I saw the original Bloody Mary sauce for beef at the famous chef Jamie Oliver. I made some adjustments to his recipe for myself and got a delicious dish – beef ribs in sauce, stewed in the oven. It can be safely attributed to the so-called trend in cooking “slow cooking”. The cooking time for these beef ribs is at least 4 hours. But it’s worth it. Also, this dish is very relevant after the holidays, when open alcohol remains. The sauce contains port wine and cognac.
Ingredients:
- Beef ribs (or beef shank) – 1 kg.
- Red onion – 2 pcs.
- Tomato paste – 1.5 tbsp.
- Smoked paprika – 1 teaspoon
- Bay leaf – 1 pc.
- Vegetable oil
- Worcestershire sauce (optional) – 2 tbsp
- Tabasco sauce (optional for spiciness) – a couple of drops
- Port wine – 2 tbsp.
- Whiskey – 2 tbsp.
- Black peppercorns – 5 peas
- Salt
Cooking process
1 Beef ribs (or beef shank) cut into medium-sized pieces. Rub the pieces with salt and pepper.
Fry the ribs on high heat from all sides. Frying time is about 10 minutes – until light golden brown.
2 Peel the onion and cut each onion into 4-6 pieces. Add it to the pan with the meat. Sprinkle with smoked paprika and stir. Reduce heat to low and cook for 10 minutes.
3 In a separate bowl, mix the tomato paste with 700 ml. water. Add port wine, cognac and, if desired, and if you have Worcester sauce. If you want to spice up the dish, you can add a couple of drops of Tabasco sauce or a pinch of chili pepper. Mix everything well.
Pour the resulting mixture into the pan. Add a pinch of salt, bay leaf and black peppercorns. Bring to a boil and remove from heat.
Shift the contents of the pan into a heat-resistant form. Bake in an oven preheated to 140 C degrees (280F) for 3-4 hours.
Ready beef ribs are very soft and the meat breaks down into fibers.
Serve with any side dish of your choice.
Another recipe for the most tender ribs, stewed in the oven, but already pork https://takajaeda.com/en/recipes-en/pork-ribs-with-barbecue-sauce/