Meat in the oven cooking in Russian style | GEORGY KAVKAZ

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine provides a similar flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Dried basil and oregano can mimic the aromatic qualities of bay leaves.

Heat olive oil in a large pot over medium heat until shimmering.

Season beef ribs with salt and black pepper.

Sear beef ribs in the pot until browned on all sides, about 3-4 minutes per side.

Remove ribs from the pot and set aside.

Add onions and carrots to the pot; sauté until softened, about 5 minutes.

Stir in garlic and cook for 1 minute until fragrant.

Add tomato paste and cook for another minute, stirring constantly.

Pour in red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

Return beef ribs to the pot; add beef broth, bay leaves, thyme, and sugar.

Cover and simmer on low heat for 2-3 hours until ribs are tender.

Add mushrooms in the last 30 minutes of cooking.

Remove from heat; discard bay leaves and stir in chopped parsley before serving.

Cooking Techniques

Spice Level: