Fragrant beef ribs in wine and spices, can be prepared as the main holiday dish. The rosemary used in the recipe has a strong, sweet camphor odor, reminiscent of the smell of pine, and a very spicy and slightly spicy flavor. It will give the dish a unique taste and aroma. Tomatoes added at the end of cooking will add extra juiciness to the meat.
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You will need
-
- 2-2.5 kg of beef ribs
- 1 bottle of red dry wine
- 2 tbsp. l olive oil
- 1.5 tbsp. 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
Instruction manual
1
Rinse the ribs with running cold water. Dry on a paper towel.
2
Pour oil into a cauldron and heat over medium heat.
3
Season the meat with salt and pepper.
4
Spreading in several portions, brown meat on both sides for 5-7 minutes.
5
Put the fried meat in a bowl.
6
Increase the heat under the cauldron, pour in the wine and bring to a boil.
7
The fire must be reduced and the wine evaporated in half.
8
Attach the meat to the wine, cover and place in the oven.
9
Stew for 1 hour at 170 degrees.
10
Peel and chop the onions in half rings.
eleven
Rosemary also chop finely.
12
Sass the onion with rosemary to a dark golden onion.
thirteen
Peel and crush the cloves with the flat part of the knife blade.
14
Add the garlic to the onion and rosemary.
fifteen
Stir everything and put in a bowl with meat. Stew for another 30 minutes.
16
Then get the finished ribs, put them in a cauldron.
17
Place a bowl with sauce on the fire, bring to a boil and stir in mustard.
18
Salt, add black ground pepper and add the tomatoes.
19
Tomatoes can be added whole or cut into halves.
20
Return the meat to the cauldron. Cover and simmer another 10 minutes over low heat.
21
Serve the ribs with mashed potatoes, herbs and fresh vegetables.