Baked steer rib with spicy teriyaki glaze and sweet potato
6 servings
360 minutes
Baked beef rib in spicy teriyaki glaze with sweet potato is a refined dish that embodies the traditions of slow cooking and harmony of flavors. Its roots trace back to Italian cuisine, where tenderness of meat and richness of sauces are valued. The ribs, marinated in red wine and teriyaki, are roasted to perfection, infused with the aromas of caramelized onions. Sweet potato baked with honey and rosemary complements the meat with softness and sweet notes. This dish is an ideal choice for a leisurely dinner that reveals the depth of flavors and aromas. Juicy meat falling off the bone harmonizes with the tenderness of sweet potato, while spinach and fried onions add freshness and textural contrast. Serve it with a glass of dry red wine to highlight the richness of its flavor palette.
1
Cut the ribs along the bone, season with salt and pepper to taste. Fry in a pan with sunflower oil over medium heat until golden brown, then brush the ribs with a sauce made of wine, teriyaki sauce, and black pepper.
- Beef ribs: 1400 g
- Sunflower oil: 10 ml
- Red dry wine: 70 ml
- Teriyaki sauce: 70 ml
- Sugar: 30 g
2
Prepare an onion 'cushion': chop the onion coarsely, place it in a tray, and sprinkle with sugar for later caramelization. Place the ribs on the onion 'cushion', wrap them in foil. Bake in the oven for 4-5 hours at 160 degrees until the meat pulls away from the bone.
- Onion: 400 g
- Sugar: 30 g
3
For serving: Cut sweet potato into wedges, mix with rosemary, oil, add a spoon of honey and white wine. Bake in the oven at 300 degrees until tender (about 20 minutes).
- Sweet potato: 70 g
- Dry white wine: 50 ml
- Honey: 1 teaspoon
4
Layer the onion 'pillow' with meat juice, place the ribs on top, and garnish with sweet potato slices, fried onions, and young spinach.
- Fried onions: 10 g
- Spinach: 2 g