Beef Ribs With Roasted Peppers Roumanian Style Recipe

How to Make Beef Ribs With Roasted Peppers Roumanian Style

1. Preheat oven to 400°F (200°C).
2. 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.
3. Remove peppers from oven. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. This will make peeling easier.
4. Peel, seed, and remove stems from peppers. Slice peppers lengthwise into 1-inch strips.
5. Reduce oven temperature to 350°F (175°C).
6. In a large skillet, heat 2 tablespoons vegetable oil and 2 tablespoons butter over medium-high heat.
7. Add 1 large onion, chopped, and 4 cloves garlic, minced. Cook until softened, about 5 minutes. Remove from pan and set aside.
8. Add 8 oz sliced mushrooms to the skillet and cook until browned, about 5-7 minutes. Remove from pan and set aside.
9. In a small bowl, whisk together ½ cup all-purpose flour and 1 teaspoon cayenne pepper.
10. Season 3 lbs beef ribs generously with salt and pepper. Dredge ribs in the flour mixture, ensuring they are fully coated.
11. 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.
12. Bring to a boil, then transfer the ribs and cooking liquid to a large roasting pan.
13. 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.
14. Stir in 2 tablespoons chopped fresh cilantro, 2 bay leaves, 1 tablespoon fresh dill, 1 teaspoon salt, and ½ teaspoon black pepper.
15. Add enough water to almost cover the ingredients.
16. Cover the roasting pan and cook for 1 hour.
17. Remove bay leaves.
18. Uncover the roasting pan. Prepare the sauce while the ribs continue to cook.
19. To prepare the sauce: Remove about 2 cups of the cooking liquid from the roasting pan and transfer to a saucepan.
20. Bring the cooking liquid to a boil over medium heat.
21. In a medium heatproof bowl, whisk together 1 cup sour cream and ¼ cup all-purpose flour until smooth.
22. Add the remaining 1 cup sour cream and whisk until well combined.
23. Slowly whisk the boiling cooking liquid into the sour cream mixture until smooth and thickened.
24. Pour the sour cream mixture into the roasting pan, stirring to combine.
25. Reduce oven temperature to 250°F (120°C).
26. Return the roasting pan to the oven, uncovered. Cook for another 30 minutes, or until the ribs are fork-tender.
27. Serve hot with rice or mamaliga.