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Braised Beef Ribs in Red Wine Sauce
5
(1)
200 min
Masterpiece
Knuspr-Küche
Zarte Rinderrippen, die nach stundenlangem Schmoren in einer kräftigen Rotweinsauce fast von selbst vom Knochen fallen. Ein klassisches Wohlfühlgericht für kalte Tage, verfeinert mit frischem Rosmarin und aromatischem Wurzelgemüse. Ein echtes Highlight für alle Liebhaber der langsamen Küche!
Ingredients
Preparation method
Pat the beef ribs dry and rub generously with salt. Sear them vigorously on all sides in a large roasting pan or skillet with a little olive oil until they have a nice brown crust. Then remove the meat and set aside.
Cut carrots, celery, onion, and garlic into small cubes. Sauté the vegetables in the rib drippings (add a little more oil if necessary). Add rosemary and bay leaves and deglaze with red wine.
Once the alcohol smell has dissipated, add the vegetable broth and canned peeled tomatoes. Return the seared ribs to the pot and season with salt and pepper.
Chef's tip
Serve the ribs with creamy mashed potatoes or wide ribbon noodles to perfectly soak up the delicious sauce.
200 min
Masterpiece
