Downhill Cats Thick Rib
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,200 rib (s), thick (portioned in pieces, as low in fat as possible)
- 2 medium onion (s), roughly chopped
- 1 clove garlic, finely chopped
- 4 tablespoon tomato paste, (approx. 100g)
- ml 1,000 broth, (e.g. beef broth)
- 100 ml red wine
- 1 tablespoon paprika powder, noble sweet
- 1 large bay leaf
- 2 tablespoons lard or oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, the ribs are seared on all sides in hot fat in a large saucepan. Remove and sauté the onion pieces in the same saucepan while stirring. Add the garlic, tomato paste and paprika powder and let it take on color in the saucepan, stirring constantly. Deglaze everything with the red wine, use it to loosen the sediment and put the ribs back into the pot. Now fill up with the broth until the meat is just covered. Finally add the bay leaf.
- Let everything simmer for about 45 minutes (depending on the thickness of the ribs). Turn the meat once halfway through the cooking time. If necessary, add salt and pepper to taste.
- Boiled potatoes or pasta, some fresh white bread and a small green salad are suitable as a side dish.
- Variation: You can also let potato and pepper pieces cook towards the end of the cooking time, so the vegetable side dish is included.
- Tip: As with goulash, this dish tastes even better the next day!
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