Veal ribs in the oven. Veal ribs stewed in apple and onion sauce How to stew beef ribs in a saucepan

17.03.2024

Veal is a low-calorie meat that contains a number of nutrients: vitamins B3 and B6, zinc, copper, phosphorus, sulfur and other minerals. All this makes it a very valuable dietary product. In addition, this meat is much more tender than beef, so dishes made from it are juicier and faster to cook.

Veal ribs

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Veal ribs in a spicy marinade

1 kg veal ribs; - 3 tablespoons of vegetable oil; - freshly squeezed juice of 1 lemon; - zest; - 4–5 cloves of garlic;

Salt; - ground black pepper; - 2 sprigs of rosemary.

To prepare this dish, it is best to use fresh, chilled meat. But if you only managed to purchase frozen veal ribs, you should not defrost them quickly. Place on the bottom shelf of the refrigerator for 10–12 hours (this can be done in the evening). Meat thawed in this way will be much juicier and softer.

Cut the ribs into portions with several bones in each, depending on the size of the ribs. Wash them thoroughly and dry them with a paper towel to remove excess moisture.

Prepare the marinade. To do this, peel the garlic and cut it into thin slices. Place chopped garlic in vegetable oil (you can also use aromatic oil, such as mustard or olive oil). Using a grater, remove the zest from one lemon and add it to the butter-garlic mixture. Cut the lemon in half and squeeze out the juice; also pour it into the marinade. Season the mixture with salt and pepper, add a couple of sprigs of rosemary (you can also use dried).

Place the ribs in a bowl and pour over the marinade. Cover the top with cling film and leave for one hour at room temperature. This will be enough for the ribs to be saturated with the aroma of the spicy marinade.

Heat a frying pan with a thick bottom. Place the marinated veal ribs along with the marinade on it and fry over high heat. Then transfer them to a baking sheet and bake in the oven for about 50-60 minutes.

To keep the meat juicy and not dry out in the oven, periodically baste it with the juice released during baking.

Veal ribs with onions

It is not difficult to prepare meat according to this recipe, so even a novice housewife can handle the preparation of this dish. - 1 kg veal ribs; - 3 tablespoons of vegetable oil; - 1 medium-sized onion; - 4–5 cloves of garlic;

Salt; - ground black pepper; - greenery. Cut the ribs into portions, wash and dry. In order for the meat to remain juicy inside during frying, you need to “pack its surface.” Heat a thick-bottomed frying pan (no need to add oil yet). Place the pieces on it and fry on both sides until the meat changes color.

Then add a few tablespoons of vegetable oil, mix everything and fry over medium heat for 10 minutes.

Cut the onion into half rings and add it to the ribs. Peel the garlic, pass through a press and place in the roast, salt and pepper the meat. Mix everything thoroughly, cover and fry for another 10 minutes. Place the finished ribs on a large plate in a heap, sprinkle with chopped herbs. Place a side dish around: boiled new potatoes, sauerkraut or rice.

Ribs are always very tasty. If you cook them correctly, the meat will be light, tender and very juicy. This aromatic dish will drive everyone crazy. Be sure to try it, you will definitely like it!

Braised beef ribs with onions

A simple and delicious recipe for a hearty dish is right in front of you. It's worth cooking. Join us because we are starting right now!

How to cook:

Tip: Serve deliciously with chopped fresh vegetables or salad.

Recipe with potatoes

If you want to eat something more complete, then the following recipe will suit you. Here we offer a complete meat and potatoes dish.

How to cook:

Wash and dry the ribs.
Fry until golden brown on both sides.
After this, pour oil into the frying pan and heat it.
Peel and chop the carrots.
Remove the skins from the onion, rinse it and finely chop it.
Add both root vegetables to the oil and simmer until soft.
Pour the water into a saucepan and let it boil on the stove.
Place the ribs in it and cook for ten minutes.
When time has passed, add onions and carrots to the beef.
By this time, peel, rinse and chop the potatoes into cubes.
Add the slices to the ribs, sprinkle everything with spices.
Simmer, stirring, for a quarter of an hour.
Peel the garlic and pass through a crush.
Add it at the end of cooking to the meat along with the potatoes.

Tip: you can add a little zucchini or eggplant to taste.

How to braise beef ribs in wine

For lovers of juicy meat, we can present ribs in red wine. You will get something incredible, try it with us.

How to cook:

Rinse the ribs, dry them, then chop them into portions.
Combine flour with spices and roll ribs in the resulting mixture.
Heat some oil in a frying pan.
Place the ribs and fry until golden brown on all sides.
When they are ready, transfer them to a baking dish.
Peel the onion, rinse, finely chop.
Pass the peeled garlic through a crush.
Place both ingredients into the oil in which the ribs were fried.
When they become translucent, add the mushrooms. Clean them first and cut them arbitrarily.
Fry the contents, stirring, for ten minutes.
Then pour in the wine and broth and bring to a boil.
Remove from heat and pour over ribs.
Place thyme sprigs there.
Cover with a lid or foil and place in the oven for one hour at 180 degrees.
Then reduce the temperature to 150 degrees and bake the ribs for another two hours.

Tip: instead of thyme, you can use any spices you like.

How to stew with vegetables correctly

If potatoes and ribs are too filling for you, try them with vegetables. It only takes an hour to prepare and it will be delicious!

How to cook:

Heat the oil in a saucepan.
Peel and finely chop the onion, add to the saucepan.
Quickly wash and peel the carrots and grate them.
Add after the onion, stir.
While the root vegetables are softening, rinse the ribs.
Chop them in portions, dry them and add them to the carrots and onions.
Pour in enough water to cover by a few centimeters.
Rinse the lemon and squeeze the juice out of it.
Place the remaining rinds in the pan next to the ribs.
Add spices, chopped herbs, soy sauce.
Rinse the sweet peppers and cut out the cores.
Wash the tomatoes, remove the cores, cut the fruits into cubes.
Place the fruits together with the peppers in a saucepan.
Reduce heat and simmer until the meat is cooked.
At the end, add spices and remove the lemon, serve.

Tip: to get a special taste of the dish, root vegetables can not only be softened, but caramelized.

Very tasty and juicy!

A very simple, tasty and tempting meat dish

Compound: for 4 servings

Beef ribs – 700-800 g;
Onions – 1 pc.;
Lemon – 1 slice;
Hot chili pepper – 1/4 pod;
Salt, spices;

Vegetable oil, water.

Delicious meat and fat covered in a sticky sauce

How to cook

cut the pepper into small rings, onion into medium-sized pieces;
Rinse the ribs and cut into pieces with bones. Sprinkle with lemon juice, add pepper and onion. Mix, let stand for 15-20 minutes;
Fill the bottom of the pan with a 1-1.5 cm layer of oil. Place the meat with onions and peppers in it and put on fire. Add water so that it barely covers the meat;
As soon as it boils, reduce the heat to a level that maintains a boil, open the lid slightly to allow excess moisture to evaporate. Simmer for 1.5-2 hours, stirring occasionally, until the meat softens and the sauce in which the ribs are stewed thickens.
Serve slightly cooled, when the sauce enveloping the ribs becomes more viscous and thick.

Cooking features and taste

The meat of beef ribs is always surprisingly tasty and tender, smooth and demands a continuation of the banquet))) And the longer they are stewed, the softer and more tempting this magnificent meat on the bone turns out.

The red piece is chili. If you don’t like spicy food, you can omit it)

The delicious juices flowing from the ribs themselves are mixed with onions (which almost dissolve in the gravy) and lemon juice.
During the stewing process, this sauce gradually thickens, decreasing in volume and enveloping the bones and meat in a thick and pleasantly sticky veil.
How do I know it's sticky?)))) Yes, you're right. But I spank the keyboard with already washed (or licked?...) fingers.

Of course, it would be more correct to wrap the bone in a napkin or use cutlery, but to refuse to feel with your fingertips a flat, hard and slightly slippery... sticky from the delicious sauce... with the softest, most delicious meat... this is beyond my strength. Especially when no one sees or sees and is not at all against this disgrace))

Instead of regular salt, I use “taste salt”, with garlic and spices (basil, oregano, marjoram and mint), which gives the dish a richer taste and amazing aroma.

Very tasty meat!!!

You can also prepare lamb ribs, adding a little more lemon juice, and pork ribs, which go well with a sauce that includes tomato or tomato paste.

Ribs are easy to prepare and always very tasty, so this meat recipe can be used in preparing a romantic dinner for your loved one, the idea for which is.

At the end of cooking, you can add potatoes, cut into large cubes, to the ribs and add a little water. It will quickly stew in the delicious juices from the meat with bones. You will also have a side dish for the ribs: stewed potatoes.

Bon appetit and good mood!!!

Veal ribs are a very popular product. Due to its relatively low calorie content, it is often used to create a diet menu. It is used to prepare soups, borscht, roasts and many other treats. Today's publication will present simple recipes for veal ribs.

Tender and completely lean veal is an excellent option for a family lunch or dinner. To prepare tasty and healthy dishes, it is advisable to purchase fresh or. In this case, the pulp will be more juicy and will easily separate from the bone.

Before cooking, rinse the ribs thoroughly, pat dry with paper towels and cut so that each piece has two bones. After this, they can be marinated, fried in a pan, stewed or baked in the oven. It is very important not to overdo it with heat treatment. Otherwise, the meat will turn out very tough and dry.

Ready-made veal ribs, the recipe for which will be discussed below, are often served with pasta, potatoes or beans. But the best side dish for this type of meat is stewed cabbage.

Ribs with vegetables, baked in the oven

A dish prepared according to this recipe can be served for a family dinner. It is ideal for both adults and children. In order for the hearty veal ribs, the recipe for which can be seen below, to reach your table on time, you need to take care of purchasing all the ingredients in advance. In this case you will need:

Half a kilo of potatoes.
500 grams of veal ribs.
2 ripe tomatoes.
Onion.
Sweet bell pepper.

To ensure that the veal ribs you prepare, the recipe for which is so simple that an inexperienced cook can handle it, do not turn out to be bland and tasteless, you should add salt, any spices and vegetable oil to the above list.

Process description

First of all, you need to deal with the veal. The ribs are washed in cool water, wiped dry with paper napkins and cut into pieces. The product prepared by this method is lightly fried in a small amount of heated vegetable oil and placed in a heat-resistant form.

Place peeled, washed and sliced potatoes, tomato quarters, onion half rings and bell pepper strips on top. All this is salted, seasoned with spices and covered with foil. Baking the veal of this dish means that it is cooked for an hour at one hundred and eighty degrees. It is served hot, first garnished with fresh herbs.

Light soup

This tasty and nutritious first course is very quick and easy to prepare. It perfectly combines meat and vegetable broths. To make the soup with veal ribs, the recipe for which is presented below, more satisfying, you can add any cereal to it. To serve lunch on time, stock up on all the necessary ingredients in advance. This time in your kitchen you should find:

Half a kilo of veal ribs.
400 grams of potatoes.
Large carrots.
Medium bulb.
A bunch of greenery.
Salt and spices.

It should be noted that the above proportions are calculated for 2.5 liters of filtered water. If you plan to cook more soup, you will have to increase the amount of ingredients.

Step-by-step technology

To cook a delicious, nutritious lunch, first wash the veal ribs (a recipe in a slow cooker can be seen in this article) and place them in the bowl of the device. Cold water is poured there and the “Cooking” mode is activated. After the broth boils, remove the resulting foam and cook for about ten minutes. Then the multicooker is reprogrammed to the “Soup” mode.

The finished ribs are removed from the appliance and placed on a separate plate. The remaining broth is filtered through clean gauze and returned to the slow cooker. After this, salt, peeled and chopped potatoes, grated carrots and pieces of meat are added to it. All this is prepared in the “Porridge” mode. After the vegetables become soft, add chopped onion and bay leaf. After five to seven minutes, season the soup with spices, add some salt if necessary, and turn off the device. Before serving, it is sprinkled with chopped herbs.

Braised veal ribs

The recipe for this dish is so simple that even an inexperienced housewife can master it without any problems. In addition, it involves the use of a multicooker, which greatly facilitates the work of the cook. Before you start cooking, be sure to have everything you need on hand. In this case you will need:

A kilo of veal ribs.
A couple of onions.
Medium carrot.
Clove of garlic.
3-4 bay leaves.

Salt, spices and any vegetable oil are usually used as additional ingredients. Thanks to these components, the finished dish will acquire a pleasant rich taste and aroma.

Algorithm of actions

The good thing about this recipe for braised veal ribs is that it involves the use of readily available and inexpensive ingredients. Therefore, this dish will often appear on your table. To prepare delicious lean meat, you need to strictly follow the technology described below. First of all, you should take care of the vegetables. They are washed in cool water, peeled and crushed. The onion is cut into half rings, the garlic is chopped with a sharp knife. After this, they are loaded into the multicooker bowl, into which several tablespoons of vegetable oil are first poured. After the onion becomes transparent, add a bay leaf and carrots cut into small cubes to the device. Vegetables continue to fry until they become soft.

In the meantime, you can work on the main ingredient. Veal ribs are thoroughly washed with cool water, wiped dry with paper napkins, cut into portions, salted and rubbed with spices. The product prepared using this method is placed in the multicooker bowl and mixed gently. After this, the contents of the device are poured with half a glass of filtered water and covered with a lid. The multicooker is turned on to the “Meat” mode and wait for the program to complete. In thirty minutes, soft, well-stewed veal will appear on your table, going well with almost any side dish.

For those who do not like gravy and prefer fried meat to it, you can suggest slightly modifying the recipe. In this case, veal ribs with vegetables are not covered with water. They are simply fried without closing the multicooker and stirring its contents periodically. The readiness of such meat can be judged by the presence of a beautiful golden brown crust on its surface. To enhance the taste of the dish during the frying process, you can add a couple more cloves of chopped garlic.

Since ancient times, the Slavic people have consumed a huge amount of meat products. Vegetarianism is completely unusual for residents of Russia and its neighboring countries. A wide variety of meats have culinary value here: meat from chickens, turkeys, rabbits, goats, and pigs. This list can be continued for a long time, however, it is the beef dish that is distinguished by its rich taste and benefits for the body. There is one part of beef carcass that is rightfully considered a delicacy.

Beef ribs are an absolutely dietary product, because they are low-fat, and dishes made from them have an unforgettable, bright aroma.

How to choose a quality product?

To make the dish truly tasty and juicy, it is important to choose the right beef ribs. There are several rules, following which it is enough to simply make the right decision. The first thing to remember is that beef ribs should not be frozen. During the process of freezing and thawing, the ribs lose their flavor, the meat becomes coarse, and it is almost impossible to cook it soft. Frozen product is only suitable for preparing broths.

High-quality ribs should smell like fresh meat; don’t be shy to give the product a good sniff at the market, because the quality of the finished dish depends on it. It is important to carefully examine the ribs from all sides; there should be no mucus, streaks of sticky liquid, or dried areas on their surface. All this suggests that the meat has been lying on the counter for quite a long time and is already beginning to deteriorate.

High-quality meat should be elastic. Checking this property is very simple: just press the beef with your finger and remove it. The place of pressure should quickly recover to its previous state, but if this does not happen, it means that the meat is stale, the juices have come out of it, and it has begun to wilt. The surface of the ribs should be dry - this means that it has not been frozen or soaked in water to increase volume.

When cut, the meat should have a pleasant pink color, characteristic of the color of beef. If there are any inclusions of other colors, darkening, or spots, this may mean that the animal is sick. There should not be enough meat on the bones, because a dish made from bare bones is unlikely to be satisfying, nutritious and tasty.

Proven Recipes

You can find a thousand and one recipes for delicious beef ribs, but how can you be sure that these recommendations are really good? There is one important sign of a good recipe: braising beef ribs is a long process that takes at least two hours. All “quick” recipes are unreliable. Beef ribs are an ingredient that you shouldn’t get too fancy and experiment with.

The slightest deviation from the classical scheme of their preparation can lead to the fact that the meat will be unbearably tough. There are several proven recipes that are sure to please any housewife and her loved ones.

With prunes

For those who like to experiment, the recipe for stewing ribs with prunes is perfect. This dish is no longer new, however, it is quite unusual. The aroma of prunes perfectly complements the aroma of beef, and the sweetish taste makes the dish special. To conduct this culinary experiment you need:

1.5-2 kilograms of beef ribs;
3 onions;
2 tomatoes;
2 bell peppers;
head of garlic;
150 grams of prunes;
vegetable oil for frying;
salt and pepper to taste;
It is permissible to use a mixture of Provencal herbs, paprika and bay leaves.

Cut the ribs into portions along the bones so that one bone remains in one piece. Pour vegetable oil into a thin-walled frying pan and heat it at maximum power on the stove. Place several pieces of ribs in hot oil and fry them on all sides until golden brown. Fry all the pieces.

In this process, it doesn't matter whether the meat is cooked, the important thing here is that it browns - this will make the final dish more flavorful. Long frying will damage the result, as the juices will leave the meat.

Peel the onion and cut into thin half rings. Remove the dry, thin skins from two cloves of garlic, but do not peel the hard skin. These cloves need to be pierced several times with a thin knife, the rest should be peeled and cut into thin slices. Place the prepared vegetables in a roasting pan or ceramic pot. Place the fried ribs on top and cover with a lid or seal tightly with foil.

The baking process should be long and not too intense, so the roasting pan with meat must be placed in the oven, preheated to 160 degrees, and baked for half an hour. During this time, the meat will cook in its own juice and the juice of vegetables. Next, you need to pour hot, boiled water into the roasting pan so that it covers the meat, and continue baking in the same mode for another 1 hour.

Tomatoes must be scalded with boiling water, peeled, and the pulp cut into small cubes. Peel the pepper from the stalk and seeds, cut its pulp into thin strips. Place the prepared vegetables on the surface of the ribs and continue cooking for another hour. Prunes must be washed with warm water, pits removed if there are any, and placed in a roasting pan with meat. At this stage, the dish needs to be salted, peppered and seasoned with herbs and spices to taste, mix everything and bake in the same mode for another 30-40 minutes.

In honey

Another spicy, but already classic, option for preparing beef ribs is honey-crusted. Thanks to the honey marinade that envelops the outside of the meat slices, its color turns out to be a magical caramel, the structure remains unusually juicy, and the taste is like a fireworks explosion. To prepare this dish you will need:

beef ribs – 1 kilogram;
3 tablespoons balsamic vinegar;
3 tablespoons honey;
1 teaspoon Tabasco pepper sauce;
4 tablespoons adjika or tomato paste;
salt to taste;
vegetable oil for frying.

Divide the ribs into portions and rinse thoroughly, sprinkle with salt and stir so that the salt is distributed throughout the meat. The honey needs to be slightly heated so that it flows freely, pour balsamic vinegar into it, add Tabasco and adjika, mix everything until a homogeneous mass is obtained. Pour the prepared mixture over the ribs, mix everything and leave in a cool place for 2-3 hours so that the meat is saturated with the marinade juices.

You can leave the ribs to marinate overnight or do this in the morning and leave them while you're at work. Marinated ribs must be fried in hot oil until a caramel crust is obtained. The frying process should be as fast as possible. Place the browned ribs in a roasting pan, pour in a glass of boiling water, cover with a tight lid and bake the meat for 1.5-2 hours in an oven preheated to 160 degrees.

On a note

A good multicooker with a vacuum can help speed up the cooking process; in it, the stewing process can take only 1 hour. In addition, ribs according to this recipe can be stewed in a sleeve. To do this, you need to put them in a baking sleeve, add a little hot water, and tie the opening of the sleeve tightly. You can bake ribs in a sleeve at a slightly higher temperature, for example, at 180 degrees.

This is due to the fact that an atmosphere is created in the sleeve, similar to what happens in a slow cooker: the meat simmers in steam and juices, thanks to the intense effect of steam it becomes more tender. Cooking in a sleeve will also take approximately 1-1.5 hours. In addition, cooking in a sleeve retains almost all the liquid that is released from the meat during the cooking process, so these ribs can be served with a very tasty, aromatic gravy.

What to serve with?

You can serve stewed ribs with any side dish: cereals, pasta, boiled, baked or fried potatoes, however, this is a rather noble product, so you can choose more sophisticated types of side dishes for it. An assortment of caramelized mini-vegetables goes perfectly with the ribs. Grilled vegetables would also be appropriate. A very original addition would be puree from turnips or celery, pumpkin or a mixture of these products. Steamed cauliflower and broccoli are perfect - such neutral vegetables will perfectly highlight the entire flavor palette of the ribs.

To learn how to cook braised ribs with sauce, watch the following video.