Braised Beef Ribs in Wine Sauce

An excellent way to turn cheaper meat into a top-notch dish that you can also prepare for slightly more formal occasions. The meat will be juicy and so tender that it will melt in your mouth, and the sauce will be so delicious that youll regret every drop left on the plate.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 140 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 8 pieces Meat, beef, ribs

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 30 g Wheat flour, white, multi-purpose

  • 3 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 2 piece Green, raw

  • 2 piece Carrot, fresh

  • pieces Leek

  • 3 pods Garlic, fresh

  • 10 grain Spices, pepper, black

  • 5 pieces Spices, pepper, black

  • 4 pieces Thyme, fresh

  • 2 piece Spices, bay (leaves)

  • 1 cup Soup base, beef, cube

  • 1 cup Alcohol, Wine, Red

Steps

  1. Peel the onion and garlic, clean and wash the vegetables. Chop the ingredients separately (cut into pieces).

  2. Rinse the beef ribs under running water and thoroughly dry them with paper towels. Season them with pepper and salt and coat them in flour. Remove any excess flour. Place a thick-bottomed pot on the stove and heat the oil. Place the seasoned and floured pieces of meat on the heated oil and cook them over medium heat for about 8 minutes. Turn them during cooking to ensure they are evenly browned on all sides. Remove the cooked meat from the pot and set aside on a plate.

  3. Add the onion, celery, carrots, and leek to the pot. Fry the ingredients while stirring for 5 minutes, then add the garlic and fry for another minute to let the garlic release its aroma. Return the cooked meat to the pot and add the bay leaf, thyme, juniper berries, and peppercorns. Pour in the stock and wine, and use a spatula to scrape the bottom well to release all the caramelized bits that formed during the frying of the meat and vegetables. Bring the contents to a boil, then reduce the temperature so that the liquid barely simmers. Cover the pot and slowly cook the dish for 1.5 to 2 hours, or until the meat is completely tender and falls off the bone. Stir the dish well several times during cooking and add more liquid if needed (water, stock, wine).

  4. Serve the braised beef ribs on plates along with the sauce in which they were cooked. Offer the dish with any vegetable puree, gnocchi, or polenta.

Nutrition Information (Per 100g)

  • Calories: 122.32 kcal
  • Fat: 4.52 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 11.3 g
    • Sugars: 1.13 g
  • Protein: 1.41 g
  • Fiber: 1.84 g

Advice

The ribs must be cut in half to make them shorter.