Beef Ribs in Red Wine
Main Dishes | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Beef ribs in red wine
Ingredients
- Thick Beef Rib - 4 lbs
- Vegetable Oil - 1 fl oz
- Thyme - 2 sprigs
- Rosemary - 2 sprigs
- Red Grape Juice - 12 fl oz
- Fingerling Potatoes - 21.2 oz
- Carrot - 8.8 oz
- Shallot - 4 pieces
- Butter - 3.5 oz
- Basil - to taste
- Fresh basil leaves - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 428°F.
Step 2
Cut the ribs into pieces. Season generously with salt.
Step 3
In a heavy-bottomed pot, heat vegetable oil and sear the ribs until golden brown.
Step 4
Place thyme and rosemary with the ribs, and pour in the wine. Wait for the wine to come to a boil, then let it simmer for 4 minutes.
Step 5
Add water until the ribs are covered, and bring to a boil.
Step 6
Cover with a lid and place in the oven for 1 hour. Add whole shallots to the pot 20 minutes before the end of cooking.
Step 7
Place the potatoes on a baking sheet and put them in the oven for 20 minutes.
Step 8
Add the carrots to boiling water and cook for 3–5 minutes. Then, pour cold water over them to stop the cooking process.
Step 9
Mash the potatoes with the flat side of a knife or the bottom of a glass.
Step 10
In a skillet, heat vegetable oil and arrange the potatoes in a single layer. If all the potatoes do not fit in the skillet, you can fry them in two batches. Fry the potatoes until golden brown on both sides. Transfer to a clean dish.
Step 11
Add the carrots and unpeeled garlic cloves to the same skillet. Sauté until golden brown.
Step 12
Return the potatoes to the skillet, add 50 grams of butter, and season with salt. Gently stir for 2 minutes and remove from heat.
Step 13
Arrange the ribs and shallots on a platter, then strain the broth into a wide saucepan and reduce it by half.
Step 14
Reduce the heat, add butter to the saucepan, and whisk it in.
Step 15
Drizzle the sauce over the beef ribs.
Step 16
Arrange the vegetables around the dish, garnish with basil, and serve.
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