Deborah Dana

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Deborah Dana

Ribs of Res to Vinto Tino

Name: Ribs of Res to Vinto Tino
Prep time: 240 min
Cook time: 240 min
Yield: 6
Cuisine: Inglesa
Ingredients: 10 beef ribs, like 10 ribs; 3 tablespoons vegetal 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; 2 chunks cinnamon; 1 cup Red wine; 1 can tomtato, in pieces; 1 cup chicken soup; 2 tablespoons fresh parsley, chopped; 1 tablespoon peppermint, cool

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Deborah Dana

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These rich ribs of beef are delicious because the meat ends up being very soft and with many flavors and smells.

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Ingredients

6 portions

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Preparation

Preheat the oven to 150 degrees Celsius and position the grid in the center of the oven.

In a pot that can then put the oil in the hot oven. Season the ribs with salt and pepper and brown in the oil in 2-3 batches until golden brown on all sides. Remove from the pot and place on a plate.

Add 1 tablespoon more oil and brown the carrots and onion for 6-8 minutes. Add the figs, ginger, garlic, anise, cinnamon and cook for 1 minute more.

Add 1/2 cup of red wine and cook until the liquid is redissolved (1 minute).

Return the ribs to the pot and pour the tomato, the remaining wine, the chicken broth and 1-2 cups of water over them.

Bring everything to a boil, cover and place in the oven. Bake for 3 hours or until the meat comes off the bone and is very soft. Remove from the oven.