Slow-cooked beef short ribs in red wine sauce
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Sezamo
Descoperă gustul intens al coastelor de vită gătite lent într-un sos bogat de vin roșu și legume. Această rețetă tradițională transformă carnea de vită într-o delicatesă fragedă care se topește în gură, fiind alegerea perfectă pentru un prânz de duminică sau o cină specială. Aroma rozmarinului și a foilor de dafin completează perfect dulceața morcovilor și a țelinei, oferind un preparat reconfortant și plin de savoare.
Preparation method
Pat the beef ribs dry with a paper towel and season them generously with salt. In a large pot, heat the olive oil and sear the ribs over high heat on all sides until well browned. Remove them to a plate and set aside.
In the same pot, add the diced carrots, celery, onion, and garlic. Sauté the vegetables until they soften slightly. Add the rosemary and bay leaves, then pour in the red wine. Let it simmer for a few minutes until the alcohol smell evaporates.
Add the vegetable stock, the canned peeled tomatoes, and return the seared ribs to the pot. Season with salt and pepper to taste. The sauce should partially cover the meat.
Chef's tip
For an even richer flavor, you can serve the ribs alongside a creamy mashed potato or warm polenta. The remaining sauce in the pot can be strained and reduced over high heat to obtain a thick glaze.
Ingredients
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25 min
Under an hour
