Braised beef ribs
2 kg of chopped beef ribs with bone
salt, black pepper — to taste
1 onion, chopped
1 carrot, peeled and grated on medium grater
2 cloves garlic
2 tbsp. L., Sugar
1 tablespoon ketchup or pasta
2 dry laurel leaf
1 glass of good red wine
2-3 cups of chicken broth.
Rub the ribs with salt and pepper. Heat a large heavy roasting pan, so that it was superhot. In the oil and fry the ribs (parties, if all at once, they do not fit) so that they are brown on all sides. Put ready ribs on the plate.
Heat the oven to 200 degrees. Fried ribs, onion, carrot, celery and chopped garlic, place in ovenproof dish and leave until such time until the vegetables are tender and the meat would be good to move away from the bone.
For 15 minutes until cooked, add the sugar and other spices, pour all the ketchup and red wine. Add the chicken broth and the liquid to the sauce and completely covered ribs. Then cover the pan and put back in the oven.
Simmer have about 3-4 hours. Ideally, half of the liquid should evaporate in fire in the oven and left a thick sauce, which can then be used as a garnish gravy and ribs.