Braised Ribs with Thyme and Plums
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg ribs (thick rib)
- salt and pepper
- 1 bunch thyme
- 1 tablespoon clarified butter
- 250 g onion (s)
- 250 g carrot (s)
- 1 leek
- 1 celery root
- 4 tablespoon tomato paste
- 60 g plum (s)
- 1 liter red wine
- 2 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Season the ribs with salt, pepper and some of the torn thyme leaves, fry in the hot clarified butter, remove. Clean onions and vegetables and cut into large pieces, then fry in hot frying fat. Add tomato paste and plums, deglaze with half of the red wine. Add the ribs again, cover the saucepan and place in the oven at 200 degrees for 75 minutes. Occasionally top up with water and let it boil down. Turn the meat a few times. After 1 hour, sprinkle the remaining thyme on top.
- When the ribs are tender, remove them, add the remaining wine to the sauce and strain the sauce. Put back in the pot and reduce a little. Pour the sour cream into the sauce, stir well and season to taste. Return the meat and vegetables to the sauce and serve.
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