Old-fashioned rib steak recipe

Some dishes instantly transport you to the past. A pan of ribs simmering for hours on the stove, that delicious aroma of stewed meat, cloves, and bay leaves wafting through the house… This is comfort food at its finest. But how do you ensure your ribs are so tender they melt in your mouth? With the right techniques and a little patience, you can conjure up a delicious, old-fashioned stew. Let's get started with the perfect ribs recipe!

What makes short ribs so suitable for stewing?

Ribs aren't just any cut of meat. This beef comes from the rib cage and features a beautiful marbling of fat and connective tissue. That might not sound appealing, but that's precisely the key to tenderness. Slow cooking breaks down the connective tissue, transforming a firm piece of meat into a buttery-soft treat.

What do you need for the short ribs recipe?

To prepare prime rib at its best, you need a few essential ingredients. This is for a recipe that serves 4:

• 1 kg short ribs
• 2 onions, cut into half rings
• 2 cloves of garlic, finely chopped
• 500 ml beef stock
• 1 glass of red wine or dark beer (optional, but a flavour enhancer!)
• 2 bay leaves
• 3 cloves
• 1 tablespoon mustard
• 1 tablespoon tomato puree
• 1 tablespoon flour
• 2 tablespoons butter or oil
• 1 teaspoon sugar
• Salt and freshly ground pepper to taste

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Step-by-step guide to braising traditional rib steaks

1. Prepare the meat

Remove the ribs from the refrigerator half an hour before cooking to allow them to come to room temperature. Pat them dry with paper towels and season generously with salt and pepper. This helps the flavors penetrate the meat.

2. Sear the meat

Heat the butter or oil in a heavy- bottomed skillet over medium heat. Sear the short ribs for 3-4 minutes per side, or until golden brown. This creates a deep flavor and a nice crust. Remove the meat from the skillet and set aside.

3. Fry onion and garlic

In the same pan, add the onions and garlic. Sauté gently until translucent and lightly caramelized. Then add the tomato paste and flour and cook for 1 minute. This adds depth to the sauce and helps it bind nicely.

4. Extinguish with wine or beer

Pour the red wine or beer into the pan and stir well to loosen any bits that have stuck to it. This is where the magic happens: all those flavors are absorbed into the sauce. Let it reduce briefly until most of the alcohol has evaporated.

5. Simmer the meat

Return the ribs to the pan and add the beef stock, along with the bay leaf, cloves, and mustard. Bring to a boil, then reduce the heat. Simmer the ribs gently for at least 3 hours with the lid slightly tilted on the pan. The longer, the better!

6. Finishing the sauce

After a few hours of simmering, your meat will be deliciously tender. Taste the sauce and season with sugar, salt, and pepper if needed. If you want the sauce a bit thicker, let it reduce a little longer, uncovered.

How do you serve short ribs?

This old-fashioned short ribs recipe combines fantastically with:

• Mashed Potatoes – Velvety smooth and perfect for soaking up sauce. Use our potato masher for delicious mashed potatoes!
• Boiled Potatoes – A classic, hearty combination.
  
• Fresh fries – The crispy bite is a delicious contrast to the tender meat. Make your own fries with our French fry cutter .
• Stewed pears – For a sweet and refreshing balance with savory meat.
• Celeriac Puree – Just a little bit different and surprisingly delicious.

Storing and reheating rib stew

Stew tastes even better the next day, because the flavors have fully penetrated the meat.

• In the refrigerator: Can be kept in a sealed container for up to 3 days.
• In the freezer: Can be stored for up to 3 months.
• Reheat: Do this slowly over low heat with a dash of stock or water to keep the sauce nice and creamy.

Common mistakes with the rib steak recipe (and how to avoid them)

• Trying to stew too quickly – Patience is key! The longer the meat simmers, the more tender it becomes.
• Not enough moisture – Make sure the meat is mostly covered to prevent it from drying out.
• Too high heat – Let it simmer gently, cooking on high heat will make the meat tough.
• Forgot to taste the sauce – Add some sugar, salt, or vinegar at the end for the perfect balance.

Get started with the short ribs recipe!

Old-fashioned short ribs are a timeless dish that everyone should have in their repertoire. With the right techniques and a little love, you'll soon be serving up a stew that will leave everyone speechless. So dig out that Dutch oven, put on some good music, and enjoy the process. Enjoy!