Fried beef ribs in spices with new potatoes and carrots
8 servings
30 minutes
Spiced fried beef ribs with young potatoes and carrots are the essence of American cuisine, combining rich spice aromas and tender meat fibers. This recipe has its roots in traditional dishes cooked over an open fire in the southern states of America. The secret to the flavor lies in the marinade – garlic, cumin, and black pepper give the ribs a deep aroma, while olive oil helps to bring out all the nuances of the spices. Baked young potatoes and mini-carrots make an ideal side dish, soaking up the meat juices and acquiring a delicious golden crust. The dish is perfect for cozy family dinners or festive gatherings when you want to delight guests with the rich and hearty taste of true American barbecue.
1
Preheat the oven to 180 degrees. Mix crushed garlic, cumin, and black pepper. Rub half of the mixture onto the meat. Add olive oil and salt to the remaining mixture. Place the meat on a baking sheet and put it in the oven for 1 hour 45 minutes to 2 hours.
- Garlic: 4 cloves
- Caraway leaves: 2 teaspoons
- Freshly ground black pepper: 1.5 teaspoon
- Beef ribs: 2.7 kg
- Olive oil: 2 tablespoons
- Salt: 1 teaspoon
2
Meanwhile, in a large bowl, mix the halved potatoes, carrots, thinly sliced onions, and the remaining spice and oil mixture. Mix well and place in a dish. 60 minutes before the meat is done, put the vegetable dish in the oven.
- New potatoes: 900 g
- Mini carrots: 450 g
- Onion: 2 heads
3
Remove the meat from the oven and increase the temperature to 230 degrees. Roast the vegetables for another 15 minutes until soft and browned, stirring once.
- New potatoes: 900 g
- Mini carrots: 450 g
4
Cut the meat into pieces and serve with vegetables.
- Beef ribs: 2.7 kg