Stewed veal ribs with beer sauce and French fries is a hearty and flavorful dish, perfect for a special family lunch or to surprise your partner. This easy rib recipe combines tender meat with a rich, aromatic sauce made with beer, Montilla wine, tomato, and spices. The result is a smooth and tasty sauce that coats the ribs, creating a memorable culinary experience.
Using a pressure cooker speeds up the cooking process, making the ribs so tender they fall apart. The beer adds a bitter, deep note balanced by the sweetness of tomato and wine, while bay leaves and peppercorns add aromatic complexity. The crispy French fries are the ideal side to contrast with the sauce.
You can adapt this recipe using pork ribs or adding a spicy kick with chili pepper. It is recommended to serve with French fries, but it also pairs well with mashed potatoes or white rice.
Cook
60 min
Servings
2
Season and flour the ribs. We sealed them and set them aside. In that same oil we add the onion, garlic, bay leaf and peppercorns, when poached we added the Montilla wine and the 3 peeled and chopped tomatoes. Once everything is well poached, add the meat and beer and water again. Close the espresso pot and leave it 20 minutes after it starts beeping.
After this time, we open the pot and separate the ribs carefully so that they do not fall apart and put the mixer in it to make the sauce thin. Add the ribs and let it simmer for the sauce to consume a little more and we would have our ribs done.
Finally, a pan of potatoes is fried and accompanied by the ribs.
