How to make
The beef ribs are rinsed and patted dry. They are lightly seasoned with salt and black pepper.
In a deep pot or large saucepan, the oil is heated and the ribs are seared on all sides until golden brown. This step helps seal in the juices and enhances the flavor of the meat.
The onion is finely chopped, the carrot is cut into small cubes and the garlic is minced.
In the same pot where the ribs were browned, the onion is added and sautéed until softened. The carrot and garlic are then added and cooked for a few more minutes until fragrant.
The tomatoes and tomato paste are added to the pot, followed by the paprika. Everything is stirred well and the beef ribs are returned to the pot.
The broth or water is poured in and the bay leaf is added. The dish is left to simmer gently over low heat for about 60-70 minutes so the meat begins to soften.
The potatoes are peeled and cut into medium-sized cubes, then added to the pot. Cooking continues for another 25-30 minutes until the potatoes are tender and the beef becomes very soft and begins to separate slightly from the bone.
Finally, the dish is sprinkled with chopped parsley and left to rest for a few minutes before serving.
The slow cooked beef ribs with potatoes are served hot, often with fresh bread or rustic country bread. The dish pairs beautifully with a glass of red wine.
Make sure to try our recipes for beef ribs with sauerkraut and the famous American style beef ribs - two fantastic dishes every meat lover should experience.
