Beef ribs with onions recipe

Very tasty and juicy!

Tender, soft, very tasty ribs. The recipe is quite ordinary.

Compound

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

Very tasty meat and fat, covered with viscous sauce

How to cook

Cut the pepper into small rings, the onion into medium-sized pieces; Wash the ribs and cut into pieces with bones. Sprinkle with lemon juice, add pepper and onion. Mix, let sit 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, 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 so that excess moisture evaporates. 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 most viscous and thick.

Making Tips

The meat of beef ribs is always breathtakingly tasty and tender, smooth and demanding to continue the banquet))) And the longer they are stewed, the softer and more seductive this wonderful meat on the bone comes out.

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

The most delicious juices flowing from the ribs themselves are mixed with onions (which practically dissolve in the gravy) and lemon juice.

During the stewing process, this sauce thickens evenly, 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 are right. But I spank the keyboard with already washed (or licked?...) fingers.

Naturally, it would be better 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, wonderful meat... this is beyond my strength. Especially when no one sees or sees and is not at all against this outrage))

Instead of ordinary salt, I use “savory salt”, with garlic and spices (basil, oregano, marjoram and mint), which gives the dish the most rich taste and cool smell.

Very tasty meat.

You can also prepare lamb ribs, adding a little more lemon juice, and pork ribs, which mix nicely 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, for which you are planning here.

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 most delicious juices from meat with bones. There will also be a side dish for your ribs: stewed potatoes.

Bon appetit and good mood to you.

Braised beef ribs

It would seem like such an ordinary dish - beef ribs stewed on the stove. But believe me, my dear readers, it turns out so indescribably delicious, so fragrant and so appetizing that it’s simply impossible to put down! Another important point: like, perhaps, all beef dishes, these ribs are very filling and nutritious, so they are perfect as lunch or dinner for the whole family.

Good option for dinner

I also really like that this braised beef short rib recipe is so easy. And the manufacturing process is not long, but it is worth considering that stewing the ribs itself will take you 1-1.5 hours. But at this time you can safely do other things.

Cooking the most delicious ribs at home

By the way, this dish is perfectly stored in the refrigerator and when heated it is in no way worse than freshly prepared. So you can braise the ribs in advance - this is also very convenient, right? I will be happy to tell you how to prepare this dish. Shall we go to the kitchen?

Ingredients for 3 servings

0.5 kg beef ribs;
1 onion, medium size;
1 small carrot;
0.5 teaspoon of spices for meat - to your taste;
salt, dark ground pepper to taste;
vegetable oil.

Preparing and selecting meat

For stewing, we select the freshest ribs with a sufficient amount of meat layer on them. If you use thawed ribs, they will not be as tasty. We carefully wash the ribs with running water. We carefully remove all the bone fragments. Cut the ribs into pieces so that each one contains 1 rib. It’s not a bad thing that not all pieces will be the same size - it won’t affect the taste.

How to fry in a frying pan?

Heat a frying pan with vegetable oil and add the ribs. Fry the ribs over high heat until golden brown. Then turn it over and fry the other side in the same way. Transfer the ribs to a saucepan or saucepan with a thick bottom.

Cut the onion into half or a quarter into rings, carrots into thin half rings or grate them on a coarse grater.

In the same frying pan where you fried the meat, place the onions and carrots and fry over low heat, covered, for 8-10 minutes, until soft. During this period of time, stir several times. Add a little vegetable oil as needed.

Place the fried onions and carrots into the pan with the meat.

Add salt, dark ground pepper and meat seasonings to your taste. Mix.

Fill the contents of the pan with boiling water so that the ribs are covered approximately 2/3.

Subtleties of making in a saucepan

Place the pan with the ribs over high heat and bring the liquid to a boil. Then reduce the heat to low and simmer the ribs under the lid until soft, for 1-1.5 hours. Approximately 0.5 hours after the start of stewing, taste the liquid in the pan. Add salt, pepper or spices as needed. During stewing, the fire should be low so that all the liquid does not evaporate - the ribs should remain in the sauce in which they were stewed, and should be covered to approximately one-half the height.

The precise stewing time depends on the properties of the meat, so decide on your own: when cooked, the meat should simply pull away from the bones and disintegrate into fibers.

Place the finished ribs on a plate and serve. Any side dish for stewed beef ribs is suitable: potatoes, porridge or pasta.

VIDEO: How to cook ribs in the oven with honey and soy sauce

Beef ribs with onions recipe

Beef ribs can be prepared in different ways. They make a delicious sauce or stew. You can cook beef ribs in the oven or in a frying pan. Kharcho soup with ribs is hearty and rich. There are many dishes with beef ribs. And what dish turns out delicious in its own way.

I would like to suggest you cook beef ribs stewed in tomato and onion juice.
To make this tasty and fragrant dish, we will need these ingredients: nine pieces of beef ribs,
five to seven huge onions,
a pinch of salt,
a pinch of dark ground pepper,
two tablespoons of tomato paste,
two tablespoons of vegetable oil,
fresh dill or parsley - optional.
Now let's learn how to cook beef ribs.

1. Wash the beef ribs under cool running water and cut one at a time. Place in a bowl and add salt and ground dark pepper. Mix everything well. Heat the vegetable oil in a deep frying pan or casserole. Place the ribs evenly, one at a time, into the hot oil and lightly fry over medium heat. If you add all the ribs at once, they will not cook well.

2. When the ribs are lightly fried, reduce the heat to low. Peel the onions, wash them and cut them into small cubes. Place the chopped onions on top of the meat. Add two tablespoons of tomato paste. Close the lid and cook on the lowest heat for 1 hour. No need to stir.

3. After an hour, open the lid and mix everything well. Close the lid again and simmer the beef ribs on the lowest heat for 2-3 hours. The longer the meat is cooked, the softer and more tender it will be. If the meat is hard at first, then at the end of production there is no trace of its hardness left. Onion juice will make it tender, fragrant and very soft. At the end of cooking, you can sprinkle the ribs with chopped fresh herbs.

Braised beef ribs

Ingredients

Beef ribs – 650 gr

Water – 300 ml + as much as needed during stewing

Onions – 260 gr

Vegetable oil – 2 tbsp.

130 kcal
2 hours 10 minutes
2 hours 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Braised beef ribs are soooo delicious! But there is one drawback - they do not stew quickly. Although, this minus outweighs the big plus, namely that the ribs turn out mega-tasty and super-juicy. )

Homemade canned adjika, a lot of onions, a low stewing temperature and little patience - I hope this won’t be the case;)

It’s even easier to stew ribs in a slow cooker - you don’t need to watch the amount of water, because it won’t evaporate as quickly as on the stove. By the way, you can and even need to cook pork ribs according to this recipe; they require less time.

Let's get started. Prepare beef ribs, adjika, water, onion, salt, vegetable oil.

Cut the ribs into pieces according to the number of these very ribs, in other words, into segments between the bones. I had big ribs, the cow was obviously big, so out of 650 grams I got 6 rather small pieces. Peel the onion (lots of onions) and cut into half rings.

Place half the onion in a thick-walled pan or cauldron, pour vegetable oil over it. Salt the beef ribs.

Place the ribs on the onion, pour over the prepared homemade adjika.

Place the remaining onion on top and pour in boiled water.

Place the cauldron on the stove, the fire is powerful, and when the water boils, turn it down and let the ribs simmer until done. This will not be useful and will not take much time. My ribs were done within 2 hours and the meat was tender and just falling off the bone.

During the stewing process, the water evaporates, so add it from time to time and little by little as much as is needed. Well, in the end, when the beef ribs are ready, there should be no water left in the cauldron, there will only be a thick sauce.

Serve braised beef ribs with any side dish and enjoy the wonderful meat! :)