Step 1: prepare the onion.

Using a knife, peel the onion and then thoroughly rinse the ingredient under running warm water. Place the vegetable on a cutting board and, using the same sharp equipment, chop the onion the way you like best. You can cut the component into rings, half rings or squares, or even into thin strips. Transfer the chopped ingredient to a free plate.

Step 2: prepare the lamb ribs.

To begin with, rinse the lamb ribs well under running warm water and then transfer the component to a cutting board. Using a sharp knife or kitchen meat hatchet, cut the main ingredient across the bones into small pieces. Attention: How to cut ribs depends on their size and the amount of meat on the bones. If there is not a lot of meat, then you can cut the ingredient along the ribs into pieces. After this, rinse the meat again under running water and transfer it to a free plate.

Step 3: prepare lamb ribs stewed in their own juices.

Pour a small amount of vegetable oil into a saucepan with a thick bottom and then put the ribs and chopped onions into the container. Place the pan on medium heat, cover it with a lid and simmer the dish for 15 minutes. During this period of time, these two components release juice, and this is what we need. After the allotted time has passed, remove the lid from the container and add salt and ground black pepper to taste. Attention: At the first stage of preparing the dish, it is better not to add enough salt to the onions and ribs. Therefore, we salt the ingredients 1/4 part less than your usual norm. Mix everything well using a wooden spatula. Cover the pan again with a lid and continue to simmer the dish in its own juice over low heat for 1.5-2 hours. Important: there is no need to open the lid from time to time and mix everything with a spatula, since lamb ribs should be stewed in the concentration of their juices. As soon as the specified time for cooking the dish has expired, remove the lid from the pan, use a tablespoon to test the liquid in which the meat was stewed for salt and add more salt if necessary. Now you can mix the dish well with the available equipment and turn off the burner. You don’t have to steep the ribs, but serve them immediately to the table.

Step 4: serve lamb ribs stewed in their own juices.

Using the same wooden spatula, transfer the ribs to a serving dish, and pour the juice remaining in the pan over the meat. The dish turns out not only very tasty and aromatic, but also very tender. These ribs are served with side dishes such as potatoes, rice, any cereal of your choice, as well as vegetable salads.

Enjoy your meal!

- – The dish is best served hot, because after the ribs cool, a greasy film appears on their surface, but this is what anyone likes.

- – The finer we chop the onion, the better it will dissolve in the dish and we will practically not feel it.

- – Instead of a thick-bottomed pan, you can use a casserole dish.

- – To prepare such a delicious dish, you can add not only lamb ribs, but also pork and beef.

- – If you don’t have a special kitchen hatchet on hand, don’t be upset, because if you buy meat at the market in a butcher’s shop, then you can ask the seller to immediately chop your ribs into the pieces that suit your taste the most.
For once, they brought lamb to our supermarket, so I immediately took a kilogram of ribs to make my favorite dish - lamb ribs in a cauldron with vegetables, Crimean style. Of course, fresh Crimean lamb, which could be bought from the Tatars at the market for money that is ridiculous by our standards, cannot be compared in any way with what was sold here, but it is what it is.

We wash the ribs, cut them into small pieces, if there is fat, cut it off, we will need it later. Salt, black and red pepper to taste. Finely chop the onion and mash it until the juice releases. Onions are the best marinade for lamb and its meat. Add a couple of tablespoons of soy sauce.

Add some dried basil

and traditional Crimean Tatar seasoning for meat, which I buy every year in Yevpatoria at the market with a year’s supply.

At the end of the process, add olive oil and mix everything with your hands!

Let the meat marinate for at least half an hour and prepare the remaining ingredients - onions, carrots, garlic and herbs.

To prepare this dish well, we will definitely need a cauldron. This is over 50 years old and still serves me well.

If you have lamb fat, then heat it; if not, use regular sunflower oil, about 100 ml. pour and heat until light smoke appears. Throw 2 cloves of garlic and a couple of small hot red peppers into the oil

We take out the garlic and pepper, and load the marinated ribs. Be careful not to get burned by the hot oil. Fry, stirring occasionally, for 15 minutes, until a light crust appears.

Turn down the fire
then add onions and carrots to the cauldron. Fry the onion until transparent.

Next, take a bag of Maggi Golden gravy

and add 2 tablespoons to the cauldron.

Add half a liter of clean water, mix and

cover with a lid and leave on the lowest heat for 1 hour

Prepare chopped garlic and parsley

Before finishing cooking, pour them into the cauldron. Be careful - the stunning smell can make you faint from hunger. Remove the cauldron from the heat, let it rest for 10 minutes and

Serve on the table. You can serve any side dish with the ribs - mashed potatoes, fried potatoes, buckwheat, rice, pasta, etc. A mandatory attribute is a bottle of good dry red wine.

Have a nice dinner.

Cooking time: PT01H30M 1 h 30 min.

Approximate cost per serving: 250 rub.

This dish is suitable for those who like to chew bones and those who like lamb. Braised lamb ribs Perfect for a home dinner when true lamb lovers gather around the table. Fragrant, moderately spicy, juicy and tasty ribs can warm and please anyone in cold winter weather.

Ingredients

To prepare braised lamb ribs you will need:

lamb ribs - 1 kg;

carrots - 1 pc.;

onions - 2 pcs.;

garlic - 2 cloves;

bay leaf - 1 pc.;

hot dried pepper - 1 pc.;

salt, spices - to taste;

water - to cover the ribs completely.

Cooking steps

Fry until beautifully browned.

Add bay leaf and garlic whole cloves. Add the whole dried hot pepper too and watch carefully so that it does not break, otherwise the dish will be too spicy and bitter. At the end of stewing the lamb ribs, discard the bay leaf and hot pepper.

Add hot water until the contents of the patch are completely covered with water.

Bring to a boil, then reduce the heat to the lowest setting, cover the patch with a lid and simmer for 1 hour. Then turn off the heat. During this time, the lamb ribs will be thoroughly stewed, there will be almost no water left, and instead there will be a little thick, aromatic gravy. The ribs will acquire a soft, almost creamy taste.

Bon appetit!

Ribs, of course, are not the best or most valuable part of any pet's carcass. However, very tasty and interesting dishes can be prepared from ribs (pork, beef, veal, lamb, goat). In such dishes, of course, it is good to combine ribs with other ingredients, namely various vegetables.

We'll tell you how to cook stewed ribs with vegetables. When choosing ribs, try to find fresh meat from young animals, then the dish you prepare will definitely turn out tastier.

Lamb ribs stewed with vegetables

Ingredients:

• lamb ribs – 1 kg;
• eggplants – 2 pcs.;
• onions – 1-2 pcs.;
• tomatoes - 2 pcs.;
• sweet red pepper – 2 pcs.;
• garlic – 2-3 cloves;
• lemon – 1 pc.;
• dry ground spices (for example, a mixture of khmeli-suneli or others like that);
• greens (parsley, basil, cilantro, marjoram, tarragon, etc.).
• vegetable oil.

Preparation

Cut the ribs into pieces convenient for eating. Prepare a marinade from lemon juice, crushed garlic and dry ground spices, let it sit for 20 minutes and strain through a strainer. Pour the marinade over the ribs, add a little salt and leave for 1-4 hours.

Cut the onion into half rings and into strips, and cut the eggplants and tomatoes into cubes (keep the eggplants in a bowl of cold water for 10 minutes, then add salt to the water).

Remove the ribs from the marinade and dry with a clean napkin. Heat a deep frying pan well and add oil. Fry the ribs over high heat to form a beautiful golden brown crust. Now put all the chopped vegetables except tomatoes into the frying pan and fry for 5-8 minutes, stirring, then add the chopped tomatoes, pour in a little water, reduce the heat and mix gently.

Cover with a lid and simmer, stirring occasionally, for about 40-50 minutes. Serve ready-made lamb ribs with vegetables with beans, peas or chickpeas and herbs, pita bread or flatbread. You can serve separately some hot sauce, red table wine, grape brandy or rakia.

Following approximately the same recipe, you can cook pork or veal ribs with vegetables - the cooking time for these types of meat is approximately the same.

Recipe for beef ribs stewed with vegetables

Ingredients:

• beef ribs – about 800 g;
• onions – 1-2 pcs.;
• carrots – 1 pc.;
• potatoes – 8 pcs. medium size;
• dry spices (bay leaf, peppercorns, cloves, cumin and coriander seeds);
• tomato paste – 1-2 tbsp. spoons;
• vegetable oil or lard;
• various fresh greens;
• garlic – 2-4 cloves;
• ground black pepper;
• salt.

Preparation

Chop the ribs and cut them into pieces convenient for eating. Finely chop the peeled onions and carrots. Heat the oil well in a frying pan and fry the ribs along with the addition of onions and carrots. Reduce the heat to low and add a little water. We simmer everything under the lid, stirring occasionally for 1-2 hours (depending on the softness of the meat and the age of the animal). About 20 minutes before final readiness, add the potatoes cut into large slices. Add the desired amount of water, add spices, add a little salt and simmer until cooked (20-25 minutes). If you want, you can add a little tomato paste diluted with water (it is, however, an optional component).

Before serving, sprinkle with a little ground black pepper, as well as chopped herbs and garlic. This dish is well served with vegetable pickles: sauerkraut, pickles, mushrooms, vodka, strong bitters or berry liqueurs and rye bread.

Among lamb dishes, stewed lamb ribs are the most popular. Cooked this way, they turn out soft and tender. Moreover, in order to stew them correctly, you do not need to have outstanding culinary talent, but just know a few important rules.

Cooking features

Lamb dishes are eaten in different countries of the world; this meat is considered tasty and healthy, even dietary. Lamb ribs can be grilled, baked, or stewed. In any case, the dish will have a seductive aroma, will be able to satisfy hunger and give pleasure to its unique taste. However, not all housewives know how to make lamb ribs juicy, tender and soft. They will be like this if several points are taken into account when choosing, preparing and stewing them.

• Lamb ribs cook faster and are more tender. Therefore, preference when purchasing should be given to young lamb brisket, even if it costs a little more. The seeds in it are smaller, its color is lighter and brighter, and the fat is white or almost white, without pronounced yellowness.
• Frozen ribs can also be stewed, but gourmets say that fresh or chilled ones come out more juicy. The difference will be almost completely unnoticeable if you defrost the ribs correctly, that is, let them thaw in the refrigerator without speeding up this process with water or a microwave.
• The ribs will cook faster and will be softer and more flavorful if you pre-marinate them. It is enough to marinate the ribs of a young lamb for 3-4 hours, but the ribs of an old lamb are marinated for 6-12 hours, otherwise it will have little effect on the result.
• Before you start braising the ribs, it is recommended to fry them over medium or even high heat. This will allow you to “seal” the juices inside and slightly “brown” the meat. However, even if you don’t do this, as a result of prolonged stewing, the ribs should turn out to be quite soft.
• To make the ribs more tender and acquire a piquant taste, when stewing, you can add marinade rather than water to them. Also, ribs are often stewed in wine, tomato sauce, or broth.
• The pan in which the ribs are stewed should have a thick bottom and thick walls, preferably with a non-stick coating. If you don’t have such a pan, you can replace it with a thick-bottomed frying pan or cauldron. They can also be stewed in a slow cooker.

The technology for stewing lamb ribs partly depends on the recipe taken as a basis. Therefore, it is better not to ignore the recommendations contained in it.

Lamb ribs in tomato sauce

• lamb ribs – 1 kg;
• tomato paste – 100 g;
• water – 100 ml;
• wine vinegar (3 percent) – 20 ml;
• sugar – 5 g;
• hops-suneli – 10 g;
• salt - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the lamb ribs, dry with paper towels, cut into pieces, leaving one rib in each. Chop each rib in half with a kitchen hatchet. If you don't have one, you can use a heavy knife to score the center of the ribs, and then break the ribs on the edge of the table. Rinse the pieces again to remove any bone fragments. Dry again with napkins.
• Mix tomato paste with a tablespoon of vinegar and the same amount of vegetable oil. Add suneli hops, salt and sugar to this mixture. Coat the ribs with the sauce and refrigerate them for several hours to marinate.
• Pour oil onto the bottom of the cauldron and place it over medium heat. A little later, transfer the ribs from the marinade into the cauldron and fry on all sides for several minutes over intense heat.
• Dilute the remaining marinade in the bowl with water and pour it over the ribs.
• Cover the cauldron with a lid, reduce the heat under it. Simmer the ribs for an hour and a half. Make sure that the water does not boil away.

Video recipe for the occasion:

While the ribs are stewing in tomato sauce, you can prepare a side dish for them. Lamb ribs go well with potatoes, legumes, and vegetable stew. They must be served hot, so they can be left to simmer over very low heat until lunch.

Lamb ribs stewed with potatoes in a slow cooker

• lamb ribs – 0.5 kg;
• potatoes – 0.5 kg;
• onions – 100 g;
• hot capsicum – 1/4 pod;
• black and white pepper - to taste;
• rosemary – 3 sprigs;
• vegetable oil – 100 ml;
• salt - to taste;
• water – 180 ml.

Cooking method:

• Chop the ribs into small pieces, wash them well and place on paper napkins, let them drain.
• Measure out four tablespoons of vegetable oil. Grind the rosemary in a mortar, add it to the oil along with the pepper mixture, and mix it.
• Grind a quarter of a hot pepper. It can be chopped very finely with a knife, but it is better to chop it with a blender. Pepper is also mixed with oil.
• Coat the lamb ribs with the resulting mixture and place them in the refrigerator for 3 hours.
• Peel the potatoes and cut them into round slices.
• Grease the multicooker bowl with the remaining oil. Place onions in it, cut into thin rings or half rings. Place potato pieces on top, add salt and season the potatoes to taste.
• Place the marinated ribs on the potatoes. Add a multi-glass of boiled water.
• Start the unit in stewing mode for 60 minutes, then leave the dish in warming mode for half an hour.

There is no need for a side dish for lamb ribs stewed with potatoes in a slow cooker - this is a complete dish in itself.

Lamb ribs braised in their own juices

• lamb ribs – 0.5 kg;
• onions – 0.4 kg;
• vegetable oil – 50 ml;
• salt, pepper - to taste.

Cooking method:

• Prepare the lamb ribs by cutting them into pieces, one rib at a time, and halving each one. Wash the ribs and pat dry with a kitchen towel.
• Peel the onion and cut it into small pieces. The smaller the pieces, the better. During the simmering process, they should become so soft that they almost dissolve into the sauce and become part of it.
• Pour oil into a deep frying pan. Heat a frying pan and place the ribs on it one at a time. Lightly fry them over medium heat.
• Salt and pepper the ribs. At this stage, it is better to undersalt them than to oversalt them - the missing salt can be added at the last step of preparing the dish.
• Sprinkle chopped onion over the ribs and reduce heat to low. It should be so weak that the ribs simmer rather than braise.
• Cover the pan with a lid, pour in 1 tbsp. hot water and leave for 2 hours. During this time, the ribs will stew, becoming enveloped in the aroma released from the onion.

The ribs according to this recipe are very soft and at the same time juicy. Despite the fact that there are no spices in the recipe, the dish will be very aromatic and appetizing.

You can stew ribs according to different recipes, for example, in dry red wine, in white yogurt with curry seasoning, in sour cream and mustard. The technology for preparing them in this case will be approximately the same as when stewing ribs with tomato sauce. If you want to stew the ribs in their own juices, you can add a little grated carrots to them along with the onions. Seasonings and spices can also be combined and added to your own taste.