Classic Oven-Baked Beef Ribs (Телешки ребра на фурна)
Традиционно ястие · Bulgarian
Tender, slow-cooked beef ribs baked in the oven with aromatic vegetables and herbs, resulting in a rich, flavorful dish.
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Съставки
- Beef ribs1.5 kg
- Onions2 large
- Carrots2 medium
- Garlic4 cloves
- Red wine200 ml
- Beef broth300 ml
- Tomato paste2 tbsp
- Bay leaves2
- Thyme1 tsp
- Rosemary1 tsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 160°C (320°F).
- 2
Season beef ribs generously with salt and black pepper.
- 3
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until browned. Remove ribs and set aside.
- 4
Add chopped onions, carrots, and minced garlic to the pot. Sauté until softened, about 5-7 minutes.
- 5
Stir in tomato paste and cook for 1 minute.
- 6
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 7
Return the ribs to the pot. Add beef broth, bay leaves, thyme, and rosemary. Add enough water to almost cover the ribs.
- 8
Bring to a simmer, then cover the pot tightly with a lid or foil.
- 9
Transfer to the preheated oven and bake for 2.5 to 3 hours, or until the meat is very tender.
- 10
Remove the lid for the last 30 minutes of cooking to allow the ribs to brown and the sauce to thicken.
- 11
Remove bay leaves before serving. Adjust seasoning if needed.
- 12
Serve hot, spooning the rich sauce over the ribs.
