Beef ribs with mushrooms in wine

8 servings
1 hour 50 min


1. Cut the ribs into large pieces.

2. Sprinkle salt and freshly ground pepper on all sides, rub them into the meat.

3. Heat the olive oil in a pan, fry the ribs in it on both sides until crusty.

4. Cut the garlic head across into halves, put it in the pan in cuts down.

5. Add tomato paste to the meat, mix.

6. Pour over the wine, simmer for a few minutes.

7. Pour in the stock.

8. Cover the pan with foil and place it in the oven for 50-60 minutes to bake at 160 degrees.

9. Cut into bacon bars. 10. Cut the mushrooms - large into several parts, small in half or can be left whole. 1
1. Put the bacon in a well-heated frying pan, fry it for 3-5 minutes over a high heat. 1

2. Put the mushrooms to the bacon and fry for minutes 10 until golden (champignons are enough for 5 minutes). 1

3. Remove the ribs from the oven, from the pan. 1

4. Put the frying pan with the juice from the ribs on a moderate heat, keep until some of the liquid sweeps out - the contents of the pan should thicken. 1

5. Now strain the thickened contents of the pan through a sieve, wipe - it turned out a sauce. 1

6. Put the ribs on the serving plates, pour the sauce over the top, put the mushrooms. You can also sprinkle fresh herbs on the finished dish. And call your loved ones to feast on a treat!