Braised beef ribs in spicy sauce
Delicious, juicy meat on ribs in a nice spicy sauce with a slight sourness added by tomatoes. Cooking such ribs is not difficult at all, and the meat stewed at low temperature turns out tender and soft.
Constituents (8 servings):
- beef ribs - 2 kg
- tomatoes in their own juice (peeled from skin) - 800 gr .
- bone veal or chicken broth (or water) - 200 ml
- large onion - 2 pcs.
- medium carrot - 2 pcs.
- hot chili pepper - 1-2 pcs.
- olive or sunflower oil - 4 tbsp.
- balsamic vinegar - 2 tbsp.
- salt, freshly ground pepper
Cooking:
Preheat the oven to 150 degrees.
Peel the onions and cut into half rings. Peel the carrots and grate them coarsely. Cut the chili pepper in half lengthwise, remove the seeds, and finely chop the pepper.
In a deep skillet, heat the oil, place the onion and fry over medium heat until soft - about 5 minutes.
Add the carrots and chili and stew over medium heat, stirring frequently, for 10 minutes.
Put the tomatoes in along with the liquid, mash the tomatoes with a fork and braise for another 10 minutes.
Add the balsamic vinegar, stock, salt and pepper and braise for another 10 minutes.
Place the ribs in a baking tray in a single layer, pour the sauce over the top and place in the oven.
After 1 hour, cover the baking tray with foil. Add more broth if necessary. Cook until the meat is so soft that it pulls away from the bone and almost disintegrates into fibers - about 2-2.5 hours.
Serve hot with a side dish of vegetables or cereals.
Bon appetit!
