Beef ribs in red wine with blackcurrant liqueur
12 servings
180 minutes
This exquisite recipe for beef ribs in red wine with blackcurrant liqueur is inspired by American gastronomy, combining depth of flavor and rich texture. Slow cooking the meat in dry red wine gives it a rich aroma, while the 'Crème de Cassis' liqueur adds a subtle berry sweetness. Mustard and balsamic vinegar create a savory base, and the combination of carrots, onions, celery, garlic, and thyme fills the dish with complexity of flavor. The ribs turn out incredibly tender, literally melting in your mouth. This dish is perfect for a formal dinner where impressing guests with elegant presentation and deep gastronomic enjoyment is important. Serve with mashed potatoes or fresh crusty bread to highlight the richness of the sauce.
1
Heat vegetable oil and quickly fry the ribs marinated in mustard and balsamic vinegar.
- Beef ribs: 2 kg
- Mustard: 3 tablespoons
- Balsamic vinegar: 50 ml
2
When frying, add sliced onion in half rings, whole garlic cloves, thyme, chopped celery stalks, and carrot rounds and continue frying for another 10 minutes. Season with salt and pepper.
- Onion: 4 heads
- Garlic: 6 cloves
- Fresh thyme: to taste
- Celery: 2 pieces
- Carrot: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Pour everything with red dry wine and add hot water until the meat and vegetables are covered.
- Red dry wine: 700 g
4
When the stew boils, reduce to low heat and simmer covered until the meat is fully tender.
5
Try the sugar, salt, add if necessary.
- Sugar: to taste
- Salt: to taste
6
Once the meat is completely tender, remove the lid from the pan and reduce the sauce to the desired thickness over high heat.
7
And now, attention, the trick: add 100 grams of blackcurrant liqueur 'Crème de Cassis' or any sweet berry wine or liqueur.
- Blackcurrant liqueur: 100 ml
8
Final test and everything is ready.