Beef Ribs in Red Wine

Deborah Dana
These delicious beef ribs turn out amazing as the meat becomes very tender and full of flavors and aromas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 10 beef ribs, about 10 ribs
  • 3 tablespoons vegetable oil
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 1 cup dry fig, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon garlic
  • 2 star anise pods
  • 2 chunks cinnamon
  • 1 cup red wine
  • 1 can tomato, in pieces
  • 1 cup chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon peppermint, fresh
Preparation
4h
0 mins
Medium
  • Preheat the oven to 150 degrees Celsius and position the rack in the center.
  • In an oven-safe pot, heat the oil. Season the ribs with salt and pepper and brown them in the oil in 2-3 batches until they are golden on all sides. Remove from the pot and place on a plate.
  • Add 1 more tablespoon of oil and sauté the carrots and onion for 6-8 minutes. Add the figs, ginger, garlic, anise, cinnamon, and cook for 1 more minute.
  • Add 1/2 cup of red wine and cook until the liquid reduces (1 minute).
  • Return the ribs to the pot and pour over them the tomato, the remaining wine, chicken broth, and 1-2 cups of water.
  • Bring everything to a boil, cover, and place in the oven. Bake for 3 hours or until the meat pulls away from the bone and is very tender. Remove from the oven.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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