John Myers
Ingredients for 4 servings:
- 1,200 g rib(s), thick (portioned into pieces, preferably low in fat)
- 2 medium-sized onions, coarsely chopped
- 1 medium-sized garlic clove(s), finely chopped
- 4 tbsp tomato paste (approx. 100 g)
- 1,000 ml broth (e.g. beef broth)
- 100 ml red wine
- 1 tbsp paprika powder, sweet
- 1 m.-large bay leaf
- 2 tbsp lard or oil for frying
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
a very hearty dish similar to goulash
First, sear the ribs on all sides in hot fat in a large pot. Remove them and sauté the onion pieces in the same pot, stirring continuously. Add the garlic, tomato paste, and paprika, and let them brown well, stirring constantly. Deglaze everything with the red wine, loosening the sediment, and return the ribs to the pot. Now add the stock until the meat is just covered. Finally, add the bay leaf. Simmer everything for about 45 minutes (depending on the thickness of the ribs). Turn the meat over halfway through cooking. Season with salt and pepper, if desired. Boiled potatoes or pasta, some fresh white bread, and a small green salad are good accompaniments. Variation: You can also add pieces of potato and bell pepper towards the end of the cooking time, so you have the vegetables in the side dish. Tip: Like goulash, this dish tastes even better the next day!
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