Although beef ribs are not a spic-and-span dish, if you have the time, it's worth the sacrifice because the end result will make up for every minute!
Ingredients for 4 people:
- 1,5 kg cattle page
- 12 cloves garlic
- 100 g tomato puree
- 7,5 ml red wine
- 2 l beefbasic juice
- 70 dkg potatoes
- 200 g vaj
- 5 dl milk
- Salt
- Bors
Preparing the beef side dish:
- Preheat the oven to 170 degrees. Heat some olive oil in a cast iron pan.
- Season the beef with salt and pepper, fry all sides in a circle, then set aside. In the pan in which the ribs were browned, fry the garlic and tomatoes for 1-2 minutes.
- Add the red wine and simmer for 10 minutes. Add the ribs and pour in enough stock to almost cover the meat. Cover the cast iron pan and place in the preheated oven. Bake for about 3 hours, or until the meat is tender and flakes off the bone.
- When the meat is done, remove it from the pan. Drain the fat from the remaining cooking juices, blend in the garlic and reduce the juice.
- To make the mashed potatoes, boil the diced potatoes in salted water and then mash them in a potato masher. Pass the mashed potatoes through a sieve, add the cubed butter and as much warm milk as you can absorb while whisking. It is good when it has a homogeneous consistency. Season with salt and ground nutmeg. To serve, drizzle the reduced gravy over the pork ribs.#
