2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Beef, along with lamb, is considered to contain the most valuable proteins and salts. Especially tasty and useful are beef ribs, which can be prepared boiled in aromatic soup, toasted with a delicious grilled crust, fried until golden or stewed, and even marinated. However, here's what you need to know when you decide to cook beef ribs:
- If you want to make a dish of beef ribs with sauce, it is best to use white wine;
- If you want to bake beef ribs in the oven, do not prick them with a fork to check if they are baked, because this will run out of their sauce;
- When preparing beef ribs by frying and stewing, it is good to season them in advance. The classic combination is to do it with oil, salt, pepper and paprika, but you can use whatever spices you want;
- Veal ribs are cooked much slower than pork and if you do not have enough time, you can put 2 tbsp. vinegar in the water in which you boil them;
- Another option, if you want to prepare a delicious beef rib soup, is to rub them from the previous day with mustard;
- Beef ribs are extremely suitable for the preparation of so-called weak broths, as they are poor in bone marrow. They are extremely useful and like all broths play an important role in digestion. In the recent past, it was recommended that beef ribs be boiled whole, placed in boiling water and left to simmer for about 3 hours after boiling. The broth prepared in this way becomes poor in extracts and can be consumed both by people suffering from liver diseases and by those who have problems with the stomach, kidneys and cardiovascular system;
- Current chefs and nutritionists advise in making broths, decoctions, soups and broths from veal ribs the ribs should be broken and placed in cold water and only then placed on the stove;
- If you are overweight or diabetic, you can put them in the fridge after you have cooked the veal ribs and left them to cool. Once they have cooled enough, you will be able to easily remove their fat.
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