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Deborah

Deborah Dana
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Recipe of Ribs of Res to Vinto Tino
Recipe

Ribs of Res to Vinto Tino

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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
  • 10 beef ribs, like 10 ribs
  • 3 tablespoons vegetal oil
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 1 cup dehydrated fig, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon garlic
  • 2 anise stars
  • 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

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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