Beef ribs in the oven: recipes for cooking with vegetables and potatoes

Important points: about preparing products, choosing spices

Beef is a type of meat that requires special attention when cooking. It is very important to take into account that it can easily be overdried, as a result of which the dish will be tough and the taste will not be what is required. To prevent this, be sure to marinate the meat.

The best marinades for beef ribs are sauces based on wine, pomegranate or lemon juice, table vinegar, and kefir. Soy sauce has gained no less popularity recently. Thus, the main property of the marinade is acid, which makes the meat soft and tender.

As for the duration of marinating, this process usually takes from 2 to 12 hours. If you use veal, then it is enough to keep the meat in the marinade for 2-4 hours.

It is better to take white, crumbly potatoes, since this variety is best cooked in the sleeve. If the tubers are young and small in size, you don’t have to peel them.

And finally, spices: pepper, paprika, turmeric, cumin, marjoram - these are the types that are best suited for our dish. If you are in doubt about the choice and quantity, you can purchase ready-made seasoning “for ribs.” On the packaging, the manufacturer usually indicates the required amount of mixture for a certain weight of meat.

Bake beef ribs with potatoes in the oven in a sleeve - recipe with photo

This cooking method is quite simple, but at the same time the dish turns out to be very juicy, nutritious and aromatic. To ensure that the meat is tender, we will use red wine.

Ribs – 1 kg;
Potatoes – 8-10 tubers;
Carrots – 1 pc.;
Onion – 1 head;
Dry red wine – 100 ml;
Olive oil;
A mixture of ground peppers, cumin, salt.

The ribs must be cleaned of films, divided into portions with a sharp large knife, then washed thoroughly under cold water and dried slightly with paper towels.

Rub the meat with salt and seasonings and leave to marinate for several hours. Heat 2-3 tbsp in a frying pan. spoons of olive oil, fry the ribs on all sides until golden brown. Turn off the heat, set the frying pan with the remaining oil aside, we will need it later.

Peel the washed potatoes, cut into large cubes or slices. Onions can be either chopped or chopped into rings (half rings).

It is best to cut the carrots into circles (if you grate them, they will get lost in the total mass of ingredients).

Place vegetables, a little salt and spices in a special baking bag, shake the bag to mix everything. After this, insert the ribs and shake everything again.

Place the frying pan in which the meat was fried on the fire again, pour in red wine, and heat. After this, pour the mixture into the bag with meat and potatoes, shake.

Place the sleeve with the contents on a baking sheet, bake the dish in the oven at a temperature of 180-190 degrees for 1 hour.

10-15 minutes before the end of cooking, make a couple of small cuts in the bag so that the potatoes brown a little.

This is how beautiful the end result is! When serving, it would be a good idea to decorate the dish with chopped fresh herbs, as well as add some sweet and sour sauce. Bon appetit!

Recipe for baked beef ribs with potatoes in the oven in foil

This recipe is a little similar to the first cooking option in the sleeve, but here we also added some fresh champignons, and also used a simple marinade based on spices and soy sauce. Required ingredients:

Ribs – 700 g;
Potatoes – 700 g;
1 small onion;
Fresh champignons – 200 g;
Thyme – 3 sprigs;
Vegetable oil – 2-3 tbsp. spoons;
Spices “for ribs”;
Salt to taste.

Cut the ribs into portions by bone, then cut off the membranes and excess fat. Then the meat must be marinated in a mixture of their seasoning and salt for 2-3 hours.

In a frying pan, fry the ribs in vegetable oil until lightly browned.

Peel the potatoes, cut into large slices, salt and place on the bottom of a baking dish, salt and sprinkle with spices.

Chop the onion into half rings and distribute evenly over the potatoes.

Remove the thin skin from the mushroom caps using a knife, rinse with cold water, and cut into slices. Champignons are the next layer after onions.

Place the fried ribs and thyme sprigs on top of the mushrooms. Cover the form with the contents with foil and place in an oven heated to 180°C. Cooking time is 1.5 hours.

Potatoes with beef ribs baked in the oven in this way turn out aromatic, crumbly and very nutritious. It is very convenient that this dish does not require any side dish, and its undoubted advantage is its average cost.

Beef and potatoes are the perfect combination; dishes prepared with these ingredients invariably turn out very tasty, which is why they are very popular. Below is a video with another method of preparing ribs with potatoes in mustard sauce.

Cooking recipes

To prepare delicious, flavorful beef ribs, you will need to prepare the following ingredients:

Dijon mustard;
a small amount of liquid smoke;
any spices to taste;
Favorite BBQ sauce.

The basic tools you need are a baking sheet and aluminum foil. At the first stage, prepare a baking sheet. It will need to be lubricated with olive or any other vegetable oil. At this time, the oven should already be turned on, so that by the time the ribs are ready, they can be placed inside to roast. Preheat the oven to 170 degrees.

The meat will first need to be coated with a special compound. Mix mustard and liquid smoke, take a brush and brush the ribs on both sides. Place the product with the meaty side up and place in the oven. Fry quickly until the edge of the meat bursts. To avoid drying out the ribs, you can place a container of water inside.

Bake the product for 3 hours, the meat should come away from the bone. Half an hour before full readiness, coat the surface of the ribs with sauce, cover with foil and simmer for another eleven minutes. Before serving, the meat should rest and be sprinkled with herbs. This dish is perfectly stored in a container in the refrigerator and will delight you with its taste for another four days.

When cooked correctly, beef ribs melt in your mouth and are tender and tasty. You can cook them in the oven with BBQ sauce when you don't have access to an outdoor grill. Ribs are a good source of niacin, riboflavin, and vitamins B-12 and B-6.

To prepare the following recipe you need:

beef short ribs, cut parallel into pieces;
paper napkins;
celery;
coarse black pepper;
minced garlic;
chili, can be in powder or cut fresh seedless pepper;
1 onion, thinly sliced into half rings;
2 cups barbecue sauce;
a glass of beef broth.

First you need to preheat the oven to 200 degrees. Rinse the beef under a tap running cool water. The meat must be completely dry before cooking. At the second stage, mix:

salt;
chopped celery;
pepper;
ground garlic;
Chile.

Rub the resulting mixture well over the beef on one side and the other. Place the ribs in a large baking dish and place inside the oven. Fry for 15 minutes until a brown crust appears, remove and reduce the temperature inside the oven to 150 degrees. Drain excess fat from pan and add onion, barbecue sauce and broth. Mix everything well, cover the pan tightly with aluminum foil and return to the oven.

It takes two to three hours to bake the meat, you can try it with a fork, when it becomes tender and comes off the bone, it means you can remove it. Serve immediately while the beef is still smoking. Corn cobs or beans can be used as a nice addition.

You can create an amazing dish for the holiday table from other ingredients; it will require:

beef ribs;
garlic salt;
finely ground allspice;
flour;
vegetable oil;
butter;
1 head of onion, chopped;
garlic, a couple of cloves;
a glass of broth.

First you need to salt and pepper the ribs, then sprinkle with flour. Vegetable oil needs to be heated in a saucepan or frying pan, and the ribs are fried in it for 5 minutes on each side. Remove from the pan and set aside. Add onion and garlic, fry until golden brown. At this time, you must already turn on the oven. Place the beef and butter into the container, add the roast and pour in the broth. You can add a couple of tablespoons of lemon juice and bay leaf for flavor. Cover the container with foil or a lid and simmer in the oven for 2 hours.

There is another, no less simple and wonderful recipe for how to make tender and tasty beef ribs. Ingredients you will need:

3 kilograms of meaty beef ribs;
2-4 tablespoons of olive oil;
garlic powder;
onion powder;
Cajun seasoning;
Brown sugar;
chili powder;
paprika;
oregano;
Favorite BBQ sauce.

All spices are added one tablespoon at a time. First, the ribs must be rinsed under running water and dried. They are then lightly coated with olive oil. Mix the seasoning in a separate container and apply generously to the front and back of the beef. Rub in the spices, adding more olive oil to help distribute them better over the surface.

The meat is marinated in this form for 2 hours. Before cooking, preheat the oven to 180 degrees. Place the ribs on a foil baking sheet in one layer. Another piece of foil is placed on top. Be sure to seal the edges so that moisture does not seep through. Bake for 3 hours. Do not check during cooking.

Excess fat can then be drained off; before serving, barbecue sauce and fresh, finely chopped herbs are applied to the meat.

To diversify your menu, you can use the following step-by-step option on how to cook amazingly tender baked ribs in the oven. The ingredients you will need:

salt and black pepper;
vegetable oil in the amount of three tablespoons;
onion, chopped, two large heads;
several sprigs of fresh thyme;
chopped garlic;
several carrots, cut into strips;
tomato paste;
soy sauce;
fresh parsley.

Preheat the oven to 180 degrees, generously cover the ribs with a mixture of salt and allspice. Vegetable oil is poured into a separate metal dish and the beef is quickly fried in three minutes. Place it in a pan in which the beef will stand in the oven, pour out some of the fat. In the same pan, fry the onion and fresh thyme. Stir occasionally until a golden crust appears. Add chopped garlic, fry for another minute, add carrots, tomatoes and soy sauce. Simmer for two minutes and pour the mixture over the ribs. Place the container in a preheated oven for 2.5 hours. Before serving, garnish with fresh parsley.

The following dish is suitable for a holiday table. Spices, meat and sweet dried fruits create an original flavor combination. The following ingredients will be required:

ribs - half a kilogram;
two hundred grams of prunes;
coarsely ground allspice;
dark soy sauce;
one spoon of mustard;
spoon of honey.

The meat is marinated in a mixture of soy sauce, honey and mustard. Cover it on both sides and leave it in the refrigerator for an hour. After a while, place in a bowl, add chopped prunes, seasoning and place in an oven preheated to 180 C, cover with foil.

You can make ribs with potatoes in a pot, then you will need pre-prepared beef broth. The meat is rubbed with spices and salt, fried in oil for five minutes on each side and placed in a clay pot. The oven is heated to 200 degrees. Add potatoes to the meat, pour broth over everything, add bay leaves, coarsely chopped carrots and onions. Cover with a lid, simmer for 10 minutes, then reduce the temperature to 150 C and simmer for two hours. Only after complete readiness add chopped fresh herbs, cover again with a lid and wait three minutes. Can be served.

If you don’t have spices on hand, then the easiest way to marinate beef is to do it with adjika.

Before you start preparing this wonderful dish, you will need to approach the issue of purchasing tenderloin with great responsibility. The described piece is cut from the upper part of the chest. Thirteen pieces on each side. Sometimes butchers trim them close to the bone. These cuts have more meat. The lumbar ribs are meatier, although less flavorful.

Before sale, the product is cut into pieces of various lengths.

On a production scale, the product is packaged 13 seeds in a vacuum bag. Ribs that require more cutting time tend to be less expensive. Single, located closer to the head? the most expensive. Short ribs are cut from the flank and brisket area. They have a lot more meat, but it takes longer to prepare such a dish. To make the product tender, you will need to simmer it for a long time.

If the product is purchased in packaging, then you should pay attention to the color of the meat, which should not be gray or too red, since then the ribs belong to an old animal. Each bone should contain a decent portion of meat, no extra layer of fat. If you purchase meat from a butcher, it is worth asking where the goods came from. Grass-fed cows are cheaper than those raised according to standards, but their meat is safer because it is free of hormones and antibiotics.

For a video recipe for cooking ribs in the oven, see below.

Do you want to cook delicious beef ribs? Then this recipe is for you.

Beef ribs baked in the oven in a sleeve will conquer many with their taste and aroma. They turn out juicy and very appetizing, and anyone can make them, because the recipe is quite simple. The main thing is to stock up on the necessary ingredients and don’t forget to buy a baking sleeve. After all, it is thanks to him that we can prepare such a delicious dish.

To cook beef ribs in the oven in a sleeve, prepare the ingredients according to the list for the recipe.

Rinse the ribs thoroughly under running water and dry with paper towels. Then use a sharp knife to clean them, removing excess fat and film. Choose a suitable container for marinating and place the meat there. Based on your taste, add salt, ground black pepper and beef seasoning. Then pour in soy sauce and a little honey. Mix thoroughly.

Add the garlic slices and rosemary to the bowl. Cover with cling film and refrigerate for a couple of hours, or if you’re not in a hurry, leave it overnight.

Then transfer the ribs along with the garlic and aromatic herbs into a baking bag.

Tie tightly on both sides, leaving some space inside (as in the photo).

Bake beef ribs in the oven in a sleeve at 180 degrees for about 60-90 minutes. The baking time depends on the age of the animal and the toughness of the meat. Carefully transfer the finished dish to a plate and serve hot.

Fresh vegetables, rice or potatoes are perfect as a side dish. And also don’t forget about greens and tomato sauce.

Bon appetit!

Beef is the meat of cattle. In our country, beef means the meat of cows or bulls. However, this type can also include the meat of buffalo, yak, and bison.

The wonderful taste properties of beef ribs are due to their special structure: between the meat and the bones of the ribs there is a special layer - connective tissue, which is rich in natural proteins - collagen and elastin.

When ribs are cooked, the cooking process converts collagen into animal gluten. Which dissolves very well in water and that is why beef ribs produce a rich, nutritious and thick broth.

The second course “in a hurry” - beef on ribs with potatoes

At first glance, this is a complicated dish—beef ribs in the oven with potatoes are very easy to prepare. It is enough to make the right marinade, and it will come out guaranteed juicy.

Ingredients:

beef ribs - 700-800 g;
potatoes - 1 kg;
onion - 1 head;
carrots - 1 piece;
sunflower (or other vegetable) oil - 3 tablespoons. spoons;
turmeric powder - 0.5 teaspoon. spoons;
garlic - 3 cloves;
ground paprika - 1/2 tsp. spoons;
salt;
different peppers;
boiling water (or meat broth) - 2 cups.

Preparation:

Cut the washed ribs into small portions so that there is meat left on each of them.
Rub them with dry spices, salt and pepper.
Place the beef in a deep container and leave at room temperature for an hour.
Peel the potato tubers. Wash and cut them into not too small slices. Sprinkle with paprika and turmeric. Add some salt. Stir.
Clean the onion. Chop it into half rings.
Cut the peeled carrots into cubes or halves.
Grease the inner surface of the refractory mold with vegetable oil.
Place the ribs on the bottom in one tier.
Cover them with a layer of chopped onion.
Place carrots on top of the onions.
Cover it with potatoes.
Peel the garlic. Chop finely. Sprinkle over potato wedges.
Pour boiling water over the dish. Cover the top of the pan with a sheet of foil.
Place it in a heated oven. Cook at 180 for about an hour and a half.
When the meat is tender, remove the potatoes from the oven.
Sprinkle with fresh garden herbs and serve hot.

Delicious beef ribs stewed with vegetables

The restaurant never serves ribs alone; it is always complemented with a ton of vegetables. Use whatever you have in your supplies, there are no restrictions here. Or take this recipe as a sample.

Required:

Veal (beef) on ribs – 600 gr.
White semi-dry wine – glass.
Green beans – 200 gr.
Broccoli – 200 gr.
Potatoes - 6-7 tubers.
Carrot.
Parsley, dill.
Salt, ready-made seasonings for beef (rosemary, thyme).

Cooking technology:

Divide the ribs into portions, rinse and dry.
Add seasonings, add salt, stir so that the spices are distributed throughout the meat. Pour in the wine, cover and refrigerate for 3-4 hours.
After the specified time has passed, drain off the excess marinade and lightly squeeze the pieces with your hands.
While the meat is marinating, peel the vegetables. Cut the root vegetables into cubes, divide the broccoli into small florets, comparable to cutting potatoes.
Take a heatproof pan. Make some of the vegetables into a pillow for the meat and place the ribs on top. Cover them with the remaining vegetables.
Hide the ingredients under foil and place in the oven. Cook at 180-200 o C, turning on the timer for 1 hour. Then check the readiness of the meat. If it is not yet soft, add more baking time.

Closed and forgot - ribs stewed in the oven

This dish can be prepared on the stove, but beef ribs braised in the oven have a more pronounced taste, and the meat itself is tender while retaining its shape.

Ingredients:

beef ribs - kilogram;
carrots - 1 piece;
round onion - 200 g;
peppercorns - 1 teaspoon. spoon;
salt;
garlic - 2 medium-sized cloves;
vegetable oil - 50 ml.

Preparation:

Wash the ribs and cut them into pieces, cutting the flesh between adjacent ribs.
Thinly slice the peeled onion.
Chop the carrots into rings.
Pour oil into the bottom of the frying pan and fry the meat in it until golden brown.
Add onion and carrot pieces. Add salt and a few black peppercorns. Keep in the pan for 3-4 minutes.
Peel the garlic cloves from the tough skin. Cut each into two halves. Add to meat. Mix everything.
Fry over medium heat until the onion becomes translucent.
Transfer the ribs, along with the onions and carrots, into an ovenproof dish.
Add hot water until it half covers the beef pieces.
Cover the dish with a lid or cover the top of the pan with foil.
Preheat the oven to 170.
Place the form with the ribs in it. Cook for 2 to 2.5 hours.
The dish is considered ready when the flesh easily separates from the bones.

Advice! After an hour and a half, carefully peel back the edge of the foil and check to see if all the liquid has evaporated. If so, add a little more water.

How to cook juicy and tender beef ribs

I think you already understand that in order for the beef to become tender and juicy, it needs to be simmered in the oven for a long time. And nothing can be changed here. But you can play with spices. The following recipe proves this.

Ribs – 800 gr.
Champignons – 400 gr.
Bulb.
Red wine – 300 ml.
Garlic – 4 cloves.
Flour - a tablespoon.
Thyme - a couple of sprigs.
Broth (boiling water) – ½ cup.
Pepper, salt, sunflower oil.

How to bake:

If the ribs are too meaty, I advise you to make several cuts, then they will marinate better. Rinse the meat, dry with napkins.
Mix flour, pepper, salt in a bowl. Heat the oil in a frying pan and roll the pieces in the flour mixture. Fry over high heat until beautifully browned.
Transfer the blanks into the mold. At this stage, it is better to cover the ribs in any way.
Cut the onion into half rings, chop the garlic cloves. Place them in the pan in which the meat was fried. Fry them over high heat for just a couple of minutes.
Add sliced mushrooms and continue cooking until all the liquid has evaporated (approximately 10 minutes).
Pour in the wine and broth and let the sauce boil. Boil until the smell of alcohol evaporates. Season with salt and pepper.
Pour the sauce over the fried ribs, add the thyme, and stir the contents.
Place in the oven. For the first hour, bake the ribs at 180°C (under a lid or foil).
Then reduce the heat to 150 o C, cook at low simmer for another 2 hours.
Remove the thyme sprigs, turn off the oven, let stand for 10 minutes. The dish is ready.

Ribs in spicy sauce

The meat will retain all its juiciness and will never dry out or burn if you cook beef ribs in the oven in foil. This method has another advantage - the oven and baking sheet will remain completely clean after cooking.

Ingredients:

ribs - one kilogram;
vegetable oil - 2 tablespoons. spoons;
ready-made mixture of Provencal herbs - 2 tables. spoons;
garlic - 3 cloves;
pepper;
salt.

Preparation:

Rub washed and dried ribs with a mixture of salt and pepper.
Pour oil into a small bowl.
Add spices to it.
Chop the peeled garlic cloves or pass through a press. Add the resulting mass to the butter. Mix everything.
Treat salted ribs with oil marinade.
Pack them in foil folded in three layers. Place in the refrigerator for a couple of hours (or longer).
When they are soaked, preheat the oven. Cook your culinary product at 200 for two hours.
Open the foil. Pour the resulting juice over the ribs and brown in the oven for another quarter of an hour.

To cook beef ribs in the oven, you can come up with your own recipe, but the main thing is to first soak the meat in the marinade. The longer it marinates, the tastier it will become.

Peerless ribs in honey mustard sauce

The taste of this dish depends on the quality of the meat - it must be obtained from the carcass of a young animal. And so that the beef is not tough, it is better to bake beef ribs in the oven in a sleeve.

Ingredients:

beef ribs - 1 kg;
honey - 2 table. spoons;
soy sauce - 2-3 table. spoons;
mustard - 2 table. spoons;
lemon - half a citrus;
garlic - 3-4 cloves;
chili sauce - 1 teaspoon. spoon;
aromatic herbs.

Preparation:

Wash the ribs.
Dry with a paper towel.
Make the marinade. Pour honey into a deep bowl.
Add mustard to it. Pour the soy sauce and chili into the bowl with the marinade. Mix everything well.
Cut the lemon into two halves. Squeeze the juice from one part of the citrus and add it to the marinade.
Grate the lemon zest and add to the rest of the ingredients.
Peel the garlic. Squeeze it out through a press. Pour into mustard-honey mixture.
Take dried aromatic herbs and add them to the sauce.
Pour the prepared mixture over the ribs. Leave them to marinate for at least two hours in a cool place. Stir occasionally with a spoon.
Turn on the oven at mode 200.
Place the meat in the cooking sleeve. Tie the ends on both sides and place on a baking sheet.
Place the baking sheet in the preheated oven. Bake the thighs for exactly one hour. Then reduce the heat to 160. Cook the ribs for another 30 minutes.

Beef ribs with potatoes

Beef ribs with potatoes - simple, satisfying and tasty. An everyday lunch dish for the family. This type of food is especially preferred by men who work a lot physically - it is nourishing, so it gives a lot of strength and satisfies hunger well.

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Stewed potatoes with pork ribs step by step recipe with photos

Today we will stew pork ribs - with carrots, onions and potatoes. This dish is serious, extremely high in energy and calories, so it was prepared in the old days, as a rule, for people who had worked hard, were tired and hungry.

And now with this dish you can feed your family a satisfying and tasty meal, and it doesn’t even matter if it’s breakfast, lunch or dinner. The stewed potatoes turn out very juicy and tender, and the ribs give it aromas and a unique meaty taste.

So experiment!!! Enjoy your cooking everyone, I hope this dish will bring you not only a unique taste, but also pleasure from cooking.

Cooking steps:

1) Place the pork ribs in a frying pan with preheated sunflower oil. Fry the pork ribs until lightly browned, making sure to brown each side, including the sides. When frying, lightly pepper the pieces with black pepper and salt.

2) Fry until golden brown.

3) Cut the onion into small pieces.

4) Grate the carrots on a coarse grater.

5) Add green onions and half a glass of water to the browned meat.

6) A minute after adding the onion, add carrots to the meat.

7) Simmer carrots and onions for 10-15 minutes.

Cut the potatoes into pieces (any shape and size will do).

9) Place the potatoes on top of the pork ribs, salt and pepper to taste, add 200 ml. water.

10) Cover the resulting mass with a lid.

11) Simmer over medium heat until fully cooked, stirring occasionally. The dish is ready! Enjoy cooking!!!

Ingredients:

– 600-700 gr. potatoes; – 500 gr. pork ribs; – 1 medium carrot; – 100 gr. green onions; – sunflower oil; – salt and pepper to taste.

Step-by-step preparation

To prepare the recipe for “Beef ribs with potatoes”, take beef ribs (it is better if it is young meat, for old meat it is determined by the darker color of the flesh, increase the cooking time), potatoes, onions and carrots; for spices I took turmeric and curry - both for color and aroma, as well as salt and a mixture of peppers from the grinder, bay leaf, and herbs for serving.

Rinse the beef ribs well, be sure to dry them with a paper towel and cut into portions; you can leave some pieces with the bone itself, and some without it.

Coarsely chop the peeled and washed onions and carrots.

In heated oil, fry the ribs on both sides until golden brown, turning them over with a wooden spatula. It is more convenient to prepare the dish in a cauldron or saucepan with a thick bottom.

Add the onions and carrots and continue to lightly fry, no need to fry until charcoal. Turn ingredients over with a spatula.

Pour boiling water from the kettle over the ribs with vegetables so that it covers the fried foods. Cook at a low simmer, covered, for 40-45 minutes until the meat is tender.

Peel the potatoes and also cut them into large cubes.

Add potatoes to the cauldron. If you want to get stewed potatoes with ribs with a thick consistency, then add less water; if it’s more liquid, then add more water. This is a matter of taste and habit. Simmer the beef ribs with potatoes until the potatoes are ready, add salt, add spices and bay leaf 10 minutes before the end of cooking.

Chop the dill and parsley, as well as the green onions. Prepare the softer parts and leaves for serving, and add the stems and bleached part of the onion along with the bay leaf.

Serve the beef ribs with potatoes hot, sprinkled with fresh herbs.

Beef ribs with potatoes is a common dish, so it is prepared simply and is a fairly satisfying, full-fledged lunch. It can be prepared to a more or less thick consistency. It is better to take starchy varieties of potatoes; they boil more fully, creating a thick, rich broth.

Stewed potatoes with ribs step-by-step recipes with photos Healthy eating

Stewed potatoes are a taste familiar from childhood, where there was a cozy family atmosphere, where requests for more were heard.

And even if the recipes are not original, but, like eternal values, they do not need updating.

Let's learn how to cook it with ribs. small carrots – 3 pcs.; coarse salt – 2 tsp. (with a slide); greenery. Cooking time: 1 hour 10 minutes. Calorie content per 100 g: 160 kcal.

If necessary, chop the pork ribs first; In a thick-bottomed frying pan, fry the ribs on both sides.

The process will take 4 minutes; Place the meat product in a saucepan and saute the carrots in the same cooking fat until golden.

This will take another 5 minutes; Next, add the onions to the carrots, increase the heat and fry for 3 to 5 minutes; Send the vegetables to the meat, add water and simmer under the lid for no more than 20 minutes; Simmer the ingredients for another 20 minutes, but do not add water; Press the garlic and add it along with chopped herbs before removing the pan from the stove. During cold seasons, the body experiences an acute lack of energy and on such days it is necessary to prepare exclusively hearty meals. For example, stewed vegetables with smoked ribs. However, keep in mind that lamb needs to be cooked longer than pork, and beef even longer. Therefore, use young meat to prepare the dish. potato tubers – 8 pcs.; garlic. Cooking time: 45 minutes.

You will need such an amount that it barely covers the meat product; Season with spices, add pressed garlic; When ready, decorate the dish with chopped herbs.

Continuing the theme of stewing, it is impossible not to share a recipe where you do not need to stand near the stove and monitor the cooking process.

All you have to do is follow the instructions, set the necessary modes and go about your business. salt, spices and pepper to taste; carrots – 2 pcs.; greenery. Cooking time: 1 hour and 10 minutes. Calorie content per 100 g: 142 kcal.

At first you will have to cook with the lid open; Cut the onions, carrots and bell peppers in any convenient way; Stirring constantly, fry the ingredients for about 7 minutes.

Add spices and salt; Next, send the coarsely chopped tubers. Mix the ingredients; Pour in water. Close the lid and wait for the signal notification that the dish is ready; Before serving, decorate with herbs.

Many people speak negatively about the simultaneous consumption of meat and vegetables, but few will refuse a dish prepared according to this classic recipe.

Calorie content per 100 g: 140 kcal.

Cut the tubers into cubes and be sure to wash them to remove excess starch; Chop the onions into thin half rings and the carrots into straw; While the vegetables are being prepared, turn on the oven to preheat to 180C; Rinse the meat.

If necessary, chop and add a little salt; Take a stew pan or use a duck roaster. Place the tubers in the first layer and add a little salt. Distribute onion rings on top, and carrots on top of them.

Sprinkle the vegetables with dried dill and be sure to season with pepper. The last layer will be the ribs, which need to be poured on top with oil; Now that all the products are neatly distributed in the mold, pour in a glass of water; After half an hour, the liquid will evaporate and the tubers will brown slightly; At this stage, cover the lid.

Despite such a long cooking process, the aroma of the finished dish will make you realize that it was worth it! For this type of heat treatment (stewing), it is advisable to use old tubers; they undergo the stewing process faster and have a rich taste; To emphasize the already amazing taste, be sure to complete the cooking process with chopped herbs; To improve the taste of the gravy, you can add an additional spoon of tomato or sour cream at the end; You need to prepare the dish for one time only. But many people believe that on the second day it becomes much tastier; Preparing dishes does not require large financial investments, because all products are available

The only condition: pay attention to the quality of the semi-finished meat product; You can use any ribs, but you should take into account the cooking time of each type. And if you decide to use a frozen product, then it is advisable to defrost it at room temperature; It is best to use a thick-bottomed cauldron for cooking.

In this case, the heat from the fire will be distributed evenly, which means that all products will be ready at the same time. Bon appetit!

How to cook beef ribs in the oven?

What beef in general is sorely lacking, especially in those parts of it that are on the ribs, is juiciness. That is why it is recommended to work with this part exclusively through marinating or baking in thick fatty sauces. Simply placing ribs in foil with potatoes or vegetables will not work. Due to dryness, it is also not worth starting to bake them on a baking sheet or wire rack - it is better to first keep them in a closed container and place them on the wire rack in the last minutes so that they brown.

It is very important to monitor the freshness of beef ribs, as well as check the age of the animal. The younger it is, the more tender the meat will be. Ideally, use ribs from one-year-old veal.

How long beef ribs will be cooked in the oven depends on the specific recipe, as well as on the characteristics of the main appliance. Mostly housewives bake meat at 160-170 degrees at a medium level. If the extra ventilation is on, the ribs will be ready in 1.5 hours. Their size and additional products also play a role. Often you have to bake meat for up to 2.5 hours. In order to reduce the baking time, you can pre-boil the beef ribs. In addition, you will receive a portion of good rich broth, which is convenient to use for other dishes.

The general preparation of beef ribs for work is classic: first they need to be thoroughly washed under running water, then the tendons and film, if any, are removed. Afterwards they can be cut along the bone into portions or left as a whole large piece. The last stage is changing the taste of the meat - marinade and various spices are used here. For marinating, experts advise using:

dry wine;
soy sauce;
honey;
citrus, pomegranate and sour berry juices;
mustard.

Spices for beef ribs can be anything. Traditionally, they are rubbed with ground pepper, but you can also use ginger, ground garlic, and turmeric. If you are making a sweet and sour marinade, even cinnamon will do. As for the products with which you can stew or bake meat, onions and carrots are almost always present; potatoes, any vegetables, and mushrooms can be added. For a more satisfying dish, bake beef ribs in a pot, pouring a little water into it - you will get a hot dish with a nutritious gravy-broth.

How many calories are in beef ribs?

The calorie content of beef ribs is approximately 230 kcal in 100 grams.

Useful properties of beef ribs

Among the beneficial properties, it is necessary to highlight the inclusion of all B vitamins in the composition of this type of meat:

thiamine;
riboflavin;
niacin (vitamin PP);
pyridoxine (one hundred grams contains 20% of the daily value of an adult);
B12 – cyanocobalamin – 87% daily value

This product contains a lot of micro and macroelements necessary for the functioning of the human body: iron, zinc, iodine, copper, potassium and calcium.
Also phosphorus, chlorine, fluorine, chromium, copper and many others. Therefore, dishes prepared from beef in general, and especially from ribs, have a beneficial effect on the musculoskeletal system, the digestive system and the central nervous system. With regular consumption of such dishes, metabolism significantly improves and the process of natural cell renewal in the body is accelerated. Despite all the beneficial qualities and properties of beef ribs, you should not overuse dishes that contain them - this can increase the amount of cholesterol. The main reason why you should not get carried away with such food is the high calorie content. Also, this type of meat is not recommended for use in dietary nutrition.

How to choose a beef rib

The meat should be well bled. If it is done poorly the meat will have a dark color. Pay special attention to this, because when cooking a low-quality product, there will be a cloudy broth that will give a sediment in the form of brown flakes. Such meat is subject to microbiological spoilage much faster - after all, excess blood is a fertile environment for the proliferation of bacteria.

If the meat has been frozen more than once, it will have a darkened surface and the color of the fatty and connective tissue will change. When pressing on the surface of re-frozen meat with a finger or a warm knife, the color practically does not change, but on fresh meat, the place where the pressure is applied becomes bright red.

You also need to pay attention to the absence of mucus, unpleasant odor and signs of weathering - all these are signs of stale, spoiled meat.

What to cook with beef ribs

There are many recipes for cooking beef ribs. They are boiled in soups, grilled and grilled, marinated, smoked, fried, stewed in wine. You need to pay attention to wine marinades and the use of spices and herbs in preparing ribs. And then the prepared food will not only be healthy, but also tasty.

Braised beef ribs

A savory dish is made from beef ribs stewed with rosemary and wine. To prepare it, you will need the following products: - 2 kg of ribs; - 1 tbsp. dry rosemary; - 0.5 tomatoes; - 2 tbsp. olive oil; - 1 tbsp. mustard seeds; - 4 small onions; - 4 cloves of garlic; - pepper to taste; - salt to taste.

Wash the ribs under cold water and dry with paper towels, cut them into portions, rub with salt and ground pepper. Pour olive oil into a heavy-bottomed saucepan and heat it over medium heat. Fry the ribs on it until golden brown and transfer to a separate plate.

Pour wine into a pan with oil and bring it to a boil, then put the fried meat in it and cover the pan with a lid. Simmer the ribs over low heat for an hour.

While the beef is cooking, peel and cut the onion into thin rings and pass the garlic through a press. Pour boiling water over the tomatoes, peel them and cut them into small cubes. Add onion, garlic, tomato, rosemary, mustard seeds to the pan with ribs and simmer for another half hour. The finished dish can be served with boiled rice, mashed potatoes, and vegetable salad.

Beef ribs with potatoes in the oven

The ribs will be aromatic and juicy if you bake them in the oven. To do this, you need to take the following components: - 1.5 kg of ribs; - 5 large potatoes; - 1 large onion; - 3 cloves of garlic; - 2 carrots; - 3 tbsp. olive oil; - 3 tbsp. soy sauce; - 2 tsp. lemon juice; - salt to taste; - ground pepper to taste; - 2 bay leaves.

Wash the beef ribs thoroughly, remove the membranes from them and divide into pieces. Place the processed beef in a deep bowl and pour over soy sauce, lemon juice and olive oil, pepper and salt to taste. Leave the meat to marinate for 3 hours.

Wash and peel the vegetables, then cut the potatoes into large pieces, chop the garlic, cut the onion into half rings and the carrots into strips. Place vegetables in a baking sleeve, place meat on them, add bay leaves. Then seal the sleeve and poke a couple of holes in it with a fork. Transfer it to a baking sheet and place it in an oven preheated to 180°C. After an hour, remove the baking sheet and open the sleeve; in this form, place the dish in the oven for another 20 minutes. Serve ribs baked with potatoes with sour cream, garnished with fresh herbs.

Beef ribs in foil

Ribs baked in foil turn out especially tasty and juicy. To prepare the dish, you will need: - 0.5 kg of ribs; - ground pepper to taste; - dry thyme; - salt to taste; - 1 tbsp. vegetable oil.

Chop the ribs into equal pieces and rub them with salt and spices. Place them in a cup and leave to marinate for 1 hour. Then transfer the ribs to foil, add vegetable oil and seal. Place the envelope with meat on a baking sheet, pour ¾ tbsp into it. water and place in the oven for 1 hour. Serve the finished dish with herbs or vegetable salad.

Just the memory of beef ribs cooked in the oven makes your mouth water. Juicy, tender, soft, melting in your mouth, smelling breathtakingly throughout the entire apartment. It's all about them! Today you will learn how to deliciously bake meat ribs so that they can compete with restaurant dishes. And the secret is in the right meat and seasonings.

For cooking, take ribs with a good supply of meat, from a young animal. And pay special attention to the beef marinade. It is the sauce that makes the meal unforgettable. What can I add? Take red or white wine, various types of vinegar, soy sauce, pomegranate juice, honey, lemon juice, and even kefir. Combine a variety of spices in the marinade - turmeric, several types of pepper, coriander, oregano, thyme and others in your arsenal. All of them go harmoniously with beef.

The softness and taste of the dish depends on the time the beef is marinated. Ideally, you need to spend 8-12 hours on this process. If time is running out, make several deep cuts on the meat, then the time can be reduced to 1-2 hours.

Spicy beef ribs: recipe in the oven with potatoes

The most popular dish based on this meat is a combination of beef and potatoes with tomato dressing. To prepare it, you can use ready-made pasta or fresh tomatoes, from which the skin is removed and the pulp is crushed in a blender. If you work according to the latter scheme, you will need to increase the amount of spices. You can use any wine for marinating beef ribs, as long as it is dry.

Ingredients:

beef ribs – 1 kg;
potatoes – 800 g;
onion;
wine – 250 ml;
tomato paste – 150 g;
flour - 1 table. spoon;
salt;
ground oregano – 1/2 teaspoon. spoons;
olive oil – 2 tablespoons. spoons.

How to bake beef ribs in foil with tomato sauce

Beef ribs take a very long time to stew, so they are almost always covered with foil or hidden in a sleeve. Keep a wonderful baking recipe with tomato sauce and lots of seasonings. I consider it one of the most successful options.

Ribs – 1.5 kg.
Tomato sauce – 60 ml.
Olive oil – 50 ml.
Dried onions (or fresh) – 15 gr.
Liquid smoke – 40 ml.
Garlic – 20 gr.
Sugar – 20 gr.
Red pepper, hot – 5 gr.
Paprika, oregano, curry – 10-15 g each.
Salt – 10 gr.

How to cook:

Rinse and dry the ribs. Coat with liquid smoke and olive oil.
In a separate bowl, combine all the seasonings listed in the recipe, except for the tomato sauce. Dredge the ribs in this mixture. Cover with film and marinate for 1-2 hours in the cold.
Place a sheet of foil on a baking sheet, leaving a long tail. Lay out the meat, cover with the tail of foil and secure it.
Cook for the first couple of hours at 150-160 o C, placing the baking sheet on the middle level of the oven.
Then unfold the foil and check their readiness. Then act according to the situation. If the ribs are almost ready, coat them with tomato sauce and place in the oven for 10-15 minutes. But, if the meat has not yet reached the desired softness, first wait until it does, and then coat it with the sauce.

Beef ribs in the oven with potatoes - marinade and sleeve will work a miracle

Hello everybody! Anyone who was looking for a simple recipe for cooking beef ribs in the oven went to the blog at this address. I want to assure you that in order to come up with a dish from this part of the beef carcass that is tastier than mine, you need to try very hard.

What's so special about it? That's right, nothing! Everything is surprisingly simple and tasty. Beef ribs are baked in the oven along with potatoes. You can also use foil for this, but I prefer to cook them in a sleeve. The ribs and potatoes in it turn out more flavorful and juicier. In short, much tastier.

Looking at the step-by-step recipe, you have probably already noticed that first a special marinade is prepared for beef ribs, in which they are aged for some time. You'll find out exactly how much later.

Potatoes are also seasoned with spices separately from meat bones. It is precisely thanks to these simple actions that the treat acquires its unique personality. There is no longer any point in tormenting you by telling you about all the delicious delights of the dish. I’ll start cooking, you’ll see everything in the photo.

Ribs in citrus marinade

It is worth noting that the process of preparing these ribs is very long; in addition to marinating and baking, the meat is also boiled until completely cooked. Over the course of a day, the meat acquires a pleasant citrus aroma, as well as other products that will be used in this recipe.

Cooking ingredients

beef ribs - 2 kg (it is recommended to use meat from a not very old animal, otherwise you will have to cook them for a very long time until they are soft);
oranges 2 pcs.;
soy sauce – 150 ml;
ginger root – 15 g (you can use ground ginger, in which case you will need a much smaller amount);
Red pepper;
bay leaf, rosemary, various types of peppercorns;
several tangerines;
one lemon.

Once all these ingredients have been collected, you can proceed directly to preparing the dish.

How to cook

The first step is to make a marinade for beef ribs in the oven. To do this, take a large saucepan, pour 2 liters of water into it, and put it on the fire. Add a fairly large amount of salt, bay leaf and all other spices to it; you can also use other seasonings, they will only improve the taste of the dish. Boil this mixture a little.
While the marinade is being prepared, the ribs should be thoroughly cleaned of veins and films. After this, rinse them under running water. There is no point in cutting into small pieces now; this can be done later, when they have boiled a little. Now you just need to give them the shape that will fit into the pan. Place the meat in a deep container.
Peel the tangerines, squeeze out a small amount of juice, and place on the ribs. Carefully remove the zest from the orange. It is best to carry out this procedure using a special zest knife, but if one is missing, then an ordinary vegetable peeler will come to the rescue. With its help, you can easily remove the desired layer. The zest should also be placed on the ribs. Remove the white skin from the oranges and squeeze the juice onto the meat; you also need to squeeze out the juice of 1 lemon, put its zest on the ribs.
Pour 150 ml of soy sauce into the container where the meat is located, add pieces of ginger root (or sprinkle generously with ground), and season with pepper. When the marinade boils in the pan, after a few minutes, you need to turn off the heat and wait for the liquid to cool to room temperature. Pour the marinade into the meat, cover and leave it in a cool place for 1 day.
When the time for marinating the beef ribs has passed, transfer the entire contents (along with the liquid) into a saucepan and put on fire. Once the marinade boils, reduce the heat to medium and cook the meat until it is tender. Then you need to pull it out and put it on a baking sheet.
Brush the boiled ribs with vegetable oil; if desired, you can also add a little mustard. Place them in the oven, which has been preheated to 200 degrees. Bake at this temperature for 20 minutes until slightly crispy and golden brown.
Cut the finished ribs into portioned pieces and you are ready to serve. They are best consumed together with sauerkraut, cucumbers or tomatoes. You can also use boiled, fried or baked potatoes as a side dish.

We turn meat ribs into an exquisite delicacy

500 gr. beef ribs;
1 kg. potatoes;
one onion;
5-7 cloves of garlic;
1 tbsp. l. dry mustard;
a third of a glass of soy sauce;
2 tbsp. spoons of paprika;
2 tsp. turmeric;
vegetable oil;
lettuce leaves;
sleeve for baking.

I forgot to warn you that potatoes with veal taste best. Although I think you already know this well. It is not as tough and cooks faster.

Beef ribs in a slow cooker with prunes

Beef ribs in the oven always turn out tasty and soft. But you can achieve the same result with the help of another “kitchen helper” - a multicooker.

What ingredients will you need?

For the dish you need to take:

pork ribs – 700-750 g;
onion – 1 head;
water – 1.5 tbsp.;
prunes (already pitted) – 20-23 pcs.;
sour cream - ¼ tbsp.;
tomato paste (natural) – 1 tbsp. l.;
lemon – ¼ piece;
salt, spices, oil.

You can use sour cream of any fat content. The higher this indicator is, the more tender, but also higher in calories, the gravy in the dish will be.

Step-by-step cooking process

The cooking process includes several stages:

All washed and dried ribs need to be chopped into portions and placed in a large bowl. Then add salt, selected spices and juice squeezed from a quarter of citrus.
After stirring, leave the ribs to marinate for about half an hour.
At the next stage, the prepared meat can be placed in an oiled multicooker bowl and cooked in frying mode on all sides until an appetizing crust appears (until done - not necessary).
Next, add onions to the ribs. It should first be cleaned and cut into large half rings. You can increase the amount of onion according to your taste.
Together, beef and vegetable pieces need to be fried for 7-8 minutes. After this, the amount of water stated in the recipe is poured into the container. If necessary, add salt to the mixture and leave to cook under the lid in the baking mode for another half hour.
Next, add all the pitted prunes to the prepared beef. Dried fruits can be either cut or left whole. All products are topped with a sauce made from salted sour cream and tomato paste.

Until the dish is fully cooked, you need to simmer in the same mode for another half hour. If necessary, you can also leave it to “finish” in the heating program.

Rules for serving dishes, decoration

You can serve the finished ribs with any side dish. It’s especially tasty to place them on a “cushion” of tender mashed potatoes, and pour the sauce remaining in the multicooker bowl on top. To taste the gravy, you should serve it with assorted fresh bread.

How to marinate for baking

I add dry mustard to beef ribs.
I pour soy sauce on them.
I sprinkle the seeds with sweet paprika.
I pour in a couple of glugs of vegetable oil.
I stir.

The mustard bound the soy sauce, butter and all the meat juices, so you won’t see the marinade as such in the photo. It should work for you too. A mixture of spices envelops the ribs. They need to be kept in this state for at least an hour.

In short, as long as your patience lasts. In this case, time is the best cook . An excellent solution would be to leave the beef in the refrigerator until the next day. A few hours spent in the embrace of the marinade will allow it to be thoroughly saturated with flavors and aromas.

Then I cut the onion into half rings. I divide the garlic cloves into several slices.
I peel potatoes. I cut it into four parts. If the vegetable is large, then there may be more parts. I combine garlic and onion with potatoes.
I sprinkle the vegetables with turmeric.
I mix it well.

Potatoes with ribs. Step by step recipe

Ingredients (2 servings)

Beef ribs 0.5 kg
Onion 2 pcs
Garlic 1-2 cloves
Carrot 1 piece
Potatoes 3-4 pcs.
Butter 30 g
Olive oil 2 tbsp. l.
Salt, ground black pepper, red sweet paprika, ground coriander, dry aromatic herbs, hot pepper Spices

Chop the beef ribs into pieces 6-7 cm long and cut along the intercostal spaces so that there is meat on each bone. It is also worth carefully removing bone fragments and large pieces of fat. Wash the ribs and dry with napkins.
Heat a piece of butter and the same amount of olive oil in a frying pan; the ribs in the sauce will cook in the fat mixture.
Fry the beef ribs on all sides until golden brown.
Peel the onion and cut into large strips along the onion. This way it’s more convenient to chop and the onion won’t spread into mush during the frying process. Peel the carrots and grate them on a coarse grater. Add the chopped onions and carrots to the ribs and continue to fry until the onions have a nice golden hue.
Salt and pepper the meat and vegetables to taste, add 0.5 tsp. sweet red paprika and ground coriander. If desired, add 1-2 pinches of dry aromatic herbs (basil, oregano, savory, etc.).
Add 3 cups of water from the kettle to the meat and vegetables. Bring the liquid to a boil and leave the ribs with vegetables to simmer, covered, over low heat. The meat needs to be stewed. It is impossible to specify the exact cooking time, since it greatly depends on the meat. It is necessary that the beef ribs are completely ready to eat - the meat is soft and even separated from the bones. The approximate cooking time for meat can be 1-1.5 hours.
Wash and peel the potatoes. Cut the potatoes into wedges or medium-sized cubes. When the beef ribs are done, add the chopped potatoes and grate the garlic. Stir the meat and potatoes, add water if necessary and simmer the ribs in the sauce along with the potatoes until the potato pieces are completely cooked and begin to lose their shape and boil.
If desired, although this is not necessary, you can add tomato to the almost finished dish; many people like it that way. If you want, scald 1-2 fresh tomatoes with boiling water, remove the skin and remove the seeds, grind the pulp to a puree and add to the frying pan where the ribs are stewed in sauce with potatoes. Or add 1 tbsp. l. tomato paste diluted in water. After this, simmer the dish for another 5 minutes.
You can sprinkle the potato stew with ribs with finely chopped herbs or a pinch of hot pepper. Place the finished ribs in sauce on plates and serve as a main dish.

Potatoes with ribs in sauce - beef stew

Potatoes with ribs 4.98 112

Cooking in the oven

Next, I cut off the sleeve about forty centimeters long. I tie one end, put potatoes in it, and then marinated beef ribs on top.

I place the ribs with potatoes in a preheated oven at 200 degrees. I don’t make any punctures in the sleeve. So that everything tasty, aromatic and healthy remains inside.

I bake the dish for one hour. I periodically check it visually for readiness. At the same time, loudly swallowing saliva - even just from the sight of steadily sizzling beef in a sleeve swollen like a bubble. I understand this now. All these checks are a myth. I simply enjoyed the picture of cooking, anticipating the long-awaited finale.

The Ministry of Health warns - be vigilant and careful! Don't get scalded when you cut the sleeve to remove your dinner.

So here it is, friends. No more scouring the Internet looking for a way to cook delicious beef ribs. You have achieved your goal. Better bookmark the page with the recipe and come back again and again to plunge into the unknown world of culinary innovation.

I put the ribs in the oven to cook. The aroma enveloped me, my thoughts were confused. I barely took a picture of the dish and almost devoured it. Somehow I waited - I got so drunk at night! I dreamed of a cow. How is the dream deciphered?

cooking method

1. Peel the potatoes and wash under cold water. Dry and cut into medium pieces. Peel onions and garlic, rinse and dry. Cut the onion into cubes, and crush the garlic with the flat part of the knife and chop, but not very finely.2. Rinse the pork ribs thoroughly in running water and pat dry with paper towels. Next, cut the ribs one at a time. Transfer the ribs to a large bowl and sprinkle with salt and freshly ground black pepper. Mix the meat thoroughly with the spices and leave for about 5 minutes so that it is thoroughly saturated with aromas.3. Meanwhile, place a thick-bottomed pan on the stove and pour olive oil into it. Bring the oil to high heat and add the seasoned pork ribs. Fry the meat until golden brown for 10-15 minutes, turning it in different directions. Next, remove the ribs to a plate.4. Add garlic to the same pan and fry until fragrant. Then add the onion cubes and continue cooking over medium heat for about 10 minutes until the onion turns golden brown.5. Place tomato paste and ground paprika in a saucepan. Stir and heat the mixture.6. Next, pour the potatoes into the pan, mix with the remaining ingredients and add sprigs of rosemary and thyme.7. Pour clean water over the potatoes. Add the previously fried pork ribs to the pan and cover with a lid. Cook everything together until the potatoes are soft.8. Taste the dish and, if necessary, add the missing salt and ground black pepper. As soon as the potatoes are ready (you can check the readiness by piercing the root vegetable with a fork or knife), remove the pan from the heat and let the dish sit under the lid for another 10 minutes. After which you can serve it on the table, garnishing it with an additional sprig of rosemary. Bon appetit! Delicious dishes!

BBQ beef ribs

Cooking time: 3.5 hours.

Products:

10 beef ribs;
0.5 cups of ketchup;
0.5 cups;
a can of green chilies; finely chop;
1 large onion, chopped;
4 cloves garlic, crushed;
1 teaspoon ground red pepper;
1 teaspoon salt;
1 teaspoon black pepper;
1 teaspoon dry.

Trim excess fat from beef ribs. Combine salt, red and black pepper in a bowl, rub the ribs with this mixture. Preheat the grill and prepare it for indirect cooking. Place the ribs on and cover with a lid. Cook for about 3 hours or a little more on low heat. Try to keep the temperature below 130°C.

To prepare the sauce, mix onion, honey, ketchup, pepper, garlic and mustard. Heat over low heat, stirring constantly. When the ribs are almost done, spread a thick layer of sauce over them.

Ribs cooked over a closed fire

The whole secret to cooking ribs according to this recipe is to cook them slowly. This will make them tender and very flavorful. You will need a drip pan to catch excess fat to prevent it from burning.

Product preparation time: 20 min.

Cooking time: 1 hour 30 minutes.

Number of servings: 4

Products:

1.8 kg beef short ribs;
0.5 glasses of dry red wine;
0.25 cups soy sauce;
2 tablespoons vegetable oil;
3 cloves garlic, finely chopped;
0.5 teaspoon thyme;
0.5 teaspoon ground black pepper.

Beef ribs - recipe

In a plastic, glass or ceramic bowl, combine all ingredients except ribs. Place the ribs in a baking dish and pour the marinade over them so that they are all evenly coated. Place the mold in the refrigerator for 2-4 hours. Preheat the grill and place the drip pan down. When the grill is hot enough, remove the ribs from the marinade and place on the grill. Drain the marinade. Cook the ribs for 1-1.5 hours, turning them every 15 minutes.

Sticky beef ribs in the oven

These ribs come with a sweet, spicy sauce made with apple cider vinegar. Try cooking beef ribs in the oven

and treat your guests, they will really like it.

Product preparation time: 15 min.

Cooking time: 1.5 hours

Number of servings: 4-6

Products:

For the sauce:

1 cup tomato sauce;
1 cup BBQ sauce (whatever you prefer);
0.25 glasses of Coca-Cola;
2 tablespoons honey;
1 tablespoon apple cider vinegar;
0.5 teaspoon ground white pepper;
0.25 teaspoon hot sauce;
1 clove of garlic, finely chopped.

To rub the ribs:

1/3 cup brown sugar;
½ tablespoon salt;
½ tablespoon paprika;
½ tablespoon ground white pepper;
1 teaspoon Spike seasoning (sold on Ozone, if necessary)
Approximately 1.3 kg beef ribs

To prepare the sauce, you need to combine all the ingredients intended for it in a saucepan. Bring the mixture to a boil, reduce heat and simmer for 15 minutes. If the sauce is too thick, add 2-3 tablespoons of water. Remove the sauce from the heat and set aside.

Prepare the beef ribs

: Remove them from the packaging and place them in a large pot of water. Place the pan on the fire, bring the water to a boil and cook for 5 minutes, then fish out the ribs and place them on baking paper.

If the ribs are too large, they can be chopped into smaller pieces. Rub the ribs on each side with the mixture prepared in advance. Preheat the grill. Place the ribs on the grill and cook over low heat for 1.5 hours, turning them every 15 minutes. Remove from heat and serve immediately.

Recipe Stewed potatoes with meat Papin

If you have people who like to eat bones, then you immediately need to disassemble the ribs into portioned pieces. If you remove bones and cartilage, leave the pieces whole. Do not salt or pepper the meat. Place the meat, peeled carrots and onions, cut into 2 parts, onto a greased baking sheet and place in the oven for 60 minutes at 180 degrees. Turn on the top grill for the last 5 minutes.

We get full beauty. Transfer the meat to a cauldron or other thick-walled container, carefully drain all the meat juice from the baking sheet. Go over the baking sheet with a spatula and put everything into the pan. Lay out all the ingredients for the broth, pour in beer and broth. Reference point. The meat should be barely covered with liquid. Place on maximum heat. It started to boil. Reduce the heat to low and leave covered. If you have pork, then for 40-60 minutes, if you have beef and lamb - for 90-120 minutes. It took me 2 hours. 1 hour before cooking, add the onions and carrots from the baking sheet to the pan.

Here is a guide to the liquid in the pan. Of course you can fill it with water. Brown broth is also delicious, you can add one beer or one broth, but personally I really like the mixture of beer and broth here.

Towards the end of cooking, peel and cut the potatoes. Pour a ladle of hot broth over the rye bread crust.

If you need boneless meat, take the meat out and disassemble it. If you need meat with bones, then simply add potatoes to it. Set the temperature under the broth to maximum and add the potatoes to it. Once it boils, turn the heat to low and cover for 30 minutes. I finely chop the carrots and onions from the broth and add them to the pan with the meat, they are so soaked, but you can throw them away.

Place the disassembled meat on top of the potatoes and continue to simmer under the lid. After half an hour, add onions fried until transparent in vegetable oil, cut into half rings and soaked bread. Before doing this, stir the bread with a spoon. Mix the contents of the cauldron and place under the lid for another 20-30 minutes. 5 minutes before readiness, add cumin and finely chopped dill. If we cook with lamb, it would be good to add 1 teaspoon of cumin. I don’t add a lot of seasonings to this dish; it is very self-sufficient and rich. I prefer to emphasize this quality, and you can add spices at your discretion.

Well, that's it.

Well, serve with bread and pickled and fresh vegetables. This is delicious! Bon appetit!

This recipe is part of the “Cooking Together – Culinary Week” campaign. Discussion of cooking on the forum – https://forum.povarenok.ru/viewtopic.php?f=34&t=6828