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Marinated beef ribs. Fragrant ribs in the oven

Step-by-step recipes for cooking juicy and tasty beef ribs in the oven

2018-04-13 Natalia Danchishak

Grade
recipe

12091

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

8 gr.

26 gr.

Carbohydrates

3 gr.

294 kcal.

Option 1. Classic recipe for beef ribs in the oven

Beef ribs in the oven are a dish that requires minimal effort to prepare. Simply marinate the meat, place it in the oven and bake until done. You can cook ribs in a mold, foil or sleeve.

Ingredients

kg beef ribs;
salt;
300 g onions;
50 ml vegetable oil;
1 carrot;
5 g black peppercorns;
two cloves of garlic.

Step-by-step recipe for beef ribs in the oven

Cut the beef ribs along the bone and chop them in half with a hatchet. Place in a bowl and rinse. Place on a paper towel and dry.

We clean the onions, wash them and chop them into thin feathers. We take a cast iron frying pan, which can then be put in the oven. Heat vegetable oil in it. Fry the beef ribs in it on all sides until golden brown.

Add onion and carrots cut into semicircles to the ribs. Salt to taste and add peppercorns. Peel the garlic cloves, cut them in half and combine with the meat. Stir and fry until the onion is transparent.

Fill the ribs with water so that it half covers the meat. Cover the pan with a sheet of foil and place in an oven preheated to 170 C for 2.5 hours.

Serve the ribs with a side of grains, vegetables or pasta. The released juice can be used as a base for preparing a sauce for meat, or simply pour it over a side dish.

Option 2. Quick recipe for beef ribs in the oven

This method of cooking beef ribs is suitable for those who do not like to spend a long time with food, or simply do not have time for it. Despite the speed of cooking, the meat turns out tasty and tender.

Ingredients

kg beef ribs;
fresh herbs;
20 ml soy sauce;
three cloves of garlic;
ground black or red pepper;
20 ml sunflower oil.

How to quickly cook beef ribs in the oven

We clean the beef ribs from tendons and films. Wash the meat and cut along the bone. Let's dry.

Combine soy sauce with pepper, finely chopped herbs, and garlic. Mix. Pour the marinade over the ribs and stir with your hands. Cover the container with a lid and leave to marinate for two hours. During this time, stir the meat a couple of times.

Grease a heatproof dish with oil. Place the ribs in it, cover with foil and place in the oven for 1 hour 15 minutes, preheating it to 200 C.

Before adding salt to the marinade, try it, maybe soy sauce It will be quite salty on its own. If you want the ribs to have a delicious crust, at the end of cooking, remove the foil and turn on the grill mode.

Option 3. Beef ribs in the oven with potatoes

Meat baked with vegetables is a wonderful dish for a family dinner or a holiday feast. Everything is baked in the sleeve, so the beef turns out juicy and soft. The meat is marinated in adjika, which gives it a spicy taste.

Ingredients

700 g beef ribs;
spices;
60 g drain oil;
two cloves of garlic;
25 ml adjika;
bulb;
50 g mayonnaise;
carrot;
kg potatoes.

How to cook

We clean the ribs from veins and films. Cut them along the bone, rinse and dry on a paper towel. Place the meat in a deep container.

We peel the garlic cloves and pass them through a garlic press directly into the meat. We also add adjika and mayonnaise. Season with spices. We clean the onion and cut it into rings. We also send vegetables to meat. Mix thoroughly with your hands and leave in the refrigerator for three hours.

Peel the potatoes and carrots, wash them and cut them into slices. Add vegetables to beef and stir. Place the meat and vegetables in the sleeve. We fasten the open ends with clips. We make punctures in several places with a toothpick. Place on deco and put in the oven. Bake for an hour at 200 C.

You can experiment by adding wine, fruit vinegar, spices or other ingredients to your marinade to suit your taste. Pomegranate and citrus juice will add a special piquancy. Before cutting the bag, it is advisable to cool the dish slightly to avoid getting burned.

Option 4. Beef ribs in the oven with mushrooms

Beef goes well with mushrooms. Vegetables, mushrooms and meat, during the cooking process, absorb each other's aromas, creating a new, unique taste.

Ingredients

800 g beef ribs;
khmeli-suneli;
one carrot;
turmeric;
two onions;
three cloves of garlic;
300 g fresh champignons.

Step by step recipe

Wash the beef ribs, dry them and remove veins and films. We cut them along the bone. Rub the meat with a mixture of salt and spices. Place the beef in an oiled ovenproof dish in a single row and set aside.

Remove the thin skin from the champignon caps. We trim the legs. Rinse the mushrooms and dry them paper napkin. Shred the champignons into thin slices. We peel the onion and chop it into rings. Remove the peel from the garlic cloves and chop finely. Peel the carrots, wash them and finely chop them.

Place a layer of mushrooms on the ribs. Lightly salt and season with spices. The next layer will be grated carrots.

Cover the pan tightly with foil and make several punctures in it using a knife or toothpick. Preheat the oven to 200 C. Place the form with meat in it for an hour. When serving, decorate the dish with finely chopped herbs.

Instead of champignons you can use Forest mushrooms or oyster mushrooms. Fresh or frozen mushrooms are suitable for cooking.

Option 5. Beef ribs in the oven with vegetables

In restaurants, ribs are often served with vegetables, which is not surprising, because it is this combination that allows you to prepare not only aromatic and delicious dishes, but also useful.

Ingredients

600 g beef ribs;
salt;
200 ml white semi-dry wine;
spices for beef;
200 g green beans;
fresh herbs;
seven potatoes;
carrot;
200 g broccoli.

How to cook

Wash the beef ribs, cut off the membranes with a sharp knife and divide into portions. Season the meat with spices and salt. Mix thoroughly, rubbing the spicy mixture into the meat. Pour wine over everything and leave to marinate for four hours.

Peel the potatoes and carrots. Cut the vegetables into cubes. Separate broccoli into florets.

Drain the marinade from the ribs. Add chopped vegetables to them, lightly salt and stir. Place the meat and vegetables in a heat-resistant dish, cover with foil and wrap the edges tightly. Pierce the foil in several places with a toothpick. Place in the oven for an hour, preheating it to 180 C.

In winter, you can use frozen broccoli or mixed vegetables. Broccoli can be replaced with cauliflower.

Option 6. Oven-baked beef ribs in lemon-honey marinade

Baked ribs with new potatoes is a dish worthy of a restaurant menu. Honey-lemon marinade will add sophistication and piquancy to the meat.

Ingredients

kg beef ribs;
rosemary;
one and a half kg of new potatoes;
ground black pepper;
linden honey - 100 g;
five onions;
two lemons.

Step by step recipe

Wash the beef ribs, remove membranes and divide into small pieces. Place honey in a bowl, add spices and salt. Wash the lemons, wipe them and cut them into slices. Place them in the marinade and stir.

Pour the lemon-honey marinade over the ribs, mix and leave to marinate for five hours. Wash the potatoes thoroughly and cut them into large chunks with the skin on. Chop the peeled onions using feathers.

Grease a heat-resistant form with oil. Place vegetables in it, salt and season with spices. Let's level it out. Place the ribs on top. Cover everything with foil and put it in the oven for an hour and a half, preheating it to 200 C.

You can peel young potatoes if you wish, or cook them directly with the skins on. To brown the dish, remove the foil about ten minutes before the end of cooking.

Beef is a tasty, healthy and mostly lean meat, which always pleases others with its appearance on the table. However, this meat also has its downside - cooking beef will require patience, since you spend quite a lot of time waiting for the meat to be ready.

In the proposed recipe you will learn how to cook stewed beef ribs, spending a minimum amount of time on this and without losing the dish. First of all, as expected, we will prepare everything necessary.

How to deliciously stew beef ribs

Ingredients:

Beef ribs – 400-500 gr.;
Vegetable oil – 3-4 tbsp. l.;
Mustard powder – 1 tbsp. l.;
1 large onion 2-3 small;
1 large carrot or 2-3 small ones;
The amount of salt, pepper and other spices is at your discretion.

Let's start cooking by cutting the meat. There are a sufficient number of small films in the beef ribs, but it is not necessary to remove them, since the magic marinade will soften them too.

Let's start with the marinade

So, you have cut the meat in such a way that each rib is a separate piece of bone (or cartilage, if it is veal) and pulp. Now immerse the meat in a bowl and prepare the marinade - add salt, mustard powder, seasonings and a tablespoon of vegetable oil. Stir and set aside.

If you are short on time, place the beef ribs in a warm place, then they will marinate faster. If you prepare it, leave the meat in the refrigerator. By the way, it can stand in this form for several days - this will only make the dish tastier.

Carrots - in long narrow sticks. Set the vegetables aside.

Roasting first

Heat the oil in a frying pan and add the meat. Fry the ribs for 5 minutes high fire, stirring constantly until they are covered with a crust.

Now add boiled water to the pan so that it completely covers the ribs, wait until it boils, reduce the heat and cover with a lid.

After half an hour, when the water has almost evaporated, add the carrots.

Wait another 10 minutes and add the onion to the pan. Check the ribs for doneness - the meat should easily separate from the bone.

If the meat is ready, simmer the dish for another 5 minutes and turn off the heat. Now the flavorful, braised ribs are ready to serve! If you wish, you can add any greens you like to this meat.

Why mustard for the marinade?

So tender and juicy beef ribs You probably haven't tried it yet! The result is achieved by simmering the ribs for a long time in the oven. The red wine also helps tenderize the meat, and the aromatic herbs and spices add amazing flavor to this beef. This dish can be successfully served not only for a family dinner, but also for festive table. If you like it with side dishes, serve boiled potatoes with the ribs. Don’t forget about fresh herbs or vegetables by preparing a salad for the meat and side dish. To make sure you don't miss anything from the recipe and have excellent ribs, follow step-by-step recipe for cooking tender beef ribs in the oven with photos. The cooking process is not complicated, and the time spent on it will more than pay off as soon as you hear grateful reviews about your dish!

Ingredients for preparing tender beef ribs

Step-by-step preparation of tender beef ribs in the oven with mushrooms

Rinse fresh beef ribs in cold water, cut into pieces and dry.
In a separate bowl, mix flour, salt and ground pepper.
Roll the dried ribs in a breading of flour and spices.
Heat the frying pan well with vegetable oil and fry all the pieces in it on both sides.
Place the fried ribs in a baking dish with thick walls.
Cut the onions and garlic into half rings or cubes and fry them until golden brown. You can fry in the same pan in which the ribs were cooked.
When the onion is slightly fried, add chopped champignon mushrooms to it. Fry the onions and mushrooms for about 8-10 minutes. During this time, the liquid from the mushrooms will evaporate and they will begin to brown.
Pour red wine and half a glass of broth or boiling water from a kettle into the onions and mushrooms. When the contents of the pan come to a boil, add salt and pepper.
Pour the mushrooms and wine into the pan with the fried ribs, place a few sprigs of thyme on top and cover with a lid.
Preheat the oven to 180 degrees and bake the ribs for about 1 hour.
Then, reduce the temperature to 150 degrees and bake the ribs for another 1.5 hours. The ribs must be covered, otherwise all the liquid will evaporate and they may burn.
When the meat is cooked, remove the thyme sprigs and serve the ribs hot.

Beef ribs are served with mashed potatoes or boiled rice with fresh herbs, vegetables or sauce. Bon appetit!

Hello everybody! Anyone who was looking for a simple recipe for cooking beef ribs in the oven went to the blog at this address. I want to assure you that in order to come up with a dish from this part of the beef carcass that is tastier than mine, you need to try very hard.

What's so special about it? That's right, nothing! Everything is surprisingly simple and tasty. Beef ribs are baked in the oven along with potatoes. You can also use foil for this, but I prefer to cook them in a sleeve. The ribs and potatoes in it turn out more flavorful and juicier. In short, much tastier.

Looking at step by step recipe You've probably already noticed that first a special marinade is prepared for beef ribs, in which they are aged for some time. You'll find out exactly how much later.

Potatoes are also seasoned with spices separately from meat bones. It is precisely thanks to these simple actions that the treat acquires its unique personality. There is no longer any point in tormenting you by telling you about all the delicious delights of the dish. I’ll start cooking, you’ll see everything in the photo.

We turn meat ribs into an exquisite delicacy

500 gr. beef ribs;
1 kg. potatoes;
one onion;
5-7 cloves of garlic;
1 tbsp. l. dry mustard;
a third of a glass of soy sauce;
2 tbsp. spoons of paprika;
2 tsp. turmeric;
vegetable oil;
lettuce leaves;
sleeve for baking.

I forgot to warn you that potatoes with veal taste best. Although I think you already know this well. It is not as tough and cooks faster.

How to marinate for baking

I add dry mustard to beef ribs.

I pour soy sauce on them.
I sprinkle the seeds with sweet paprika.
I pour in a couple of glugs of vegetable oil.
I stir. The mustard bound the soy sauce, butter and all the meat juices, so you won’t see the marinade as such in the photo. It should work for you too. A mixture of spices envelops the ribs. They need to be kept in this state for at least an hour.
In short, as long as your patience lasts. In this case, time is the best cook. An excellent solution would be to leave the beef in the refrigerator until the next day. A few hours spent in the embrace of the marinade will allow it to be thoroughly saturated with flavors and aromas.
Then I cut the onion into half rings. I divide the garlic cloves into several slices.
I peel potatoes. I cut it into four parts. If the vegetable is large, then there may be more parts. I combine garlic and onion with potatoes.
I sprinkle the vegetables with turmeric.
Cooking in the oven
Next, I cut off the sleeve about forty centimeters long. I tie one end, put potatoes in it, and then marinated beef ribs on top.
I place the ribs with potatoes in a preheated oven at 200 degrees. I don’t make any punctures in the sleeve. So that everything tasty, aromatic and healthy remains inside.

I bake the dish for one hour. I periodically check it visually for readiness. At the same time, loudly swallowing saliva - even just from the sight of steadily sizzling beef in a sleeve swollen like a bubble. I understand this now. All these checks are a myth. I simply enjoyed the picture of cooking, anticipating the long-awaited finale.

The Ministry of Health warns - be vigilant and careful! Don't get scalded when you cut the sleeve to remove your dinner.

So here it is, friends. No more scouring the Internet looking for a way to cook delicious beef ribs. You have achieved your goal. Better bookmark the page with the recipe and come back again and again to plunge into the unknown world of culinary innovation.

I put the ribs in the oven to cook. The aroma enveloped me, my thoughts were confused. I barely took a picture of the dish and almost devoured it. Somehow I waited - I got so drunk at night! I dreamed of a cow. How is the dream deciphered?

Ingredients:

1 kg ribs;
140 g tomato paste;
3 tbsp. l. sweet ketchup;
2 tbsp. l. granulated sugar;
1/4 chili pepper;
2 cloves of garlic;
salt;
freshly ground black pepper.

Wash the meat product and chop into small pieces.

Place a pot of water on the stove. Add salt and pepper to it. Wait for the liquid to boil and place the ribs in it. Cook the meat for 8 - 9 minutes with active bubbling. Remove the ribs from the water and leave to cool.

Prepare the marinade:

Mix sweet ketchup and tomato paste.
Add crushed garlic, small pieces chili pepper.
Salt and pepper the mixture to taste.
Add sugar.
Mix the ingredients thoroughly.

Rub the marinade on each side of the ribs. Pour the remaining sauce on top. Cover the bowl with meat with cling film and put it in a cool place until the morning.

Transfer the marinated ribs to a frying pan, pour in the remaining marinade and simmer until done. It turns out very juicy, tenderly tasty. Serve the dish with any side dish and homemade bread.

Beef ribs with mushrooms in red wine

Ingredients:

2 kg of fresh beef ribs;
40 g tomato paste;
1 tbsp. strong meat broth;
90 ml olive oil;
1 tbsp. dry red wine;
230 g bacon;
330 g porcini mushrooms;
ground black pepper;
rock salt;
olive oil;
dry garlic.

Coarsely chop the prepared ribs. Sprinkle them on all sides rock salt, pepper. Using your hands, vigorously rub these additives into the meat. Marinate the ribs for at least a quarter of an hour.

Heat olive oil in a deep frying pan. Fry the ribs on each side until a nice crust appears.

Add tomato paste and dry garlic to taste. Pour in the wine. Mix the ingredients and simmer together for a quarter of an hour.

Pour in the broth. Cover the pan with foil and put it in the oven for 70 minutes. Bake the dish at medium temperature.

Cut the bacon into thin strips. Fry over high heat with big amount oils The pieces should become crispy.

Cut the mushrooms in half. Fry in leftover bacon fat.

Remove the pan with the cooked ribs from the oven. Transfer the meat to a separate plate. Simmer the contents of the pan until thickened. Strain the resulting sauce through a fine sieve.

Place the still hot ribs on serving plates. Scatter porcini mushrooms and crispy bacon bits on top. Pour the strained sauce over the dish.

Beef ribs in caramel

Ingredients:

2.5 kg ribs (beef);
160 ml tomato sauce;
2 tbsp. l. white wine vinegar;
sea salt;
4 tbsp. l. Worcestershire sauce;
2 tbsp. l. spicy mustard;
2/3 tbsp. dark beer;
40 g bee liquid honey;
ground black pepper;
olive oil.

Wash the ribs and dry with paper towels. Cut. Cover them with salt and pepper. Rub seasonings vigorously into meat.

Drizzle over ribs olive oil. Place in a heat-resistant pan lined with 2-3 layers of foil (shiny side up). Heat the oven to 90 degrees and place the meat in it for 7 - 8 hours.

Place the finished ribs on an oiled baking sheet. Pour the remaining juice into the pan into the pan. Add beer, both sauces, honey, vinegar, mustard to it. Salt if necessary. Mix the ingredients and simmer over low heat until thick.

Pour the prepared sauce over the ribs on a baking sheet. Bake them in the oven preheated to 190 degrees for about half an hour. Serve this juicy dish with any side dish.

Beef ribs in a slow cooker

Ingredients:

730 g beef ribs;
70 g homemade adjika;
1.5 tbsp. filtered water;
2 large onions;
any vegetable oil;
fine salt.

Rinse the meat product thoroughly with running water. Using a sharp knife, cut into individual ribs. Rub fine salt directly into the meat pulp with your hands.

Peel all the onions. Cut into thin half rings.

Place half of the chopped vegetable into the bowl of the “smart pan”. Generously pour vegetable oil over it. Place the prepared meat on top. Coat it with adjika. Add the remaining onion.

Pour filtered boiled water over all ingredients. Close the lid of the device. Activate extinguishing mode. Cook the ribs for 80 - 90 minutes. After the beep, leave the dish to simmer for another half hour. Serve the soft, tender ribs hot.

Veal ribs with carrots and white beans

Ingredients:

9 - 10 large veal ribs;
3 pcs. carrots;
1 can of canned beans (white);
420 g tomatoes in their own juice;
5 - 6 garlic cloves;
salt;
olive oil or other high-quality vegetable oil;
spices for beef.

You need to start preparing the dish by processing the ribs. Rinse them well, rub with salt and selected spices for meat. Fry the meat product in a suitable multicooker mode. You need to cook the meat with open lid, periodically turning the pieces until an appetizing golden brown appears on them.

Peel the carrots and cut into medium slices. Garlic - in random pieces. Remove the skins from the tomatoes in their own juice and cut into large pieces.

Place the prepared carrots, garlic and tomatoes along with the juice from the jar into the bowl of the “smart pan” near the ribs. Pour it there canned beans without liquid. Add salt to taste.

Activate the “Multi-cook” mode for 50 minutes. Optimal temperature- 150 degrees. The meat according to this recipe turns out to be very tender and tasty in a flavorful gravy.

Beef ribs in kvass

Ingredients:

1 kg beef ribs;
1 large onion;
2 juicy ripe tomatoes;
430 ml double fermentation kvass;
4 slices of rye bread;
5 pieces. carnations;
1.5 tsp. caraway;
salt;
meat seasoning mixture;
sunflower oil.

Cut the tomato and onion into half circles. Grind the bread and crust into thick short pieces. Dry the latter in a dry frying pan or in the oven. You can simply leave the bread overnight without a bag or film.

Cut the meat into individual ribs. Salt and rub each with seasonings. Heat sunflower oil in a cauldron. Fry the prepared meat slices on it until nicely browned.

Remove beef. In the remaining fat, cook the onion and pieces of bread together for 3 - 4 minutes. Add tomato slices, cumin, cloves, salt. Fry until the tomato begins to actively release juice.

Return the meat to the cauldron. Pour kvass into a container.

Simmer the dish under a tightly closed lid for 60 - 70 minutes. Serve the stewed treat for dinner with boiled potatoes or broccoli.

Spicy beef rib kebab

Ingredients:

730 g beef ribs;
2 tbsp. l. wine vinegar;
a pinch of cumin and coriander;
3 tbsp. l. sunflower oil;
3 - 4 garlic cloves;
spices;
fresh greens.

Wash the ribs and chop into small pieces. Place all the greens in a blender bowl along with the garlic cloves. Turn them into a homogeneous mass. Add salt, spices, wine vinegar and sunflower oil. Whisk all ingredients together thoroughly.

Cover the prepared ribs on all sides with the resulting bright green mixture. Mix them and put them in a cool place for 3 - 4 hours. If you have time, it is better to marinate the meat for as long as possible.

Place beef on grill. Fry over hot coals until full readiness. Turn the meat periodically during the process. Submit fried dish with spicy ketchup and assorted fresh vegetables.

Viennese soup with beef ribs

Ingredients:

1.5 kg beef ribs with plenty of meat;
1 kg beef brisket;
3 brain bones;
2 carrots;
1/4 celery root;
1 parsley root;
1 onion;
1 bunch of fresh parsley;
2 small tomatoes;
2 bay leaves;
salt;
allspice peas.

Prepare the meat:

Place the bones on the bottom of the pan.
Distribute the washed and chopped ribs on top.
Add large pieces of beef brisket to the container.
All meat products add water and cook for 4.5 - 5 hours. The liquid should not actively boil. You need to remove the foam during the process.

While the meat is cooking, you need to make a vegetable base for the soup. To do this, cut the tomatoes, carrots, and celery root into small slices. Cut the onion in half straight into the peel and fry until the cut is brownish. Send all prepared vegetables to the boiled meat. Add salt, bay leaf, peppercorns, and parsley root there. Cook the mixture for another 1 hour. Delete Bay leaf, roots, onions. Leave the soup to steep overnight. Serve the treat with cheese pancakes.

Soup with cabbage and beef ribs

Ingredients:

720 g beef ribs;
1 large tomato;
4 - 5 garlic cloves;
130 g white cabbage;
2 onions;
1 tbsp. l. tomato paste;
2 potatoes;
1 large carrot;
salt;
spice mixture.

This step by step method Making beef soup will allow you to quickly prepare a delicious, hearty dish for the whole family. Especially if you prepare the meat in advance.

The first step is to chop the ribs and trim off excess fat. Add the peeled onion. Cook the broth for 80 minutes at low boil.

Add potato cubes to the soup. After 15 minutes, fry the second chopped onion and carrots.

Coarsely chop the tomato and place in a blender bowl. Send all the garlic there at once. Grind the ingredients thoroughly and place them in a frying pan along with the tomato paste. Add salt and simmer the mixture a little. Transfer it to the soup along with finely shredded cabbage. Add salt to taste and a mixture of spices. After another 15 minutes, turn off the stove and pour the soup into bowls. It’s delicious to eat with chopped herbs and homemade sour cream.

Beef ribs in a frying pan

Ingredients:

560 g ribs;
1 onion;
2 small carrots;
5 tbsp. l. refined oil;
1 tbsp. l. mustard powder;
salt;
any fat for frying;
pepper mixture.

Cut the ribs into separate pieces. Place in a bowl. Mix oil, salt, pepper mixture and mustard powder. Pour the resulting mixture on top. Quickly vigorously rub it into the surface of the meat. Under these conditions, leave the beef to marinate for a couple of hours.

Heat the fat and fry the marinated ribs on it for 5 - 6 minutes on each side. Add water to the frying pan until the liquid completely covers the meat. Simmer this hearty second course covered for half an hour.

Add thin onion rings. Fry the ingredients together for another 8 minutes. This simple recipe will help you step by step to prepare hot food for an everyday lunch or for a holiday table.

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