A dish of beef ribs. What to cook from beef ribs for the second

29.09.2019

Oven Beef Ribs Ingredients:

Fresh beef ribs - 1.5 kg.
Potatoes (medium) - 5-6 pcs.
Onions (large) - 1 pc.
Garlic - 3-4 cloves
Carrots - 2 pcs.
Sesame oil - 3 tablespoons
Black peppercorns - 5-6 pcs.
Soy sauce - 3 tablespoons
Lemon juice - 2-3 tsp
Salt, spices for meat - to taste
Bay leaf - 2 pcs.

Beef ribs in the oven. Cooking method:

Cooking time: 3 hours.

Servings: 6.

To cook beef ribs in the oven, you need a roasting sleeve. The principle of operation is extremely simple - we put all the ingredients in a baking sleeve and put in the oven. The secret of the recipe is in how we will prepare the beef.

1. There is usually not too much meat on beef ribs, so choose slices with extra layer. When the meat is fresh and of high quality, the second layer of meat is thin, soft and easily detached from the ribs. Try to choose cuts of meat with a thin, tender film.

2. First, prepare the meat - for this we take beef ribs, rinse well and, if necessary, remove the film. Now cut the ribs so that each piece has a separate bone. If you have a second layer of meat, then cut it horizontally so that the size of the pieces with bone and the usual are about the same.

3. Next, we will marinate the meat. Take a deep bowl and put the meat in it, pour soy sauce. If you like the beef to be saltier, you can add some salt to the meat. Add meat spices, lemon juice, sesame oil, black peppercorns. Now mix everything thoroughly, try to keep each piece covered with marinade. Now cover the bowl with a lid and set aside to marinate for about two hours.

4. Now let's prepare the vegetables. Potatoes, carrots, onion and garlic - wash and peel. Chop the potatoes into large pieces, onions - in half rings, garlic - into rings, and carrots - into strips.

5. When the meat is marinated, take a roasting sleeve and place the vegetables and beef in it so that the ribs are on top. Close the roasting sleeve thoroughly, make a few holes with a fork and place in a baking sheet. Place the dish for 1 hour in a preheated oven to a temperature of 180 ° C. After the allotted time, remove the baking sheet, carefully open the roasting sleeve and set the meat to brown for another 15 minutes.

6. Serve hot baked beef ribs. Unleavened rice and light vegetable salads are well suited as a side dish.

Bon Appetit!

So tender and juicy beef ribs you probably haven't tried it yet! The result is achieved by the fact that the ribs languish for a long time in the oven. Red wine also helps to soften meat, and aromatic herbs and the spices give this beef an amazing flavor. This dish can be successfully served not only for a family dinner, but also for festive table... If you like with side dishes, serve boiled potatoes with the ribs. Do not forget also about fresh herbs or vegetables, preparing salad for meat and garnish. In order not to miss anything from the recipe and you have excellent ribs, follow a step-by-step recipe for cooking tender beef ribs in the oven with a photo... The cooking process is not complicated, and the time spent on it will more than pay off as soon as you hear grateful reviews about your dish!

Ingredients for Cooking Tender Beef Ribs

Step-by-step cooking of tender beef ribs in the oven with mushrooms

Rinse fresh beef ribs in cold water, cut into pieces and dry.
In a separate bowl, combine flour, salt and ground pepper.
Roll the dried ribs in a breading of flour and spices.
Preheat the skillet well with vegetable oil and fry all the slices in it on both sides.
Place the fried ribs in a thick-walled baking dish.
Cut the onions and garlic into half rings or cubes and fry until golden brown. You can fry in the same pan where the ribs were prepared.
When the onion is slightly fried, add the chopped champignons to it. Saute the onions and mushrooms for about 8-10 minutes. During this time, the liquid from the mushrooms will evaporate, and they will begin to brown.
Pour red wine and half a glass of broth or boiling water from a kettle to onions and mushrooms. When the contents of the pan boil, add salt and pepper it.
Pour the mushrooms and wine into the roasted ribs dish, place a few thyme sprigs on top and cover.
Preheat the oven to 180 degrees and bake the ribs for about 1 hour.
Then, lower the temperature to 150 degrees and bake the ribs for another 1.5 hours. The ribs must be covered with a lid, otherwise all the liquid will evaporate and they may burn.
When the meat is cooked, remove the thyme sprigs and serve the ribs hot.

Beef ribs are served with mashed potatoes or boiled rice with fresh herbs, vegetables or sauce. Bon Appetit!

Beef is tasty, healthy and mostly lean meat, which always pleases those around with its appearance on the table. However, this meat also has its disadvantage - it will take patience to cook beef, since you spend quite a lot of time waiting for the meat to be ready.

In the proposed recipe, you will learn how to cook beef ribs, spending the minimum amount of time and not losing the taste of the dish. First of all, as expected, we will prepare everything you need.

How to cook beef ribs

Beef ribs - 400-500 gr.;
Vegetable oil - 3-4 tbsp. l .;
Mustard powder - 1 tbsp. l .;
1 large onion 2-3 small;
1 large carrot or 2-3 small carrots;
The amount of salt, pepper and other spices is at your discretion.

Let's start cooking by cutting the meat. V beef ribs a sufficient number of small films, but it is not necessary to remove them, since the magic marinade will soften them too.

Marinate the ribs

So, you cut the meat in such a way that each rib is a separate piece of bone (or cartilage, if it is veal) and pulp. Now dip the meat in a bowl and cook the marinade - add salt, mustard powder, seasonings and a tablespoon of vegetable oil. Stir and set aside.
If time is short, put the beef ribs in a warm place, then they will marinate faster. If you are making a preparation, leave the meat in the refrigerator. By the way, in this form it can stand for several days - this will only make the dish tastier.
Next, peel and wash the onions and carrots. Cut the onion into cubes.
Carrots - in long narrow sticks. Set the vegetables aside.

Fry the ribs

Heat in oil in a skillet and lay out the meat. Fry the ribs over high heat for 5 minutes, stirring constantly, until they are crusty.
Now add boiled water to the pan so that it completely covers the ribs, wait until it boils, reduce heat and cover.
After half an hour, when the water has almost evaporated, add the carrots.
Wait another 10 minutes and place the onions in the pan. Check the ribs for readiness - the meat should easily separate from the bone.
If the meat is done, simmer the dish for another 5 minutes and turn off the heat. Now the fragrant, stewed beef ribs are ready to serve! If you wish, you can add any greens you like to this meat.
Why mustard for the marinade?
The beauty is that mustard pickle goes well and complements the taste of meat, so this photo-recipe for beef ribs will appeal even to those who were previously indifferent to veal. You can serve this dish with any side dish you love for a long time, and do not forget to put pickles on the table - they will perfectly complement each other.

Hello everybody! Who was looking for a simple recipe for cooking beef ribs in the oven, he went to the blog at. I want to assure you to come up with a dish from this part beef carcass tastier than mine, you have to try very hard.

What's so special about him? Exactly that nothing! Everything is surprisingly simple and tasty. Beef ribs are baked in the oven with potatoes. You can also use foil for this, but I prefer to cook them in my sleeve. Ribs and potatoes in it are more aromatic, juicier. In short, much tastier.

Looking at step by step recipe You have probably already noticed that first a special marinade for beef ribs is prepared, in which they are kept for some time. How much you will find out a little later.

Also, potatoes, separately from the meat bones, are seasoned with spices. It is thanks to these not cunning actions that the treat acquires its unique individuality. There is no more point in tormenting you by talking about all the delicious delights of the dish. I start cooking, you will see everything in the photo.

Turning meat ribs into an exquisite delicacy

500 gr. beef ribs;
1 kg. potatoes;
one onion;
5-7 cloves of garlic;
1 tbsp. l. dry mustard;
a third of a glass of soy sauce;
2 tbsp. paprika spoons;
2 tsp turmeric;
vegetable oil;
lettuce leaves;
sleeve for baking.

I forgot to warn you that potatoes with veal are the tastiest. Although I think you are already well aware of this. It is not so hard and cooks faster.

How to marinate for baking

I add dry mustard to the beef ribs.

Sprinkle them with soy sauce.

Sprinkle the bones with sweet paprika.

I pour in a couple of boules of vegetable oil.

Mustard knitted soy sauce, butter and all meat juices, so you won't see the marinade as such in the photo. It should work for you as well. The spice mixture envelops the ribs. In this state, they need to be sustained for at least an hour.

In short, as long as your patience is enough. In this case - time best chef... An excellent solution would be to leave the beef in the refrigerator until the next day. A few hours spent in the arms of the marinade will allow it to thoroughly soak in flavors and aromas.

Then I cut the onions in half rings. I divide the cloves of garlic into several slices.

I'm peeling potatoes. I cut it into four parts. If the vegetable is large, then there may be more parts. Combine garlic and onions with potatoes.

Sprinkle the vegetables with turmeric.

Cooking in the oven

I put the ribs with potatoes in a preheated oven to 200 degrees. I don't make any punctures in the sleeve. So that everything tasty, aromatic and healthy remains inside.

I bake the dish for one hour. Periodically, I visually check it for readiness. At the same time, loudly swallowing saliva - even just from the sight of regularly hissing beef in a sleeve swollen like a bubble. I understand that now. All these checks are a myth. I just enjoyed the picture of the cooking, looking forward to the long awaited ending.

The Ministry of Health warns - be vigilant and careful! Do not scald yourself when you slit the sleeve to remove your dinner.

So that's the way it is, friends. Do not scour the Internet anymore looking for a way to cook delicious beef ribs. You have achieved your goal. Better bookmark the recipe page and come back again and again to dive into the unknown world of culinary innovation.

I put the ribs in the oven for cooking. The aroma enveloped, the thoughts confused everything. I barely took a picture of the dish, almost ate it. I somehow waited - I got so drunk for the night! I dreamed of a ladybug. How is sleep decryption?

Ingredients:

1 kg of ribs;
140 g tomato paste;
3 tbsp. l. sweet ketchup;
2 tbsp. l. granulated sugar;
1/4 chili pepper
2 cloves of garlic;
salt;
freshly ground black pepper.

Rinse the meat product, chop into small pieces.

Place a pot of water on the stove. Add salt and pepper to it. Wait for the liquid to boil and place the ribs in it. Cook the meat for 8 - 9 minutes with active boiling. Remove the ribs from the water, leave to cool.

Prepare the marinade:

Mix sweet ketchup and tomato paste.
Add mashed garlic, small chili peppers.
Season with salt and pepper to taste.
Add sugar.
Mix the ingredients thoroughly.

Rub the marinade over the ribs on each side. Pour the remaining sauce over the top. Close up a bowl of meat cling film and put it in a cold place until morning.

Transfer the marinated ribs to a skillet, pour over the remaining marinade and simmer until tender. It turns out very juicy, delicately tasty. Serve the dish with any side dish and homemade bread.

Beef ribs with mushrooms in red wine

Ingredients:

2 kg fresh beef ribs;
40 g tomato paste;
1 tbsp. strong meat broth;
90 ml olive oil;
1 tbsp. dry red wine;
230 g bacon;
330 g porcini mushrooms;
ground black pepper;
rock salt;
olive oil;
dry garlic.

Coarsely chop the prepared ribs. Sprinkle them with rock salt and pepper on all sides. Use your hands to actively rub these additives into the meat. Marinate the ribs for at least a quarter of an hour.

Heat olive oil in a deep skillet. Fry the ribs on each side until a beautiful crust appears.

Add tomato paste, dry garlic to taste. Pour in wine. Stir the ingredients, simmer together for a quarter of an hour.

Pour in broth. Cover the skillet with foil and place in the oven for 70 minutes. Bake the dish at medium temperature.

Cut the bacon into thin strips. Fry over high heat with a little oil. The chunks should be crispy.

Cut the mushrooms in half. Fry in the bacon fat.

Remove the skillet with prepared ribs from the oven. Transfer the meat to a separate plate. Darken the contents of the pan until thickened. Strain the resulting sauce through a fine sieve.

Arrange the still hot ribs on portioned plates. Top with porcini mushrooms and crispy bacon pieces. Pour the strained sauce over the dish.

Beef ribs in caramel

Ingredients:

2.5 kg ribs (beef);
160 ml tomato sauce;
2 tbsp. l. wine white vinegar;
sea salt;
4 tbsp. l. Worcester sauce;
2 tbsp. l. hot mustard;
2/3 st. dark beer;
40 g of bee liquid honey;
ground black pepper;
olive oil.

Wash the ribs and pat dry with paper napkins. Cut. Cover them with salt and pepper. Rub the seasoning vigorously into the meat.

Water the ribs olive oil... Place in an ovenproof dish covered with 2 - 3 layers of foil (shiny side up). Heat the oven to 90 degrees and put the meat in it for 7 - 8 hours.

Transfer the finished ribs to an oiled baking sheet. Pour the remaining juice into the pan. Add beer, both sauces, honey, vinegar, mustard to it. If necessary, salt. Stir the ingredients and boil over low heat until thick.

Pour ribs on a baking sheet with the prepared sauce. Bake them in an oven preheated to 190 degrees for about half an hour. Serve juicy dish with any side dish.

Beef ribs in a slow cooker

Ingredients:

730 g beef ribs;
70 g homemade adjika;
1.5 tbsp. filtered water;
2 large onions;
any vegetable oil;
fine salt.

Rinse the meat product thoroughly with running water. Cut into separate ribs with a sharp knife. Rub fine salt directly with your hands into the meat pulp.

Peel the whole onion. Cut into thin half rings.

Put half of the chopped vegetable into the bowl of the "smart pan". Sprinkle it generously with vegetable oil. Place the prepared meat on top. Smear it with adjika. Pour out the remaining onion.

Pour all the ingredients with the filtered boiled water... Close the lid of the device. Activate extinguishing mode. Cook the ribs for 80 - 90 minutes. After the beep, leave the dish to heat up for another half hour. Serve the soft tender ribs hot.

Veal ribs with carrots and white beans

Ingredients:

9 - 10 large veal ribs;
3 pcs. carrots;
1 can of canned beans (white)
420 g tomatoes in own juice;
5 - 6 garlic cloves;
salt;
olive oil or other quality vegetable oil;
spices for beef.

You need to start cooking the dish by processing the ribs. Rinse well, rub with salt and selected meat spices. Fry the meat product in a suitable multicooker mode. You need to cook the meat with the lid open, periodically turning the pieces until a delicious ruddy appears on them.

Peel the carrots, cut into medium slices. Garlic - in arbitrary pieces. Remove the skin from the tomatoes in their own juice, cut coarsely.

Send prepared carrots, garlic and tomatoes together with juice from the jar to the bowl of the "smart pan" to the ribs. Pour out there canned beans without liquid. Add salt to the mass to taste.

Activate the "Multi-cook" mode for 50 minutes. The optimum temperature is 150 degrees. The meat according to this recipe turns out to be very tender, tasty in a fragrant gravy.

Beef ribs in kvass

Ingredients:

1 kg of beef ribs;
1 large onion;
2 juicy ripe tomatoes;
430 ml of double fermentation kvass;
4 slices of rye bread;
5 pieces. carnations;
1.5 tsp cumin;
salt;
a mixture of seasonings for meat;
sunflower oil.

Cut the tomato and onion into semicircles. Grind the bread together with the crust into thick short cubes. Dry the latter in a dry frying pan or in the oven. You can simply leave the bread overnight without a bag or film.

Chop the meat into separate ribs. Season each with salt and spice. Heat sunflower oil in a cauldron. Fry the prepared meat slices on it until a beautiful crust.

Extract the beef. In the remaining fat, cook the onions and bread slices together for 3-4 minutes. Add tomato slices, cumin, cloves, salt. Fry until the tomato is actively producing juice.

Return the meat to the cauldron. Pour kvass into a container.

Put out the dish tightly closed lid 60 - 70 minutes. Serve the stew for dinner with boiled potatoes or broccoli.

Spicy beef ribs kebab

Ingredients:

730 g beef ribs;
2 tbsp. l. wine vinegar;
a pinch of caraway and coriander;
3 tbsp. l. sunflower oil;
3 - 4 garlic cloves;
spices;
fresh herbs.

Rinse the ribs, chop into small pieces. Send all the herbs to the blender bowl along with the garlic cloves. Turn them into a homogeneous mass. Add salt, spices, vinegar and sunflower oil. Whisk all ingredients together thoroughly.

Cover the prepared ribs on all sides with the resulting bright green mass. Stir them, put in a cool place for 3 - 4 hours. If you have time, it is best to marinate the meat for as long as possible.

Place the beef on a wire rack. Fry over hot coals until cooked through. In the process, periodically turn the meat. Submit fried dish with spicy ketchup and assorted fresh vegetables.

Viennese soup with beef ribs

Ingredients:

1.5 kg of beef ribs with a lot of meat;
1 kg of beef brisket;
3 brain bones;
2 carrots;
1/4 celery root;
1 parsley root;
1 onion;
1 bunch of fresh parsley
2 small tomatoes;
2 bay leaves;
salt;
allspice peas.

Prepare meat:

Put the seeds on the bottom of the pan.
Distribute the washed and chopped ribs from above.
Add large chunks of beef brisket to the container.
Everything meat products pour water and cook for 4.5 - 5 hours. The liquid should not actively boil. It is necessary to remove the foam in the process.

While the meat is cooking, you need to make a vegetable base for the soup. To do this, cut the tomatoes, carrots, celery root into small slices. Cut the onion in the skin in half and fry until a brownish cut. Send all prepared vegetables to boiled meat. Move salt, lavrushka, peppercorns, parsley root there. Cook the mass for another 1 hour. Remove bay leaves, roots, onions. Leave the soup to infuse overnight. Serve with the cheese pancakes.

Soup with cabbage on beef ribs

Ingredients:

720 g beef ribs;
1 large tomato
4 - 5 garlic cloves;
130 g white cabbage;
2 onion;
1 tbsp. l. tomato paste;
2 potatoes;
1 large carrot;
salt;
a mixture of spices.

This step by step method cooking beef soup will allow you to quickly cook delicious hearty dish for the whole family. Especially if you prepare the meat in advance.

The first step is to chop up the ribs and cut off excess fat from them. Add the peeled onion. Boil the broth for 80 minutes at a low boil.

Add potato cubes to the soup. After 15 minutes - fry from the second chopped onion and carrots.

Coarsely chop the tomato and send to the blender bowl. Send all the garlic there at once. Chop the ingredients thoroughly and place in a skillet along with the tomato paste. Salt and simmer a little. Transfer it to the soup along with finely chopped cabbage. Add salt to taste, spice mixture. After another 15 minutes, turn off the stove and pour the soup into bowls. It is delicious to eat with chopped herbs and homemade sour cream.

Beef ribs in a pan

Ingredients:

560 g ribs;
1 onion;
2 small carrots;
5 tbsp. l. refined oil;
1 tbsp. l. mustard powder;
salt;
any fat for frying;
a mixture of peppers.

Cut the ribs into separate parts. Place in a bowl. Mix oil, salt, pepper mixture and mustard powder. Pour the resulting mixture on top. Rub it quickly and actively into the surface of the meat. Under these conditions, leave the beef to marinate for a couple of hours.

Heat the fat, fry the pickled ribs on it for 5 - 6 minutes on each side. Add water to the pan so that the liquid completely covers the meat. Darken this hearty second dish under the lid for half an hour.

Add thin onion rings. Fry the food together for another 8 minutes. This simple recipe will help you step by step to prepare hot for your everyday lunch or for a holiday table.