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Deborah

Deborah Dana
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Recipe of Ribs of Res to Vinto Tino
Deborah Dana
Deborah

Deborah Dana
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Recipe of Ribs of Res to Vinto Tino
Recipe

Ribs of Res to Vinto Tino

4 h
Not so easy
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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 servings
  • 10 beef ribs like 10 ribs
  • 3 spoonfuls of vegetable oil
  • 1 Cup of carrot chopped
  • 1 Cup of onion chopped
  • 1 Cup of dehydrated fig chopped
  • 1 tablespoon of fresh ginger chopped
  • 1 tablespoon of garlic
  • 2 anise stars
  • 2 chunks of cinnamon
  • 1 Cup of Red wine
  • 1 can of tomato in pieces
  • 1 Cup of chicken soup
  • 2 spoonfuls of fresh parsley chopped
  • 1 tablespoon of mint cool

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.

PRESENTATION

At the time of serving decorate with mint and parsley.

TIPS

Accompany this dish with a Malbec wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
1935
kcal
97%
Carbohydrates
38.8
g
13%
Proteins
116
g
231%
Lipids
141
g
217%
Fiber
6.4
g
13%
Sugar
24.7
g
27%
Cholesterol
411
mg
137%
Esha
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