Black Angus Calf Ribs
4 servings
200 minutes
Black Angus calf ribs are a true delight for gourmets. This recipe combines the tenderness of the meat, rich spicy aromas, and a subtle balance of sweet and salty notes. The dish's history traces back to European traditions of meat preparation—slow cooking for maximum tenderness followed by roasting for the perfect crust. The glaze made from honey, ginger, and soy sauce adds a piquant sweetness and light caramelization to the ribs, while the accompaniment of Kenyan beans adds freshness and a slight tang from lime juice. The dish pairs perfectly with Satsabeli sauce, which enhances the rich flavor of the meat. These ribs will be a magnificent choice for a festive dinner or simply a cozy evening when you want to indulge in something exquisite.
1
Marinate the ribs in sea salt, pepper, oil, and rosemary for 1 hour. Then place the ribs in a pot, cover with cold water, and put on the stove. After boiling, cook for another hour. Then remove from heat and let cool in the water (the water should cool completely).
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 20 ml
- Rosemary: 2 g
2
Prepare the glaze: heat honey in a saucepan and add thyme, 3 g of finely chopped garlic, and grated ginger root. Stir constantly to lightly sauté the garlic. Then add soy sauce and mix well until smooth. Simmer for 5 minutes and remove from heat.
- Honey: 200 g
- Thyme: 2 g
- Garlic: 10 g
- Ginger: 6 g
- Soy sauce: 50 ml
3
Season the cooked ribs at room temperature with salt and pepper, fry in a pan for 2 minutes on each side. Remove from heat.
- Salt: to taste
- Ground black pepper: to taste
4
Fry Kenyan beans in vegetable oil with salt, minced garlic, and lime juice.
- Kenyan beans: 160 g
- Vegetable oil: 20 ml
- Salt: to taste
- Garlic: 10 g
- Lime juice: 20 ml
5
Place the cooked ribs on a plate and brush with glaze. Arrange the fried beans next to it. Serve with Satsabeli sauce.
- Honey: 200 g
- Satsebeli: 80 g