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Ingredients
Braised Beef Ribs
- Ingredients
- 2 kilograms Beef rib
- 4 Tbsps vegetable oil
- 2 onions
- 2 carrots
- 2 Celery
- 2 garlic cloves
- 1 Parsnip
- 1 tsp Juniper berries
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Tomato paste
- 200 milliliters Red wine
- 400 milliliters Beef broth
- salt
- peppers
Peel the onions, carrots, garlic and parsley root and dice.
Rinse, trim and slice the celery.
Rinse the ribs and pat dry. Season with salt and pepper and cook in 2 tablespoons of hot oil.
Cook the vegetables in the remaining oil, stir in the tomato paste, deglaze with the red wine and reduce by half. Let boil down while stirring, then deglaze with the remaining wine. Let boil down again, pour in a little broth and place the meat back into the sauce. Place the juniper, bay leaf and peppercorns in a spice bag and tie. Place the spice bag in the sauce and cook together in a preheated oven at 160°C (approximately 325°F) uncovered for about 1.5 hours. Meanwhile, turn the ribs over and gradually pour in the remaining liquid. Season with salt and pepper, remove the spice bag and serve.