How to braise beef ribs in a saucepan. What to cook from beef ribs.

This is an amazing dish, but not everyone can cook it, so now we will talk about how to braise beef ribs. Prepared in this way, they turn out juicy and tender, and, as everyone knows, stewed foods are much healthier than, for example, fried ones.

Braised beef ribs – recipe

Ingredients:

beef ribs – 700 g;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
tomatoes – 1 pc.;
salt, spices - to taste;
vegetable oil.

Preparation

We first wash the beef ribs, dry them, then cut them into 3-4 cm pieces. Rub them with salt and spices and leave for 15 minutes so that they are soaked. Meanwhile, cut the onion into half rings, and the tomato and pepper into large cubes. Pour vegetable oil into a heat-resistant pan (the oil layer should be about 1 cm), lay out the ribs, and onion on top. Lightly fry it all and add water so that it just covers the meat. Simmer the ribs over low heat for about 2 hours until they become soft. If all the water has evaporated during cooking, add a little more. But there is no need to pour a lot of water at once. After this, add the tomatoes, peppers and simmer for another 20 minutes, during which time the peppers should become soft. By the end of cooking this dish, the liquid will thicken and turn into a sauce that will envelop the pieces of meat on the bone. Braised beef ribs prepared according to this recipe can be served either hot or cold. If you like spicy dishes, you can add chopped garlic or chili pepper along with tomatoes and peppers.

Beef ribs, stewed with potatoes

The originality of this recipe lies in the fact that instead of water for stewing, beer is used. If anyone might be concerned about the smell of alcohol in the finished dish, don't worry, the taste and smell of beer will disappear during the cooking process. But the taste of the finished dish will be simply amazing.

Ingredients:

beef ribs – 1 kg;
potatoes – 1 kg;
tomatoes – 2 pcs.;
sweet pepper – 2 pcs.;
dill and parsley – 100 g;
light beer – 500 ml;
garlic – 3 cloves;
salt, pepper - to taste.

Preparation

We cut the tomatoes into small slices, sweet peppers into oblong strips, chop the dill and parsley, and cut the ribs into 3 cm pieces. Place them in a heat-resistant pan (you can use a cauldron) in layers: greens, tomatoes, peppers, and only then the ribs. I fill it all with beer and put it on the stove. First, cook over high heat until it boils, then reduce the heat and simmer until the ribs become soft. From time to time you need to remove the fat that has formed on the surface. About 20 minutes before the end of cooking, add the peeled and cut into large cubes potatoes. If there is not enough liquid left in the pan, you can add a little water, but be careful not to overdo it, after all, we have beef ribs stewed with potatoes, not boiled. Add salt and pepper to taste. And at the very end of cooking, you can add garlic passed through a press. Serve hot. Bon appetit!

Braised beef ribs with prunes - recipe

Ingredients:

beef ribs – 1 kg;
pitted prunes – 0.5 kg;
sugar - to taste;
salt - to taste.

Preparation

First, fill the prunes with cold water and leave for about half an hour. In the meantime, wash and dry the ribs, cut them into pieces of arbitrary size, rub them with salt and fry in vegetable oil until golden brown. Now we need to stew the beef ribs - to do this, put them in a saucepan and fill with water, there should be enough of it to just cover the ribs. We simmer them until half cooked. Then add prunes and add syrup from sugar and water. The proportions are arbitrary - depending on how pronounced the sweet taste you want to get. Add a couple of bay leaves and simmer until done.

If you don’t want to stand on the stove for a long time, then we suggest you cook.

If you don't know how to cook beef ribs

, then the 10 best beef ribs recipes will help you with this.

Preparing and selecting meat

For stewing, choose fresh ribs with enough meat on them. If you use thawed ribs, they will not be as tasty. Rinse the ribs thoroughly with running water. Carefully remove all bone fragments. Cut the ribs into pieces so that there is 1 rib in each. It doesn’t matter that not all pieces will be the same size - this will not affect the taste.

How to fry in a pan?

Heat a frying pan well with vegetable oil and lay out the ribs. Fry the ribs over high heat until golden brown. Then turn it over and fry the other side in the same way. Transfer the ribs to a saucepan or saucepan with a thick bottom.

Cut the onion into half- or quarter-rings, the carrots into thin half-rings or grate them on a coarse grater.

In the same frying pan where you fried the meat, place the onions and carrots and fry over low heat under the lid for 8-10 minutes, until soft. During this time, stir a couple of times. If necessary, add a little vegetable oil.

Place the fried onions and carrots into the pan with the meat.

Add salt, ground black pepper and seasonings to the meat to your taste. Mix.

Fill the contents of the pan with boiling water so that the ribs are covered by about 2/3.

Subtleties of cooking in a saucepan

Place the pan with the ribs over high heat and bring the liquid to a boil. Then reduce the heat to minimum and simmer the ribs under the lid until soft, for 1-1.5 hours. About 0.5 hours after the start of stewing, taste the liquid in the pan. If necessary, add salt, pepper or spices. During braising, the fire should be low so that all the liquid does not evaporate - the ribs should remain in the sauce in which they were braised, and should be covered approximately halfway.

The exact stewing time depends on the quality of the meat, so decide for yourself: when cooked, the meat should easily come away from the bones and disassemble into fibers.

Place the finished ribs on a plate and serve. Any side dish for stewed beef ribs is suitable: potatoes, porridge or pasta.

Useful tips

To get the easiest dish possible, we recommend cooking ribs in a pressure cooker. Due to the strong pressure, the meat turns out very tender and literally melts in your mouth. The interesting thing is that if you cook in a pressure cooker, you can even make the bones soft.

For added spice, you can add a little mustard to the sauce. It can be either grainy, spicy mustard or sweet. For spiciness, use chili or a little Tabasco sauce.

Braised beef ribs is a dish that every one of you should definitely try. And even if you have tried it before, still try our options. They are very tasty!

Beef ribs - recipe

Beef entrecote is an amazing dish, but not everyone can cook it, so now we'll talk about how to braise beef ribs. Prepared in this way, they turn out juicy and tender, and, as everyone knows, stewed foods are much healthier than, for example, fried ones.

Braised beef ribs – recipe

beef ribs – 700 g;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
tomatoes – 1 pc.;
salt, spices - to taste;
vegetable oil.

Roast veal dish

It’s a little dry, to get soft and juicy fried ribs in a frying pan, you need to marinate them in advance. To do this, for 1 kg of meat you will need:

1 coffee cup balsamic vinegar
5 large cloves of garlic
Mediterranean herbs – 10 g
1.5 coffee cups olive oil
salt, red and black pepper - to taste

Pieces of meat should be washed with cold water, add spices, chopped garlic, and mix well with your hand. Leave the meat in the bowl for 2 hours, stirring occasionally. Fry in a frying pan in olive oil on all sides.

Fat and spices remain at the bottom of the dish, which will make a delicious sauce. To do this, place the finished ribs on a dish and pour a little boiled water into the frying pan, stir quickly. Add 1 coffee cup of tomato paste and mix again. You should get a thick mass of pieces of meat, spices, garlic and tomato paste. The resulting sauce should be carefully spread on pieces of meat.

Marinated ribs will turn out very juicy and tasty. Can be served with fries or pasta.

Instead of balsamic vinegar, use plain wine or apple cider vinegar; there will not be much difference.

Recipe with potatoes

If you want to eat something more complete, then the following recipe will suit you. Here we offer a complete meat and potatoes dish.

water	0.2 l
potato	500 g
garlic	2 pieces
carrot	100 g
ribs	0.5 kg
vegetable oil	15 ml
onion	100 g
spices	taste
Cooking time: 50 minutes	Calorie content per 100 grams: 165 calories

Wash and dry the ribs.
Fry until golden brown on both sides.
After this, pour oil into the frying pan and heat it.
Peel and chop the carrots.
Remove the skins from the onion, rinse it and finely chop it.
Add both root vegetables to the oil and simmer until soft.
Pour the water into a saucepan and let it boil on the stove.
Place the ribs in it and cook for ten minutes.
When time has passed, add onions and carrots to the beef.
By this time, peel, rinse and chop the potatoes into cubes.
Add the slices to the ribs, sprinkle everything with spices.
Simmer, stirring, for a quarter of an hour.
Peel the garlic and pass through a crush.
Add it at the end of cooking to the meat along with the potatoes.

Tip: you can add some zucchini or eggplant to taste.

Veal ribs with carrots and white beans

Ingredients:

9 - 10 large veal ribs;
3 pcs. carrots;
1 can of canned beans (white);
420 g tomatoes in their own juice;
5 - 6 garlic cloves;
salt;
olive oil or other high-quality vegetable oil;
spices for beef.

You need to start preparing the dish by processing the ribs. Rinse them well, rub with salt and selected spices for meat. Fry the meat product in a suitable multicooker mode. You need to cook the meat with the lid open, periodically turning the pieces until an appetizing golden brown appears on them.

Peel the carrots and cut into medium slices. Garlic - in random pieces. Remove the skins from the tomatoes in their own juice and cut into large pieces.

Place the prepared carrots, garlic and tomatoes along with the juice from the jar into the bowl of the “smart pan” near the ribs. Pour canned beans in there without liquid. Add salt to taste.

Activate the “Multi-cook” mode for 50 minutes. The optimal temperature is 150 degrees. The meat according to this recipe turns out to be very tender and tasty in a flavorful gravy.

Step-by-step recipe with photos

Braised beef ribs are soooo delicious! But there is one drawback - they do not stew quickly... Although, this minus outweighs the big plus, namely that the ribs turn out mega-tasty and super-juicy. )

Homemade canned adjika, a lot of onions, low temperature stewing and a little patience - I hope this won’t be the case;)

It's even easier to stew ribs in a slow cooker - you don't need to monitor the amount of liquid, since it won't evaporate as quickly as on the stove. By the way, you can and even should cook pork ribs according to this recipe; they will take less time.

Let's get started. Prepare beef ribs, adjika, water, onion, salt, vegetable oil.

Cut the ribs into pieces according to the number of these same ribs, that is, into segments between the bones. I had large ribs, the cow was apparently large, so out of 650 grams I got 6 not small pieces. Peel the onion (lots of onions) and cut into half rings.

Place half the onion in a thick-walled pan or cauldron, pour vegetable oil over it. Salt the beef ribs.

Place the ribs on the onion, pour over the prepared homemade adjika.

Place the remaining onion on top and pour in boiled water.

Place the cauldron on the stove, the heat is high, and when the water boils, turn it down and let the ribs simmer until done. This will take quite a bit of time. My ribs were ready in 2 hours, the meat was soft and fell off the bone easily.

During the stewing process, the water evaporates, so add it periodically and little by little as needed. Well, in the end, when the beef ribs are ready, there should be no water left in the cauldron, there will only be a thick sauce.

Serve braised beef ribs with any side dish and enjoy the wonderful meat! :)

Enjoy your meal.

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.