Veal ribs "Brutal"
6 servings
120 minutes
Recipe taken from the magazine "1000 tips for the cook.
1
Place the ribs in a bowl, sprinkle with a mixture of salt, pepper, paprika, and rosemary, mix well to coat the ribs evenly with the spices, and let them marinate for a while.
- Salt: to taste
- Ground black pepper: to taste
- Hot paprika: 1 teaspoon
- Rosemary: to taste
- Beef ribs: 1 kg
2
Wash the potatoes, but do not peel them.
- Potato: 1 kg
3
Cut the large potatoes in half.
4
To prepare the sauce, mix ketchup, mustard, chopped garlic, add Svan salt, almost all the vegetable oil, and mix thoroughly.
- Ketchup: 100 g
- Mustard: 50 g
- Garlic: 1 head
- Svanetian salt: to taste
- Vegetable oil: 100 ml
5
If the sauce is thick and you need a lot to cover the ribs and potatoes, add broth or boiled water and mix.
- Vegetable oil: 100 ml
6
Preheat the oven to 220 degrees. Grease the bottom of the baking tray with leftover vegetable oil. Place the potatoes, leaving gaps between them. Then place the ribs between the potatoes, completely filling the gaps.
- Vegetable oil: 100 ml
- Potato: 1 kg
- Beef ribs: 1 kg
7
Pour everything with sauce, trying to distribute it evenly over the surface. If there isn't enough sauce, just add a little broth or water.
- Ketchup: 100 g
- Mustard: 50 g
- Garlic: 1 head
- Svanetian salt: to taste
- Vegetable oil: 100 ml
8
Cover the baking tray with foil and place it in the oven for 20 minutes.
9
Remove the foil and check if the ribs and potatoes are soft; if so, remove the foil and continue baking.
10
When the ribs with potatoes are browned on one side, flip them to the other side for an even crust.
11
Take the finished dish out of the oven. Take a large serving platter and put it in the oven to warm up. While the dish is heating, chop the vegetables and herbs.
12
Place the ribs in the center of the dish, with potatoes and vegetables around the edges, sprinkle with chopped herbs, and serve.
- Svanetian salt: to taste