Braised Spare Ribs

flour

Salt and black pepper

peanut oil

ribs,

onion, chopped

garlic,

cayenne

coriander

cumin

tomato puree

red wine vinegar

beef stock

veal stock

Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.

Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

This was a Wonderful meal. The meat fell off the bone and the sauce was very flavorful. This is a keeper. Thanks!

I've made these several times now and it has never failed.  Fall off the bone tender meat and I love the sauce flavor as well. Very easy to make.

I made these for a dinner party and they were a huge hit. The meat was so tasty and it just fell off the bone. I have added this recipe to my favorites and will definitely make this recipe again. I served this with some roasted veggies and a strawberry salad from Trisha Yearwood.

I haven't tasted beef ribs this good in a very long time.  I baked the ribs for 1 1/2 hours at 375 and the last hour at 300.  I didn't have veal stock so I used 3 cups of beef stock and this was plenty of liquid for this dish.  I also used a 13"x9" dish for baking.

Great recipe! Very easy with inexpensive ingredients.<br /><br />I would probably reduce the amount of paprika a bit as I found it to be overpowering. Maybe substitute 1 cup of the beef stock with red wine also.<br /><br />I served this with a roasted parsnip puree and it paired quite well: http://i.imgur.com/W5m24sh.jpg

Easy and good ... I used a little wine in the sauce reduced by half and serve it with a little garlic mashed taters with some red wine that I used in the sauce. Winner Winner short rib dinner 

I've made this a few times for dinner parties, and this has always been a hit.  It's got a ton of flavor, with a little kick from the cayenne.  I always receive compliments on the dish.

 Easy to prepare with rich depth of flavor! Served it with gorgonzola polenta with wilted spinach and baby bella mushrooms! Pinot Noir paired well! Great make again meal with a wow factor!

Not sure why this recipe is classified as intermediate.  It's easy, and the result is fall-off-the-bone tender ribs!  I couldn't find veal stock at my local market, so I substituted chicken.  I added a little flour to my liquid after cooking to thicken it up just a bit.  I'm serving this garnished with fresh parsley and green onions.  It's beautiful AND delicious.

Made it with beef ribs, which I have never had success with before.  It was "fall-off the bone" succelent.  Will definitely make again.   even made them ahead of time and served them the next day.  This gave me time to remove any fat layer  which is important to me.  

braised spare ribs

Prep Time: 20 minutes

Cook Time: 2 hours, 45 minutes

Total: 3 hours, 5 minutes

Servings: 6

Cost: $7.57 /serving

Author : Michael Symon : Food Network

Ingredients

Instructions

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