Description
Indulge in the succulent flavors of slow-cooked beef ribs braised in rich Rioja wine, served with creamy potato purée and seasonal vegetables.
Ingredients
- Rinderrippchen (beef ribs)
- Rioja Rotwein (red wine)
- Zwiebeln (onions)
- Knoblauch (garlic)
- Rinderbrühe (beef broth)
- Kräuter (Thymian, Rosmarin) (herbs)
- Salz & Pfeffer (salt and pepper)
- Kartoffeln (potatoes)
- Butter
- Milch (milk)
- Gemüse (seasonal vegetables)
Instructions
- Preheat the oven to 150°C (300°F).
- Season the beef ribs with salt and pepper.
- Sear the ribs in a Dutch oven over medium-high heat until browned.
- Remove the ribs and sauté onions until translucent, followed by garlic.
- Add the Rioja wine and let it simmer briefly.
- Return the ribs to the pot, adding beef broth and herbs.
- Cover and braise in the oven for 3-4 hours until tender.
- Prepare the potato purée by boiling potatoes and mashing them with butter and milk.
- Serve the ribs with potato purée and fresh vegetables.
Notes
Consider preparing the ribs a day in advance for even deeper flavor. Options for alternative sides include braised red cabbage or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg