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Beef ribs with potatoes

Author
Cookinero 29 Apr 2025
4700
Beef ribs with potatoes

There are a huge number of recipes for beef ribs with potatoes in cooking. But the most juicy and tender meat is obtained if it is simmered with root vegetables for at least 60 minutes.

How to cook Beef ribs with potatoes

Step 1

Beef ribs with potatoes

Fry the ribs. Heat vegetable oil in a deep frying pan or saucepan. Put the ribs in it. Fry until golden brown, turning from time to time. Add 200 ml of water, reduce the flame to minimum. Simmer the meat for another 30 minutes.

Step 2

Beef ribs with potatoes

Cook the ribs with vegetables. After 30 minutes, add onions and carrots to the meat. Cover and leave for another 10 minutes. Then add the potatoes for 15 minutes. Then add spices and tomato pulp. Cover and leave for 10 minutes.

Beef ribs with potatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use pork ribs or even chicken thighs for a different flavor. Adjust cooking times accordingly to ensure the meat is fully cooked.
You can substitute tomato pulp with tomato paste (diluted with a little water), canned crushed tomatoes, or even fresh blended tomatoes.
Replace the beef ribs with hearty vegetables like mushrooms, eggplant, or lentils. Use vegetable broth instead of water for added flavor.
This dish pairs well with a fresh green salad, crusty bread, or steamed vegetables like green beans or broccoli.
Yes, this dish tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days and reheat before serving.
You can replace the potatoes with cauliflower florets or turnips for a lower-carb alternative.
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Classic choices include paprika, thyme, bay leaves, or rosemary. Adjust to your taste preferences.
The meat should be tender and easily pull away from the bone. If unsure, use a meat thermometer—internal temperature should reach at least 145°F (63°C) for beef.

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