Beef ribs in red wine
8 servings
120 minutes
Beef ribs in red wine is a dish that embodies elegance and depth of flavor. Inspired by the traditions of slow-cooking meat, this recipe offers a rich combination of juicy ribs, aromatic herbs, and noble red wine. The preparation begins with golden browning of the meat to reveal its natural taste, followed by long baking in a wine sauce that fills the ribs with rich notes. Shallots add gentle sweetness while mini potatoes and carrots balance the textures. This dish is perfect for a festive dinner or a cozy family evening when one wants to enjoy the rich, velvety flavor of a meat delicacy. Serving with basil and creamy sauce completes the composition, turning it into a culinary masterpiece.
1
Prepare all the ingredients. Preheat the oven to 220 degrees.
2
Cut the ribs into pieces. Salt well.
- Salt: to taste
3
In a thick-walled pot, heat vegetable oil and fry the ribs until golden brown.
- Vegetable oil: 50 ml
- Beef ribs: 2 kg
4
Place thyme and rosemary next to the ribs, pour in the wine. Wait for the wine to boil, then let it evaporate for 4 minutes.
- Thyme: 2 sprigs
- Rosemary: 2 sprigs
- Red dry wine: 350 ml
5
Add water to cover the ribs with liquid and bring to a boil.
- Mini Potatoes: 600 g
6
Cover with a lid and send to the oven for 1 hour. Add whole shallots to the pot 20 minutes before the end.
- Shallots: 4 pieces
7
Place the potatoes on a baking sheet and send them to the oven for 20 minutes.
- Mini Potatoes: 600 g
8
Drop the carrot into boiling water and cook for 3–5 minutes. Then rinse with cold water to stop the cooking.
- Carrot: 250 g
9
Mash the potato with the flat side of a knife or the bottom of a glass.
10
Heat vegetable oil in a pan and lay the potatoes in a single layer. If all the potatoes don't fit in the pan, you can fry them in two batches. Fry the potatoes until golden brown on both sides. Transfer to a clean dish.
- Vegetable oil: 50 ml
11
Add the carrots and unpeeled garlic cloves to the same pan. Fry until golden brown.
- Carrot: 250 g
- Salt: to taste
12
Return the potatoes to the pan, add 50 grams of butter and salt. Gently stir for 2 minutes and remove from heat.
- Butter: 100 g
- Salt: to taste
13
Place the ribs and shallots on a plate, then strain the broth into a wide saucepan and reduce it by half.
14
Reduce the heat, add butter to the saucepan, and mix it with a whisk.
- Butter: 100 g
15
Pour the resulting sauce over the beef ribs.
16
Arrange the vegetables around, garnish with basil, and serve.
- Red Basil: to taste
- Green basil: to taste