Since meat itself on the ribs is somewhat stiff, cook it so that it melts in the mouth can only be by means of a long process of quenching at very low temperatures. Meat will fall off the bone and become very fragrant. Check it yourself by trying out one of the following recipes.
Braised beef ribs - recipe
Ingredients:
- beef ribs - 3 kg;
- salt - 2 teaspoons;
- black pepper - 1 teaspoon;
- vegetable oil - 3 tbsp. spoons;
- pumpkin - 1,5 kg;
- onions - 2 pcs .;
- flour - 1/3 of a century;
- garlic - 4 cloves;
- beef broth - 5 items;
- brandy - half a century;
- dried cranberry - 1/2 st .;
- grated ginger - 1 tbsp. a spoon;
- orange peel 1.
Preparation
In the brazier we pour oil and fry on it chopped and dried ribs to a pronounced golden crust. Season them with salt and pepper during frying.
Onions finely chopped and fried in a frying pan until soft for 3 minutes. Add the flour to the onions and fry it for another 5 minutes. Now add the garlic and fill it with broth and brandy. The resulting sauce is poured on the ribs in the brazier, add ginger, zest, cranberries and bring the liquid to a boil. We reduce the heat and extinguish the ribs 2 1/2 hours. Add the pumpkin to the peeled and chopped, and continue cooking for another 30 minutes. Ready meat will fall off the bone.
If desired, you can repeat this recipe by making stewed ribs in the multivark. Just fry the ribs using the "Baking" mode, and then go to "Quenching" after adding the liquid. Set the time to 3 hours, and do not forget to put the pumpkin half an hour before the meal is ready.
Lamb Ribs Stewed with Vegetables
Ingredients:
- vegetable oil;
- mutton ribs - 2.5 kg;
- salt, pepper - to taste;
- dry red wine - 1 bottle;
- carrots - 3 pieces;
- celery - 1 stem;
- onions - 2 pcs .;
- chicken broth - 3 1/2 l;
- potatoes - 6 pcs .;
- thyme - 2 branches;
- garlic - 1 head;
- bay leaves - 1 pc.
Preparation
Strew the sprinkles of salt and pepper, and then we put fry in a brazier with vegetable oil. As soon as the meat turns golden, we shift it to the plate, and pour the wine into the brazier. We wait until the liquid is evaporated by half, add carrots, celery, chopped onions and potatoes, and then again lay out the ribs and fill it with broth. We bring the liquid in the brazier to a boil, put laurel, cloves of garlic, thyme, and then reduce the fire to a minimum and leave everything stew for 4 hours.
Stewed ribs with fragrant gravy will be ready when the vegetables are soft, and the meat will easily go off the bone.
Pork ribs stewed with prunes
Ingredients:
- pork ribs - 1,5 kg;
- vegetable oil - 5 tbsp. spoons;
- salt, pepper - to taste;
- onions - 1 pc .;
- garlic - 3 cloves;
- Dried thyme - 2 tsp.
- flour - 3 tbsp. spoons;
- chicken broth - 3 items;
- red wine - 1 item;
- potatoes - 1 kg;
- prunes - 1 1/2 tbsp.
Preparation
The oven is heated to 210 ° C. In the brazier fry ribs in vegetable oil until golden brown. We remove the meat from the fire, and in its place we put sliced onions and fry it to transparency. Add the thyme, chopped garlic and flour to the onions, after a minute pour in the wine and add the fried ribs. We bring the liquid to a boil, and then we move the brazier into the oven. After 45 minutes we put in the brazier cubes of peeled potatoes, prunes and stew for half an hour. Season the dish with salt and pepper to taste.
Ready meat before serving should stand for 15-20 minutes under the foil, after which you can enjoy its rich taste and aroma. Bon Appetit!