Ingredientes para Beef Ribs With Roasted Peppers Roumanian Style
- 3 lbs beef ribs
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 8 oz sliced Portabella mushrooms
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 cup dry red wine
- 2 cups sour cream
- 2 large green bell peppers
- 2 large red bell peppers
- 1 teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh dill
- 2 fresh bay leaves
- ¾ cup all-purpose flour
- 1 teaspoon salt and ½ teaspoon freshly ground black pepper, plus more to taste
- 1 cup water, plus more to cover
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Cómo preparar Beef Ribs With Roasted Peppers Roumanian Style
- Preheat oven to 400°F (200°C).
- Place 2 large green bell peppers and 2 large red bell peppers on a flat baking sheet. Roast for 20-25 minutes, turning frequently, until skins are blackened and blistered.
- Remove peppers from oven. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling easier.
- Peel, seed, and remove stems from peppers. Slice peppers lengthwise into 1-inch strips.
- Reduce oven temperature to 350°F (175°C).
- In a large skillet, heat 2 tablespoons vegetable oil and 2 tablespoons butter over medium-high heat.
- Add 1 large onion, chopped, and 4 cloves garlic, minced. Cook until softened, about 5 minutes. Remove from pan and set aside.
- Add 8 oz sliced mushrooms to the skillet and cook until browned, about 5-7 minutes. Remove from pan and set aside.
- In a small bowl, whisk together ½ cup all-purpose flour and 1 teaspoon cayenne pepper.
- Season 3 lbs beef ribs generously with salt and pepper. Dredge ribs in the flour mixture, ensuring they are fully coated.
- Brown the beef ribs in the skillet, in batches if necessary, until browned on all sides. Add 1 cup water to the skillet, scraping up any browned bits from the bottom.
- Bring to a boil, then transfer the ribs and cooking liquid to a large roasting pan.
- Add the cooked onion, mushrooms, 2 large carrots (chopped), 2 celery stalks (chopped), 1 (28 ounce) can crushed tomatoes, and 1 cup red wine to the roasting pan.
- Stir in 2 tablespoons chopped fresh cilantro, 2 bay leaves, 1 tablespoon fresh dill, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add enough water to almost cover the ingredients.
- Cover the roasting pan and cook for 1 hour.
- Remove bay leaves.
- Uncover the roasting pan. Prepare the sauce while the ribs continue to cook.
- To prepare the sauce: Remove about 2 cups of the cooking liquid from the roasting pan and transfer to a saucepan.
- Bring the cooking liquid to a boil over medium heat.
- In a medium heatproof bowl, whisk together 1 cup sour cream and ¼ cup all-purpose flour until smooth.
- Add the remaining 1 cup sour cream and whisk until well combined.
- Slowly whisk the boiling cooking liquid into the sour cream mixture until smooth and thickened.
- Pour the sour cream mixture into the roasting pan, stirring to combine.
- Reduce oven temperature to 250°F (120°C).
- Return the roasting pan to the oven, uncovered. Cook for another 30 minutes, or until the ribs are fork-tender.
- Serve hot with rice or mamaliga.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
46g
Fat
187g
Carbs
11g
