John Myers
Tender Red Wine Ribs
The perfect tender red wine ribs recipe with a picture and simple step-by-step instructions.
- 2 kg Beef ribs
- 3 Pc. Medium sized carrot
- 3 Pc. Celeriac
- 2 Pc. Onions white
- 2 Pc. Clove of garlic large
- 2 tbsp Tomato paste concentrated three times
- 1 tsp Smoked paprika
- 1 tbsp Clarified butter
- 500 ml Beef broth
- 200 ml Dry red wine
- Salt pepper
- Flour
- Cut the vegetables into slices, dice the onions and garlic.
- Season the ribs with salt and pepper and roll them in flour. Leave the clarified butter in the tagine and fry the ribs well and put them to one side. Put the vegetables in the tagine, add the tomato paste and fry until the toasted aromas develop, then deglaze with the red wine and the beef stock and sprinkle with the smoked paprika powder.
- Layer the seared ribs on top of the vegetables, place the lid on the tagine and pour cold water into the lid cavity. Turn the temperature back to 3 (it should hardly simmer, varies depending on the oven). Now your part is done and the tagine will take over for the next 3 to 4 hours!
- I only poured cold water into the hollow of the lid every now and then and after 3.5 hours the ribs were tender as butter and sooooo delicious. The sauce is very aromatic due to the slow cooking, I neither had to season nor thicken the sauce.
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