John Myers
Meat: Stewed Thick Ribs
The perfect meat: stewed thick ribs recipe with a picture and simple step-by-step instructions.
- 1200 g Thick rib
- 1 Tl Paprika, mild
- 3 Toes Garlic
- 3 leaf Laurel
- 4 Pinches Pimento
- 0,5 Tl Venison Seasoning
- 0,5 Tl Thyme freeze dried
- 0,5 Tl Smoked paprika
- 0,5 Tl Salt
- 2 Carrots
- 1 Vegetable onion
- 200 ml Red wine
- 1 El Sour cream
- 3 Tomatoes
- Wash vegetables, peel and cut into small pieces. At the end it is pureed for me. So it doesn’t really depend on the size.
- Wash the meat, pat dry and rub the spices.
- Put the wine in a roasting pan, along with the bay leaves and all the vegetables. Put the meat on top.
- I took the automatic roast this time. Everything is set automatically and also shows the cooking time. The ribs were in the oven for about 90 minutes. And have also turned out nice and crispy.
- Without the automatic roast, the meat must be seared nicely. Gradually pour in the liquid and then let it stew at approx. 190 degrees for about 90 minutes. Finally, remove the lid and let it brown.
- After the meat was done, I pureed the vegetables and seasoned them. Of course, remove the bay leaves before pureeing. I rounded off the sauce with a tablespoon of sour cream.
- The preparation time is of course given without the cooking time.
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