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Baked veal ribs

Baked veal ribs

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a food that I guarantee will not stay for tomorrow!

  • 1 kg. veal ribs
  • 1 kg. potatoes
  • 5 cloves garlic
  • 3 tablespoons pepper paste
  • marjoram [1 knife tip]
  • nutmeg [a knife tip]
  • salt
  • pepper
  • 150 ml oil

Servings: 4

Preparation time: less than 120 minutes


  1. the veal ribs are portioned, washed and scalded, after which the water is thrown away. The potatoes are cleaned, washed and cut into quarters.

  2. the garlic is cleaned and crushed, then mixed with pepper paste, marjoram, nutmeg, salt, pepper and oil. they are poured over the veal ribs placed in a tray.

  3. put the tray in the oven at 18o degrees C for one hour.

  4. put a little more water in the tray so it doesn't burn and check from time to time.

  5. after an hour add the potatoes and leave until they are baked.

Tips sites


if you don't have pepper paste, give the mixer a fresh red pepper or paprika.


served with pickled donuts

Baked beef with herbs

Preheat the oven to 200 degrees Celsius and prepare the middle shelf. Meanwhile, wipe the pork muscle with a paper towel to dry completely.

If one part of the muscle is thinner, tie it with a butcher's string so that it cooks evenly over the entire surface.
Take the muscle in your hand and grease it well with oil, then season it well with salt and freshly ground pepper.
Set it aside and heat a frying pan with oil.

When the oil starts to smoke, put the meat in the pan and, for about ten minutes, brown it everywhere.

Transfer the meat to a baking dish and let it cool for about 15 minutes.

Meanwhile, mix well in a bowl the butter with the garlic, rosemary and thyme. When the meat is ready, grease it with this mix on top and on the sides.

Cook for 25-35 minutes until the thermometer, inserted in the thickest part of the meat, records 49-51 degrees Celsius (for a meat in the blood) and 51-57 degrees Celsius (for medium rare).

Remove the meat from the oven and place it on a mincer. Cover lightly with foil and let it rest for at least 20 minutes before serving.

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Caponata baked veal steak


- 2 veal chops
- olive oil
- 2 halved garlic cloves and a few extra cloves
- 2 rosemary branches
- butter
- a lemon, halved
- half an eggplant
- half an onion
- a red pepper
- 2 stalks of celery
- 3 well-ripened tomatoes
- old
- 10 raw capers
- 2 tablespoons of rinsed and drained capers
- a handful of green olives, halved
- a handful of basil leaves
- a handful of roasted pine seeds

1. Season the chops very well and evenly, then heat the olive oil in a pan. Add the chops, halved garlic cloves and rosemary. Cook the veal for 3 minutes on each side, then add about a tablespoon of butter to the pan, let it sizzle and grease the chops with it. Cook for another 2 minutes on each side - it should still be pink in the middle. Transfer to a plate to "rest", pour some of the sauce from the cooking and drain the juice from half a lemon. Cover with aluminum foil.

2. To prepare the garnish & quotcaponata & quot, chopped eggplant, onion, red pepper, celery and tomatoes in small cubes - this way they will cook faster and keep their shape. Clean the pan (discard the garlic cloves and rosemary) and sprinkle a little more olive oil. Fry the eggplant over high heat until it turns brown, about 4-5 minutes. Add a few cloves of whole garlic to flavor the oil and, in the middle of the period, add a pinch of salt and sugar to caramelize the eggplant.

3. Add onion and pepper, cook for 2-3 minutes, add celery and cook for another 2-3 minutes. Add the tomatoes, capers and olives and mix for 1 minute. Squeeze the juice from the other half of the lemon and remove from the heat. Stir in the basil, which will cook immediately in the sauce.

4. To end the Italian feast, put a few tablespoons of caponata on each plate. Cut each chop into smaller pieces and place with taste on top of the vegetables. Mix a little olive oil with the rest of the sauce in the pan (or the plate where the meat was) and sprinkle generously. Don't forget some pine seeds!

Words are useless! Taste this traditional recipe baked veal steak and get lost in the sea of ​​flavors.

Baked beef ribs

Short beef ribs (short ribs) are a delicacy less known and used in our country. However, butchers and specialized supermarket districts have begun to sell beef ribs. Try this simple recipe to highlight the sweetness of beef.

Preparation time: 90 minutes (plus 2 hours in the cold)


  • 6 short ribs of beef
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 3 cloves of garlic
  • 1 tablespoon paprika
  • 1 tablespoon grated dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  1. Peel a squash, grate it and squeeze the garlic.
  2. Prepare the marinade: mix the soy sauce with the olive oil, paprika, thyme, garlic, salt and pepper.
  3. Pour the mixture over the beef ribs.
  4. Put the beef ribs in the cold for two hours.
    [notes] Use a sealed dish or a special marinade bag. [/ note]
  5. Preheat the oven to 190 degrees Celsius (medium heat).
  6. Put the beef ribs in a tray and cover them with aluminum foil.
  7. Put the tray in the oven for 80 minutes.
  8. Remove the foil and leave the tray in the oven for another ten minutes.

Baked beef ribs are served with garnishes of fresh vegetables and salads or pickles.


Here is a hearty lunch with a wonderful roast beef with baked beer. It is not a complicated recipe and served with some sauteed vegetables is a very suitable choice for those who want to successfully prepare a delicate piece of meat.


  • 750 gr. beef pulp
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon tomato paste
  • 3 tablespoons olive oil
  • 350 ml. beer
  • 1 sprig of thyme
  • salt and pepper
  • oregano and dried basil

Initially we intend to prepare this beef after marinating for at least 24 hours in the refrigerator. Only today, as I was taking the meat out of the fridge, I remembered that I had a bottle of beer in the house waiting to be consumed… It's not black, indeed, I'm sure it would have gone much better in the oven with this beautiful piece of meat, but also the blonde one, I am convinced that it will give the steak an exceptional taste.

I leave the whole piece of meat aside to reach room temperature, then wash it and drain it well between two paper towels.

Grease it with a tablespoon of olive oil, season it with salt and pepper and then sprinkle on both sides oregano and dried basil.

Heat a Teflon pan without oil very well and brown the meat for 4-5 minutes on each side to catch a fine crust before putting it in the oven.

I take it out and let it rest on a plate until I prepare the sauce that will accompany it in the tray.

I put 2 tablespoons of olive oil in the pan in which I fried the meat, I first add the onion and garlic to cook for a few minutes, then the tomato paste and the thyme branch and I leave them on low heat for 2 minutes until a consistent sauce is obtained.

Pour the sauce into the pan with the steak and the whole amount of beer. I add a little more salt and, depending on the size of the tray, a cup of water, so that the liquid level reaches at least two thirds of the height of the piece of meat.

I cover the tray very well with an aluminum foil and put it in the oven for at least 2 hours at 170 & # 8211 180 °.

When it is almost ready, remove the foil, turn it over and let it brown evenly for about 15 & 20 minutes.

While browning, blanch the vegetables. I boil a pot with 2 liters of water and salt, and when it boils I add the vegetables and leave them for 3-4 minutes on the right heat. I take them out in a bowl with water and ice, then I sauté them in a pan with two tablespoons of butter.

Now I enjoy the steak with this wonderful combination of broccoli, carrots, Brussels sprouts, asparagus and yellow beans over which I add the sauce left in the tray from the steak and passed through a blender.

Baked veal ribs


  • 8 calf ribs
  • 2 onions
  • 100 cheese
  • 1 tablespoon breadcrumbs
  • 1 glass of white wine (200 ml)
  • oil
  • salt
  • pepper
  • butter

Method of preparation:

Onion, cleaned and washed, cut it into small pieces and fry it in oil in a pan. in another Romanian pan ribs, turning them on both sides, then put them over the onion.

Season with salt and pepper and cover everything with cheese shaved and breadcrumbs.

pour the wine, sprinkle the ribs with melted butter and put the tray in the oven for 40 minutes, taking care to stir from time to time.