Stewed beef ribs in tomato sauce
5 servings
35 minutes
Braised beef ribs in tomato sauce is a true classic of American cuisine, combining the rich flavor of meat with the bright sweet-sour note of tomatoes. The origins of this dish trace back to the southern states of the USA, where the traditions of slow-cooking meat are deeply rooted. Ribs seared to a light crust soak up the aromas of spices and tomato paste, creating a thick and rich sauce. The tender texture of the meat that easily separates from the bone makes each serving an ideal choice for a cozy family dinner. The dish pairs wonderfully with mashed potatoes or fresh bread, highlighting its heartiness and depth of flavor. It is a gastronomic delight that unites tradition and modern taste.
1
We heat the cauldron to maximum temperature.
2
We pour olive oil.
- Olive oil: 2 tablespoons
3
Cut the onion into large strips. Add to the heated oil.
- Onion: 2 heads
4
As soon as the onion starts to turn yellow, we place the washed, separated ribs into the cauldron.
- Beef ribs: 1 kg
5
We fry them until lightly crispy, season with salt and two types of pepper. Then we sprinkle flour on top, mix it. Fry for another 2 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Ground red pepper: 1 teaspoon
- Wheat flour: 2 tablespoons
6
Reduce the temperature to medium. Add tomato paste, stir, season with a little more salt and pepper, cover with a lid, and simmer for about 15-20 minutes, stirring occasionally.
- Tomato paste: 400 g
- Salt: to taste
- Ground black pepper: to taste