How to make slow-cooked roast beef ribs?
Slow-cooker roast beef ribs are easy to prepare and incredibly delicious. All you need are some beef ribs and some seasoning to make a dinner that everyone will love.
Beef ribs, although not as traditional as pork ribs, are a good alternative and are cooked the same way as pork ribs. The key to succulent beef ribs is to cook them over a slow, slow heat over indirect heat, which not only makes them moist and juicy, but also prevents them from drying out.
* Ingredients :
° 4 beef ribs, with the bones, I sliced them each separately.
° 2 onions, large size, cut into feathers.
° 10 small garlic cloves, which I peeled and crushed.
° 2 tablespoons of mustard, preferably Dijon mustard.
° Liter. From beef broth, you can use low-fat.
° Half a liter of beer.
° 2 bay leaves.
° 20 black peppercorns
° 1 teaspoon of salt.
° ½ cup all-purpose flour.
° 2 tablespoons of cornstarch.
° Other essential cooking ingredients, such as olive oil, salt, and ground black pepper.
* Preparation :
Before cooking meat and vegetables, saute a liter of meat broth over a high heat with mashed peppercorns and bay leaves. If you choose to cook the ribs in a delicious beef broth, let it cook until it’s halved.
Remove the pan from the heat and melt the mustard in the broth before setting it aside.
As mentioned earlier, divide the ribs into individual pieces and season with salt and pepper. Gently flour them. Cook them in a frying pan with a little oil over a medium-high heat before they begin to color.
The fourth step:
Meanwhile, I think putting it on a plate with absorbent paper helps draw out the excess oil.
Now that the ribs are sealed in the frying pan, not much impurities remain, and the oil has not burned, fry the vegetables in the same pan. If obligatory, you can adding more oil. Frying it in cleany oil until it begins to turn brown; We only add salt and pepper if the oil is in poor condition.
The Sixth Step:
To prepare the vegetables, place the flour from the rib bread, along with a pinch of water, on the skillet. Cook for another 2 to 3 minutes, if needed.
The seventh step:
We already reduced the broth, chopped the meat, and roasted the vegetables. Now it is time to add all the other ingredients to the pot.
The Eighth Step:
At this point, you need to spread the onion around the bottom and add the ribs with the bones facing up.
Pour as much beer as possible to the bone after turning on the meat supply immediately. It’s not enough to cover it because I only wanted about 35 cl.
When done, cover the pot and cook over low heat for 5 hours and 30 minutes, or until the ribs are done, and check them every 5 hours and again every 30 minutes. Also, don’t let the temperature of the pot go down.
When the timer rings, leave them in the same jar, closed, for 120 minutes on a warm food program.
Transfer the ribs to the casserole, serve, or set aside, but do not put out the heat. Remember to adjust your salt intake regularly.
We are considering eating this stew the next day so the meat is a bit more tender, the flavors are mixed together, did I mention? Fats that harden on the skin can be removed as quickly as possible.
Dissolve two tablespoons of cornstarch in two tablespoons of water, then put two tablespoons of cornstarch in a saucepan and stir well. Heat the sauce on high vigor for another half hour.
Finish the sauce by chopping bay leaf and applying it to the casserole with the ribs now that the time has passed. If you want the sauce to be lighter, whisk it before serving.
What I serve with these ribs is determined by how many people will eat them. If we were to have two of these bad boys for dinner, I would serve them a basic salad.
But, if you want to make your dinner more complete, here are some delicious sides to offer besides the ribs that I’ve added to the related posts below, take a look and try it !!!
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