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Beef ribs with potatoes

Beef Ribs with Potatoes

Beef ribs with potatoes — simple, hearty, and delicious. An everyday dinner for the whole family. It's an especially good pick for anyone doing hard physical work — it's filling, so it gives you plenty of energy and really satisfies your hunger.

naniki

Recipe author

Composition / ingredients

Servings:

Beef ribs

500

Potatoes

600

Carrots

Onion

Turmeric

Curry powder

Salt

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 29 % 7 g

Carbohydrates 42 % 10 g

131 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For this beef ribs and potatoes recipe, gather beef ribs (young meat is best — older meat is darker in color, so give it more cooking time), potatoes, onion, and carrot. For spices I used turmeric and curry powder — both for color and flavor — plus salt, a mix of freshly ground peppercorns, and bay leaf. Have some fresh herbs on hand for serving.
Step 2:

Rinse the beef ribs well, be sure to pat them dry with a paper towel, and cut into serving pieces — you can leave some pieces on the bone and some off.
Step 3:

Coarsely chop the peeled, rinsed onion and carrot.
Step 4:

In hot oil, brown the ribs on both sides, turning them with a wooden spatula. A Dutch oven or heavy-bottomed pot is the most convenient thing to cook this in.
Step 5:

Add the onion and carrot and keep cooking gently — no need to fry them to a char. Turn everything with a spatula.
Step 6:

Pour boiling water from the kettle over the ribs and vegetables so it just covers everything. Cook at a gentle simmer, covered, for 40–45 minutes, until the meat is tender.
Step 7:

Peel the potatoes and cut them into large-ish cubes.
Step 8:

Add the potatoes to the pot. If you want the stew thick, add less water; if you'd like it soupier, add more — it's a matter of taste. Simmer the beef ribs and potatoes until the potatoes are done, and add salt, spices, and bay leaf about 10 minutes before the end.
Step 9:

Chop some dill, parsley, and green onion. Set the tender leaves aside for serving, and add the stalks and the white part of the green onion along with the bay leaf.
Step 10:

Serve the beef ribs and potatoes hot, sprinkled with fresh herbs.

Beef ribs with potatoes is a familiar dish — it's simple to make and a satisfying, complete meal. You can cook it thicker or soupier to taste. Starchy potatoes are best; they break down more fully and create a thick, rich broth.