Boil beef ribs in a saucepan for an hour and a half. Boil veal ribs for 1 hour. A good way to determine the readiness of cooked ribs is to check how easily the meat separates from the bone. If it’s easy, the ribs are cooked.
Boil beef ribs in a slow cooker for 1 hour.
Beef ribs in a slow cooker
Products Beef ribs – 1 kilogram Canned champignons – 100 grams Celery – a few stalks Carrots – 1 small carrot Onions – 1 small head Soy sauce – half a glass Olive oil – 2 tablespoons Parsley – 2 tablespoons chopped herbs Ground coriander – half a teaspoon Basil – half a teaspoon Salt and pepper – to taste
How to cook ribs in a slow cooker Cut the beef ribs into small pieces, salt and pepper. Mix soy sauce, oil, parsley, coriander and basil. Put the beef ribs into this mixture, cover and marinate for 1 hour. Cut the roots off the celery and finely chop it. Peel the onion and chop finely. Peel and grate the carrots on a coarse grater. Chop the mushrooms. Put the meat in a multicooker container, put vegetables and champignons on top, pour over the sauce. The following options are possible:1. Set the multicooker to the “Slow cooking” (or “slow-cook”) mode for 9 hours. In this case, cooking in a slow cooker, beef ribs will be tender, well stewed. 2. Set the slow cooker to the “Stew” mode, cook for 2.5 hours, then drain the sauce and cook in the “Baking” mode for 1 hour. With this method of preparation, beef ribs will turn out with a crust and tender stew inside.
Soup with beef ribs
Products for a 4-liter pan Beef ribs – 1 kilogram Fresh champignons – 200 grams Celery – 4 stalks Carrots – 2 pieces Green onions – 1 bunch Ginger root – 2 tablespoons Garlic – 2 teeth Vegetable oil – 1 tablespoon Peas – 10 pieces Salt – to taste How to cook soup from beef ribsWash the beef ribs, pat dry, cut off the fat and chop. Pour 3 liters of water into the pan, add salt, put the ribs and cook for 1.5 hours, removing the foam. 45 minutes before the end of cooking beef ribs, add the white part of green onions, peeled garlic, pepper and ginger, cut into pieces, into the broth. Peel the carrots and grate on a coarse grater. Wash and dry mushrooms, finely chop. Finely chop the celery. Heat up a frying pan, pour oil, put carrots, champignons and celery. Fry 5 minutes. Then put the roast on the beef ribs. Finely chop the rest of the green onion. Strain the broth into another saucepan, add meat, roast and green onions to it. Add salt and pepper to taste, bring to a boil, cook for another 3 minutes. Your beef ribs soup is ready!