
Ingredients for 4 servings:
Base
- 1200 g
- 1 pcs
- 2 pcs
- 3 clove
- 100 g
- 100 ml
- 500 ml
Recipe:
Ingredient Notes:
- Beef ribs. Choose ribs with as much meat as possible. Short ribs are the best option.
With this recipe, you can braise not only ribs but also other tough cuts of beef, such as shanks or brisket.
You also have the option of braising pork spare ribs that have been cut into sections. In this case, the cooking time is reduced to about one hour. - Onions. Regular yellow onions are fine, but you can use red onions if you prefer.
- Wine. You need a dry red wine, such as Merlot or Cabernet Sauvignon. During long braising, the alcohol evaporates from the wine, leaving only the flavor.
- Tomato paste. It provides the most concentrated tomato flavor.
- Cooking liquid. In this case, water is enough because the meat has a high collagen content and the dish is cooked for a long time, so the sauce has time to extract the maximum flavor from the meat. There is definitely no need for stock or broth.
Let’s start cooking!
Coarsely chop the onion and carrots. Finely chop the garlic.
Heat a couple spoonfuls of vegetable oil in a pan over high heat. Quickly sear the ribs on all sides until browned – literally for a couple of minutes.
In a thick-bottomed pot over medium-high heat, heat 1 tablespoon of vegetable oil. Add the onions and carrots and sauté, stirring frequently, until golden, about 3-4 minutes.
Add the tomato paste and cook for 1-2 minutes, stirring constantly, until the intense, characteristic tomato flavor emerges.
Pour the wine into the pan and stir vigorously with a spatula to scrape off any particles stuck to the bottom. Add the garlic and seared ribs. Season to taste with salt. Pour in enough water to cover 3/4 of the pot’s content (the ribs should be slightly peeking out).
Bring to a boil, then braise over low heat with the lid on until tender. Depending on the initial characteristics of the meat, this may take from 1.5 to 3 hours.
Remove the braise from the heat and let it stand with the lid on for 15 to 20 minutes.
Serve.
Enjoy!