Roast Veal
Oven-baked beef ribs with garlic
A simple yet extremely flavorful recipe that brings back memories of hearty meals from childhood, when grandmothers knew how to turn simple ingredients into unforgettable dishes. Today, I invite you to prepare beef ribs with plenty of garlic, baked in a ceramic dish that will give them a unique flavor and a juicy texture.
Total preparation time
- Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
- Number of servings: 4
Ingredients
- 1 kg beef (ribs)
- 1 large tablespoon of fresh duck fat
- 2 sprigs of fresh thyme
- 2 large onions
- 1 head of garlic (about 10-12 cloves)
- 4 tablespoons of ground kapia pepper
- 1 teaspoon of ground pepper
- 1 large bunch of chopped fresh parsley
- 1 kg potatoes
- Salt to taste
- 1 cup of water (about 250 ml)
A bit of history
This dish combines tradition with simplicity, inspired by old cooking methods when housewives used few but quality ingredients to create rich and nourishing meals. The ceramic dish, often used in traditional kitchens, helps maintain the juiciness of the meat, giving it an intense flavor while the vegetables release their taste into the delicious sauce.
Step by step
1. Preparing the meat: Start by cutting the beef ribs into similarly sized pieces to ensure even cooking. Shaping the meat is essential, so don’t rush. If you have time, let them sit for a few minutes at room temperature to tenderize.
2. Searing the meat: In a large pan (ideally a Tefal wok), add the duck fat and let it melt over medium heat. Once the fat is hot, add the pieces of meat and let them brown evenly on all sides.
3. Adding the flavors: When the meat turns a beautiful golden color, add the kapia pepper paste and mix well. This ingredient will not only provide a rich flavor but also color the sauce a vibrant red.
4. Preparing the vegetables: Peel the onion and garlic. Cut the onion into large slices and crush the garlic cloves. Toss them over the meat without worrying about the size of the pieces - they will melt during cooking, enriching the sauce.
5. Assembling the dish: In the ceramic dish (gastra), place the thyme sprigs at the bottom, then pour the meat with the vegetables on top. Add half of the chopped parsley and a cup of water. Cover the dish with a lid and prepare it for the oven.
6. Baking: Preheat the oven to 180 °C. Place the dish in the oven and let it cook for 2 hours and a half. After the first 2 hours, check the dish by turning the meat and adding 100 ml of water if necessary. This step is crucial to keep the meat juicy.
7. Preparing the mashed potatoes: In the last 30 minutes of cooking the meat, peel and cut the potatoes into cubes. Boil them in salted water until soft, then drain and mash them. This simple mash will pair perfectly with the delicious sauce from the meat. No need for additions like milk or butter, as the sauce will enhance the flavor of the mash.
8. Serving: When the meat is tender and the sauce has thickened, remove the dish from the oven. Serve the ribs hot, alongside the mashed potatoes and sprinkle the remaining chopped parsley on top for an extra touch of freshness. A cabbage salad is the ideal accompaniment to balance the richness of the dish.
Practical tips
- For an extra flavor, you can also add some peppercorns or a dried chili pepper to the ceramic dish.
- For a lighter version, you can use chicken or turkey, which cooks faster while keeping the same spices.
- Always check the meat in the last minutes of cooking to ensure it doesn’t dry out.
Frequently asked questions
1. Can I use another type of meat?
Yes, this recipe also works with pork or chicken, but the cooking time will be reduced.
2. How can I store leftovers?
The leftover roast can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it in the oven or on the stove with a little water to restore its juiciness.
3. What other side dishes go well?
Besides mashed potatoes, this roast can also be served with rice or grilled vegetables.
Conclusion
These oven-baked beef ribs with garlic are a true delicacy, easy to prepare yet full of flavor. The combined taste of the juicy meat with the aromatic sauce and the simple mashed potatoes will turn any meal into a feast. Try this recipe and enjoy the beautiful memories it will bring, just like in the old days when a good meal gathered the whole family together. Enjoy your meal!
I shaped the pieces of meat to be approximately the same size. In a large, spacious pan [Tefal Wok], I put the meat to brown together with fresh duck fat. When the meat started to brown, I mixed it with Kapia pepper paste. I cleaned and washed the onion and garlic. I tossed the coarsely chopped onion and garlic over the meat - it doesn't matter how they are cut, they will melt during cooking. In the ceramic dish, I placed thyme sprigs at the bottom and poured the meat with onion and garlic on top. I added half the amount of parsley + a cup of water. I placed the covered dish in the oven for 2.5 hours. I checked the meat once, after 2 hours. I added another 100 ml of water and turned the meat. I cleaned and washed the potatoes. I boiled them cut into cubes and made a simple puree without any additions. The resulting sauce was very tasty, and for this reason, the puree did not need to be loaded with milk, butter, or cream. The oven-baked veal served hot together with potato puree and fresh parsley was delicious and nourishing. Choose your favorite salad. We had cabbage salad. Enjoy your meal!!! Using the ceramic dish, the oven does not need to be preheated. If you have a tasty sauce with the roast, the puree does not need to be loaded with milk, butter, or cream.
Ingredients: 1 kg veal meat, 1 large tablespoon of fresh duck fat, 2 sprigs of thyme, 2 onions, 1 head of garlic, 4 tablespoons of ground bell pepper, 1 teaspoon of ground pepper, 1 large bunch of chopped fresh parsley, 1 kg potatoes, salt
