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Beef ribs: how to cook? Video
Many housewives prefer to use tenderloin for preparing beef main courses. But beef ribs can also be considered a real delicacy if cooked correctly. This part of the carcass, where there are practically no veins and muscles, so the meat is especially tasty and tender.
How to choose the right beef ribs for cooking main courses
If you are going to fry or stew beef ribs, you need to choose the right meat. It should not come from an adult cow, it will require veal. When choosing, pay attention to the color of the meat – it should be light red, and the ribs themselves are thin, not thicker than 1,5 cm.If there is such an opportunity, ask the butcher to chop this part of the carcass into entrecotes, separate each rib from the vertebra, because in at home, this will not be very easy. Let him also chop off the vertebrae themselves from each entrecote, they can then be used when cooking the broth.
A Few Secrets of Cooking Beef Ribs
In order to properly cook the meat, preserve and emphasize the aroma of beef, the ribs can be pre-marinated, but for this in no case should you use vinegar – the meat will become tough from this. It is enough to moisten each piece with soy sauce, lightly pepper and grease with olive oil. If desired, you can also add herbs to the marinade – basil leaves, lovage, chopped garlic. Place the ribs in a separate bowl and close the lid, you can wrap them tightly in a plastic bag. Leave the meat to marinate on the bottom shelf of the refrigerator for 2-3 hours.
Regardless of whether you are going to bake beef ribs or stew them, the meat must first be fried in a very preheated pan. Since the fibers of the meat are located longitudinally on the rib, this process will seal them and retain all the juice and flavor in the piece of meat. The pan in which you will fry the ribs can no longer be greased with oil or fat if you have previously marinated the meat with olive oil. Spoon the ribs into a hot skillet one at a time or two if large enough. On each side, you need to fry the meat for 3 minutes.
Stewed or oven-baked beef ribs can be served with ketchup, tkemali or lingonberry sweet and sour sauce. As a side dish, you can make French fries, mashed potatoes or boiled crumbly rice.
Fried ribs can be folded into a heavy-bottomed saucepan, covered with a little water and stewed along with onions, carrots and spices. But you can also bake them in the oven like regular steaks. To do this, preheat the oven to 250 ° C, put the ribs on a tray and leave them in the oven for 8 minutes.