with the ribs. There should be enough broth to almost cover the ribs. Let the top part stick out "into the open air."
- 7
Step 7
7. Add wine or balsamic vinegar. You can do this when you add the wine. In any case, do it before the ribs go into the oven.
- 8
Step 8
8. Bake the ribs in a preheated oven at 160 degrees for 2.5 to 3 hours.
- 9
Step 9
9. The cooked beef ribs should be practically falling off the bone. Serve them with potatoes, rice, or vegetables.