Wine-stewed ribs

Wine-stewed ribs


  1. Beef Ribs 2.2 kg
  2. Dry red wine 750 ml
  3. Onion 1 large onion
  4. Carrots 3-4 pcs medium
  5. 3-4 celery stalks
  6. Chicken stock 1 l
  7. Garlic 1 head
  8. Thyme 1 beam
  9. Flour 1/4 cup
  10. Tomato paste 2 tbsp
  11. Olive oil to taste
  12. Cream 100 gr
  13. Salt to taste
  14. Pepper to taste
  • Main Ingredients


oven, stewpan


Cut the fat from the ribs, cut into pieces. Salt, pepper. Onion, carrot, celery stalks coarsely chopped.
Heat oil in a stewpan, fry the ribs, remove from the stewpan. Fry the carrots, onions, celery in the stewpan for 5 minutes. Add 2 tablespoons of flour, 2 tablespoons of tomato paste and simmer for about another minute. Pour the wine, add the ribs. bring to a boil and simmer without a lid for 30 minutes. We divide a bunch of thyme into 2-3 parts. cut the head of garlic across into 2 parts. Add garlic, thyme and a liter of broth to the saucepan. Bring to a boil.
We make a foil stewpan cover and cut small holes in it. We heat the oven to 180 degrees. We bake in the oven for 2.5 hours. Then let it cool slightly, remove the thyme and garlic. Add cream and stir.