Beef Ribs in Red Wine

Ingredients

• Thick Beef Rib 5 lbs
• Vegetable Oil 0 fl oz
• Thyme 2 sprigs
• Rosemary 2 sprigs
• Red Grape Juice 10 fl oz
• Fingerling Potatoes 20 oz
• Carrot 10 oz
• Shallot 4 pieces
• Butter 5 oz
• Basil to taste
• Fresh basil leaves to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 430°F.

Step 2

Cut the ribs into pieces. Season generously with salt.

Step 3

In a heavy-bottomed pot, heat vegetable oil and sear the ribs until golden brown.

Step 4

Place thyme and rosemary with the ribs, and pour in the wine. Wait for the wine to come to a boil, then let it simmer for 4 minutes.

Step 5

Add water until the ribs are covered, and bring to a boil.

Step 6

Cover with a lid and place in the oven for 1 hour. Add whole shallots to the pot 20 minutes before the end of cooking.

Step 7

Place the potatoes on a baking sheet and put them in the oven for 20 minutes.

Step 8

Add the carrots to boiling water and cook for 3–5 minutes. Then, pour cold water over them to stop the cooking process.

Step 9

Mash the potatoes with the flat side of a knife or the bottom of a glass.

Step 10

In a skillet, heat vegetable oil and arrange the potatoes in a single layer. If all the potatoes do not fit in the skillet, you can fry them in two batches. Fry the potatoes until golden brown on both sides. Transfer to a clean dish.

Step 11

Add the carrots and unpeeled garlic cloves to the same skillet. Sauté until golden brown.

Step 12

Return the potatoes to the skillet, add 50 grams of butter, and season with salt. Gently stir for 2 minutes and remove from heat.

Step 13

Arrange the ribs and shallots on a platter, then strain the broth into a wide saucepan and reduce it by half.

Step 14

Reduce the heat, add butter to the saucepan, and whisk it in.

Step 15

Drizzle the sauce over the beef ribs.

Step 16

Arrange the vegetables around the dish, garnish with basil, and serve.