Beef ribs in the oven with potatoes, step-by-step recipe with photos

Those who like to eat hearty meals will really like beef ribs baked in the oven with potatoes. The ribs turn out incredibly flavorful, so soft that they melt in your mouth. And certainly juicy, since the dish is cooked under foil, which retains all the meat and vegetable juices. During the long simmering process in the oven, the potatoes mutually share their juices with the meat, become crumbly, and as a result you get a delicious meat dish immediately with a side dish. Men will appreciate your efforts.

I classify such recipes as “lazy”, since labor costs during execution are kept to a minimum: chop, throw, put, and go about your business, occasionally looking into the oven.

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.

Answers to frequently asked questions.

How to cook juicy ribs? The answer is simple - use sauces.

It is thanks to the right sauce that you can experiment with the taste, softness and aroma of the dish.

How to choose beef ribs? The main thing is that the carcass of the animal is young, then the meat will turn out soft.

How long does it take to cook beef ribs in the oven? There is no exact answer to this question, since each recipe has its own temporary recommendations, and we strongly recommend following them so that the food turns out to be excellent to taste. On average, cooking time ranges from 1.5 to 2.5 hours.

A quick recipe.

This is a simple cooking method, suitable for the lazy or those who do not have time to fuss with food. You will need:

• Beef ribs – 1 kg.
• Soy sauce – 2 tbsp. spoons.
• Garlic – 3 cloves.
• Sunflower oil – 2 tbsp. spoons.
• Salt, ground pepper (black or red optional)
• Fresh herbs

Wash and clean the beef from films and tendons, cut into portions of equal sizes.

Baked beef ribs according to this recipe must be marinated. To do this, mix soy sauce, salt, pepper, finely chopped garlic and herbs. Mix the marinade thoroughly with the meat, cover with a lid and leave to infuse at room temperature for 2 hours. During this time, stir the meat a couple of times.

Grease a heat-resistant container with oil, place the ribs, cover with a lid or foil.

Place in an oven preheated to 200 degrees for 1 hour 15 minutes.

Meat and vegetables – perfection of taste!

If you order ribs at a restaurant, in most cases they will be served with vegetables! This is all for good reason, since vegetables together with beef form delicious dishes filled with fragrant aroma and vitamins! We present to you a recipe for ribs baked in wine.

• Veal ribs – 600 gr.
• White semi-dry wine – 200 ml.
• Green beans – 200 gr.
• Potatoes – 5-7 pcs. medium size.
• Carrot – 1 pc.
• Broccoli – 200 gr.
• Fresh greens.
• Spices for beef (preferably rosemary, thyme, pepper).
• Salt

Rinse the veal ribs, remove membranes, and cut into portions. Place them in a bowl, add salt, spices, mix thoroughly and pour in wine. Place in the refrigerator to marinate for 4 hours. After this, drain the liquid.

Cut the carrots and potatoes into cubes, divide the broccoli into florets.

Place the meat and vegetables in a heatproof container, don’t forget to add salt. Cover the pan with foil.

Bake at 180-200C for an hour.

Spicy braised ribs with potatoes.

Baked beef ribs in the oven with potatoes can be prepared by any housewife or novice cook. Despite its simplicity, the dish turns out exquisite, like a chef’s knife!

• Beef ribs – 1 kg.
• Young potatoes – 1.5 kg.
• Onions – 5 pcs.
• Lemon – 2 pcs.
• Honey – 100 gr. (preferably floral or linden).
• Rosemary, black pepper, salt.

Wash the ribs, remove films, and divide into small pieces.

To obtain the marinade, mix honey, spices, salt, and sliced ​​lemons. Pour it over the ribs and leave to marinate for 4-5 hours at room temperature.

Cut the potatoes into large cubes and the onion into half rings.

Grease a baking dish with vegetable fat, add potatoes and onions, salt, add spices and mix thoroughly. Then place the ribs on top. Cover the pan with foil.

Place the mold in an oven preheated to 200C for 1 hour 30 minutes.

15 minutes before cooking, remove the foil to give the dish a golden brown crust. Bon appetit!

Baked beef ribs with mushrooms and spices.

• Beef ribs – 800 gr.
• Carrots – 1 pc.
• Onions – 2 pcs.
• Fresh champignons – 300 gr.
• Garlic – 3 cloves.
• Suneli hops, turmeric, pepper, salt.

Wash and dry the ribs, then rub with salt and spices. Place in a small heatproof container.

Peel the mushrooms and cut into small slices.

Chop the onion into rings and chop the garlic. Sprinkle on top of the meat.

Place the next layer of mushrooms and grated carrots. Salt each layer a little and add spices.

Cover the pan tightly with foil and poke 3-5 small holes in it using a toothpick or knife.

Preheat the oven to 200 degrees. We set the form for 1 hour.

When serving, you can decorate the dish with fresh chopped herbs.

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:

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

Ingredients:

The specified amount of products will yield 8-10 servings.

The dish will be tasty and extremely filling - 1 serving of the finished dish will contain as many as 350 calories. What you need, especially in winter, when when you come home, you don’t want cold okroshka, like in the summer, but, on the contrary, something more satisfying and hot.

The photo recipe is in front of you. Just repeat after us, and in a couple of hours you will have a hot, appetizing dish on your table that adults and children will appreciate.

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:

1. Wash the ribs and cut them into pieces, cutting the flesh between adjacent ribs.
2. Thinly slice the peeled onion.
3. Chop the carrots into rings.
4. Pour oil into the bottom of the frying pan and fry the meat in it until golden brown.
5. Add onion and carrot pieces. Add salt and a few black peppercorns. Keep in the pan for 3-4 minutes.
6. Peel the garlic cloves from the tough skin. Cut each into two halves. Add to meat. Mix everything.
7. Fry over medium heat until the onion becomes translucent.
8. Transfer the ribs, along with the onions and carrots, into an ovenproof dish.
9. Add hot water until it half covers the beef pieces.
10. Cover the dish with a lid or cover the top of the pan with foil.
11. Preheat the oven to 170.
12. Place the form with the ribs in it. Cook for 2 to 2.5 hours.
13. 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.

Inventory

Step 1: Prepare the ribs.

Take the pork ribs and rinse them thoroughly under cold running water to remove any kind of contaminants. Next, place them on a cutting board, cut into portions, place in a deep bowl, sprinkle with salt and a mixture of spices for meat to taste. After this, thoroughly mix the ribs with spices and leave in this form for 5 minutes.

Step 2: fry and simmer the ribs.

Then put a cauldron on high heat and pour a couple of tablespoons of vegetable oil into it. After 3 - 4 minutes, place the ribs in hot oil and fry them until golden brown, stirring occasionally with a kitchen spatula. After the ribs are browned, pour 100 milliliters of purified water into the cauldron, cover it with a lid and simmer the pork for 12 - 15 minutes, and at this time prepare the vegetables.

Step 3: prepare the vegetables.

Peel the onions, carrots and potatoes. We remove the stalks of the peppers and gut them from the seeds. Then we wash these vegetables along with the tomatoes under cold running water, dry them with paper kitchen towels, place them one by one on a cutting board and chop them. The shape of cutting these products is not important, but it is desirable that the size of the pieces does not exceed 1.5 - 2 centimeters. Onions can be chopped into half rings, rings or cubes. Carrots - in rings or strips. Potatoes - in slices, cubes or cubes. Bell pepper - in strips or rings. Tomatoes - slices, half slices or large cubes, it all depends on your desire. We place the prepared vegetables on separate plates, and put the potatoes in a deep bowl and fill them with water, now they will not darken until used.

Step 4: cook the ribs in a cauldron with vegetables.

After 12 - 15 minutes, the water in the cauldron will almost completely evaporate, and the ribs will begin to fry in their own fat. Now, in order not to dry out the pork meat, add chopped onion to it and fry these ingredients for no more than 4 - 5 minutes until the vegetable is transparent. Then put bell peppers and carrots in the cauldron, cook them together for another 3 - 4 minutes, from time to time stirring, and after that put the tomatoes and potatoes there. Fill all the ingredients of the dish with purified water so that it does not reach the top level of the food by a couple of centimeters. Then season them with dried basil, bay leaf, black peppercorns and, if necessary, add a little more salt and spice for meat. Cover the cauldron with a lid, reduce the temperature of the stove to medium level and simmer the ribs with vegetables for 40 - 50 minutes. After this, remove the cauldron from the heat, place it on a cutting board previously placed on the countertop, and leave the dish covered for another 10 - 12 minutes. Then, using a slotted spoon, place the aromatic food on plates and serve the ribs with vegetables to the table.

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:

1. Rub washed and dried ribs with a mixture of salt and pepper.
2. Pour oil into a small bowl.
3. Add spices to it.
4. Chop the peeled garlic cloves or pass through a press. Add the resulting mass to the butter. Mix everything.
5. Treat salted ribs with oil marinade.
6. Pack them in foil folded in three layers. Place in the refrigerator for a couple of hours (or longer).
7. When they are soaked, preheat the oven. Cook your culinary product at 200 for two hours.
8. 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.

Best combination of ribs plus vegetables

If you don’t have time to prepare the meat dish and side dish separately, then simply use the recipe for beef ribs with potatoes in the oven. His secret is that everything is baked in the sleeve. This is one of the easiest ways to cook such “treacherous” meat without drying it out.

Ingredients:

• ribs - 0.7 kg;
• carrots - 2 small or 1 large;
• round onion - 2 heads;
• garlic - 2 cloves;
• potatoes - 1 kg;
• salt;
• adjika (you can use another hot sauce) - 1 table. spoon;
• mayonnaise (or sour cream) - 2 tablespoons. spoons;
• butter - 50 g;
• seasonings

Preparation:

1. Start with the beef: wash it. Place on a paper towel to drain excess liquid.
2. Remove films and tendons.
3. Cut the ribs into pieces. Examine them, remove bone fragments.
4. To make the meat tender, it must be kept in the marinade.
5. Place beef in a large bowl.
6. Peel the garlic from its hard skin and pass it through a press or grate it on a medium grater (but this is more troublesome).
7. Place the garlic mixture on the meat.
8. Add sour cream (mayonnaise), adjika, and spices.
9. Salt the marinade.
10. Cut the peeled onion into large rings. Place them in the same bowl.
11. Mix everything very well so that each rib is coated with the marinade.
12. Leave the meat to soak in the sauce for three hours or put it in the refrigerator for a day.
13. Once the beef is marinated, start preparing the vegetables.
14. Wash the carrots and remove the top skin. Chop it into large slices.
15. Peel the potatoes. If the tubers are large, cut them in half or into 4 parts. If they are small, leave them whole.
16. Mix the raw chopped vegetables with the ribs so that all the ingredients of the dish are in the marinade.
17. Cut the sleeve to the required length. Secure one of its sides with a clip.
18. Place the ribs, potatoes and other vegetables in the sleeve.
19. Add a few sticks of butter.
20. Attach the clip to the other end of the sleeve.
21. Using a toothpick, make several holes in it through which steam can escape.
22. Place your culinary product on a baking sheet or in a mold.
23. Turn the oven on to 200°. When it is hot, place the baking sheet in it.
24. Cook beef ribs for 60 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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Garnish with mushroom notes

This is perhaps the simplest and most delicious recipe for cooking ribs with additional ingredients (non-vegetable).

Preparation:

1. First chop the ribs into pieces and fry in hot oil.
2. Fry large onion rings and mushrooms separately from the meat over high heat for 10 minutes, stirring everything thoroughly.
3. Place the ribs in a saucepan, top with potatoes, mushrooms and onions, salt, pepper, spices and cover with water.
4. Bring to a boil, reduce heat to low and simmer for 40 minutes until the meat is tender.

Braised ribs with potatoes is a dish that is perfect for any table. Preparation requires a minimum of ingredients, and its taste, aroma, satiety and simplicity make it a true leader in the daily and holiday menu. If you like savory dishes, then feel free to add meat spices to the ribs.

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 pork ribs - almost ready!

We check the readiness of the potatoes with a regular knife; if they break easily, then you can remove them from the heat. It takes approximately 15-20 minutes to prepare. Before turning off the heat, sprinkle chopped herbs on top.

If desired, at this stage you can add chopped garlic cloves along with the herbs. But whoever likes it.

Let it sit under the closed lid for 10 minutes and you can pour it into plates.

Stewed potatoes with ribs are ready. I hope my step-by-step recipe will be useful to you. If you still have questions, write in the comments.

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.

All the most important things about cooking ribs: in what, with what and how much?

This dish is served in prestigious restaurants. But it can be done at home if you know some of the features of handling beef and the intricacies of the baking process itself.

Culinary tricks that will help you cook delicious beef ribs:

• Beef must be marinated. Dry wines, pomegranate and lemon juice, table vinegar, kefir, soy sauce, that is, a marinade with sourness, are suitable for such purposes.
• The duration of marinating depends on the quality of the meat. It can range from 2 to 12 hours (the longer, the softer the beef will be).
• It is recommended to serve the ribs with potatoes or other vegetables, but pasta does not harmonize with them.

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.

Nutritional and energy value:

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.

Coconut breaded chicken cutlets

Category: Hot dishes Poultry dishes Hot chicken dishes

The cutlet, like many other wonderful dishes of European cuisine, was born in France. Literally translated from French, “cotelette” means rib. In those days, the cutlet was made in a very interesting way: for its preparation, ribs, either pork or beef, were used, which were wrapped in a double layer of meat pulp, so that it was shaped like a flatbread, and this masterpiece was subjected to heat treatment. Moreover, the presence of a bone was a mandatory element of the cutlet of that time. It is with the bone that it is more convenient to eat meat with your hands. After some time, and with the beginning of using cutlery, a knife and fork, when eating cutlets, the need for the bone gradually disappeared. The first cutlets appeared in Rus' only during the time of Peter I. Moreover, they immediately underwent a lot of transformations. Ultimately, cutlets in Rus' began to be called products made from minced meat in the form of a flat cake. Since then, this dish has firmly and reliably entered our everyday life, accompanying us both on weekdays and on holidays.

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.

How to marinate for baking

1. I add dry mustard to beef ribs.

2. I pour soy sauce on them.

3. I sprinkle the seeds with sweet paprika.

4. I pour in a couple of glugs of vegetable oil.
5. 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.

1. Then I cut the onion into half rings. I divide the garlic cloves into several slices.

2. 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.

3. I sprinkle the vegetables with turmeric.

4. I mix it well.

see also

Comments 19

Thank you! There is also TZHVZHIK in this blog))) And today I also prepared a salad appetizer. I'll post it soon! :-)))

My wife's fingers are neat)

The recipe is good, but where can I get young potatoes right now?))

According to the text, first the carrots are fried and then the onions are added... Try it the other way around. The onion is fully fried and acquires the desired color only when alone in the frying pan. This is the stage at which you add carrots to it, no matter how much you fry it, it will remain that way. This is such a thing)))…

Almost home-style roast, only with ribs... no? I think it's delicious anyway))

Oh... how delicious...)))

Is tomato paste too much? The taste of pork will be greatly reduced.

No. Even the neighbors smelled the aroma)))) The taste is excellent! I can send you for testing with the train))))) Will you meet me? )))

Is it butter or oil?

will definitely have to try it

I would like to know more about seasonings! since I don’t use any universal ones and the like! My opinion is that cumin “cumin seeds” greatly emphasizes the taste of lamb, which is why I add it to all dishes with lamb! If you take shurpa and manti, then in addition to it, just pepper and salt! Lagman and pilaf are another matter. I’m curious what exactly you added when preparing this dish!

regular seasonings. For the grill. I bought it in Stavropol at a fair... I added a photo of the seasonings.

It’s a pity that the composition is not known (you can very much judge the taste by seasonings! By the way, if you’re interested, I’ll take a photo of my collection of oils! Tinctures for seasonings and their mixtures, as well as tinctures for peppers such as jalapeña, jalapeno, should not be confused, these are somewhat different! And so with the addition of butter and olive oil, garlic is very suitable for salads!

Thank you, I will watch with interest. I am writing down the composition of my seasoning: - chaman, garlic, paprika, hot pepper, suneli hops, salt, sumak, sesame seeds. All.

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?