Braised Beef Ribs in Red Wine
6 servings
240 minutes
Braised beef ribs in red wine is an exquisite dish of French cuisine, filled with depth of flavor and the aroma of Provençal herbs. The origins of this recipe trace back to the traditions of French villages where meat was slowly simmered in fragrant wine sauce, gaining tenderness and rich taste. Red dry wine adds a noble acidity and richness to the sauce, while the combination of thyme, bay leaf, and black pepper reveals its spicy notes. After long braising, the beef ribs become astonishingly tender, literally melting in your mouth. The dish pairs perfectly with vegetable ragout or mashed potatoes, beautifully complementing their rich meaty flavor. This is a classic example of French gastronomic art where patience and quality ingredients transform simple meat into a true culinary symphony.
1
For the marinade, chop the onion and carrot not too large and sauté for 1-2 minutes over moderate heat in a two-liter pot. When the vegetables become soft, add wine, 1 sprig of thyme, bay leaf, pepper to the pot, and cook for 3 minutes. Then pour the liquid into a bowl and cool to room temperature.
- Onion: 1 head
- Carrot: 1 piece
- Red dry wine: 150 ml
- Fresh thyme: 1 piece
- Bay leaf: 2 pieces
- Water: 100 ml
2
Place the beef ribs in a sealable bag, pour in the marinade, seal tightly, and leave in the refrigerator for a few hours. While the meat is marinating, remember to turn it regularly for even absorption of the marinade.
3
After the marinating process is complete, remove the meat from the bag. Pour the marinade from the bag into a bowl, strain it through a sieve, and place it on the heat. Bring the liquid to a boil and let it cool.
4
Rub the beef ribs with salt and pepper, then lightly dust with flour.
- Beef ribs: 2 kg
- Wheat flour: 2 tablespoons
5
Heat a quarter cup of vegetable oil in a large skillet with a thick bottom and high sides. Place the beef ribs in a single layer and fry them on all sides until golden brown.
- Beef ribs: 2 kg
- Vegetable oil: 50 ml
6
Pour marinade and beef broth into a large pot with a thick bottom, add the sautéed meat, and leave on the heat until it boils.
- Red dry wine: 150 ml
- Beef broth: 300 ml
- Beef ribs: 2 kg
7
Cover the pot with a lid or foil and place it in the oven for 3-4 hours. Put the pot on the middle rack. Preheat the oven to 150 degrees.
8
Sprinkle the cooked meat with herbs to taste and serve on a large plate with vegetable stew.
- Bay leaf: 2 pieces