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Braised Ribs in Gravy with Vegetables

vxda

Stew made with pork ribs and autumn root vegetables such as carrots, parsley root, and celery root. The ribs are first browned in a mixture of flour, sweet paprika, and hot paprika, then covered with water and soy sauce and cooked until tender.

Print Report
Braised Ribs in Gravy with Vegetables
Prep time 15 min
Cook time 1h : 45 min
Servings
🍳
Difficulty Medium
Category Meat dishes

Ingredients

  • 1 kg rib
  • 1 tsp sweet paprika
  • ⅓ tsp chili powder
  • ¼ cup flour
  • 2 tbsp vegetable oil
  • 1 pcs onion
  • 1 pcs garlic clove
  • 2 pcs carrot
  • 1 pcs fresh parsley
  • 1 pcs celeriac
  • ½ pcs sweet potato
  • 2 tbsp soy sauce
  • 3 cup water

Chinese Cabbage Salad

  • ⅓ pcs Chinese cabbage
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp grainy mustard
  • 2 tbsp heavy cream
  • 3 pcs brussels sprout

Instructions

  1. 1

    Wash the ribs and cut them into pieces containing one bone each. Season with salt and pepper. In a bowl, mix flour with ground paprika, coat the ribs in it, making sure they are thoroughly covered with the mixture.

  2. 2

    Heat a large, wide-bottomed pot over medium heat. Pour in 1 and 1/2 tablespoons of oil, spreading it evenly. When the oil is hot, place the ribs in the pot and brown them thoroughly on both sides until golden brown (about 8 minutes total). Remove the browned ribs to a plate.

  3. 3

    Pour the remaining 1/2 tablespoon of oil into the pot, add the diced onion and garlic, and sauté, stirring, for about 3 minutes. Add the carrots, parsley root, and celery root cut into thicker slices. Season with salt and pepper to taste, mix the ingredients together.

  4. 4

    Add the ribs to the vegetables, pour in the soy sauce, and cover with hot water (enough to cover all ingredients). Cover the pot and cook for about 1 and 1/2 hours to 2 hours, until the meat is tender and begins to fall off the bone. About 30 minutes before the end of cooking, add the peeled and diced sweet potato. If the sauce doesn't thicken at the end, you can continue cooking the dish, uncovered.

  5. 5

    Finely shred the Chinese cabbage, place it in a bowl, add salt, pepper, drizzle with lemon juice and olive oil, and mix thoroughly.

  6. 6

    Combine honey, mustard, and sour cream, add to the salad, and then mix.

  7. 7

    You can diversify the salad by adding Brussels sprout leaves (pluck them from the head and cut into smaller pieces).