Beef ribs with baked pumpkin
4 servings
120 minutes
Beef ribs with baked pumpkin is a refined dish of Russian cuisine that combines the rich meat flavor with the gentle sweetness of pumpkin. It originates from ancient Russian traditions of meat preparation, where it was slow-cooked in an oven for tenderness and juiciness. Khmeli-suneli and Adyghe salt give the ribs a rich aroma, while sweet chili sauce adds a spicy note to the pumpkin garnish. Baking in foil preserves all the juices, and the final uncovered baking gives an appetizing crust. The dish is perfect for a cozy family dinner, and fresh cherry tomatoes and lettuce leaves decorate it, adding freshness. The wonderful combination of flavors makes it a favorite among lovers of hearty and harmonious dishes.
1
Wash and dry the meat.
2
Salt with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
3
Season the ribs with khmeli-suneli.
- Khmeli-suneli: to taste
4
Wrap the ribs in foil.
5
Put the meat in the refrigerator for 1 hour.
6
Wash and peel the pumpkin, cut into slices.
- Pumpkin: 1 piece
7
Then cut the pumpkin into pieces.
- Pumpkin: 1 piece
8
Place the ribs and pumpkin on a parchment-lined baking sheet.
- Beef ribs: 1 piece
- Pumpkin: 1 piece
9
Salt the pumpkin with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
10
Season the pumpkin with khmeli-suneli.
- Khmeli-suneli: to taste
11
Apply sweet chili sauce on the pumpkin.
12
Cover the pumpkin with foil and place it in a preheated oven at 200 degrees for 1 hour.
13
Remove from the oven, unwrap the foil, and bake for another 30 minutes.
14
Garnish with cherry tomatoes and lettuce leaves for serving.
- Cherry tomatoes: 1 glass
- Iceberg lettuce leaves: 4 pieces
