Braised Beef Ribs with Vegetables and Spices

Step-by-step recipe

1. Braised beef ribs are not difficult to make, although they take up to two hours. Beef from an older animal is usually quite tough, so allow 1.5-2 hours. Buy large ribs with a wide bone and a thick layer of meat. Cut the ribs between the bones into pieces 6-7 cm long. Prepare the vegetables. You can use more or less chili pepper, as it will not make the dish especially hot because the pods stay whole while cooking.
   
2. First, prepare the spice mix. In a cup or small bowl, mix equal parts of all the ground spices: dried onion (granulated or flakes), granulated garlic, paprika and a little chili if you like, thyme and oregano, coriander (you can use more of it), black pepper and salt. Stir the mix so the ingredients are evenly distributed. Wash the beef ribs and pat them dry with a paper towel. Roll the pieces of meat in the spices and leave them for 15-20 mins.
   
3. To brown the ribs you will need a little fat. It is best to buy a small piece of bacon, dice it and fry it in a pan. Enough fat should render out. The cracklings left behind can be eaten or put back into the pan with the vegetables, as you like. Put 1-2 tbsp of wheat flour in a bowl and roll the spiced ribs in it.
   
4. Put the meat into the hot fat and fry on all sides, turning often, until a crust forms. Usually 1-2 mins per side is enough. The inside of the meat will be raw, and the crust helps keep all the juices in. Do not overcook the meat. When the beef ribs are browned, set them aside on a plate for now.
   
5. Peel the carrot and onion. Cut the onions crosswise into large rings and the carrot into large cubes or slices, fairly wide. Peel the ginger and cut it across the grain into 5-6 slices. Do not peel the head of garlic, as it should braise whole. Just remove the dry outer skin. Put all the prepared vegetables into the pan with the remaining fat and add the whole chili pods.
   
6. Stirring gently, fry the vegetables for 4-5 mins. During this time the onion will soften and start to turn golden, and the carrot will brown a little too. Return the browned beef ribs to the pan, and if you decided to keep the cracklings in the dish, add them as well. Arrange the vegetables around the pieces of meat. Add 150 ml of water or meat broth to the pan.
   
7. Bring the liquid in the pan to a near boil and cover the pan with a lid. Reduce the heat to the minimum at which it still simmers gently. Braise the beef ribs under the lid for at least 1.5 hours, turning the meat from time to time. Add more salt to taste if needed, so try the sauce. I must admit that, as a lover of spicy food, I barely stopped myself from adding more chili.
   
8. It is important that the meat ends up soft and tender. If needed, you can add a little liquid to the pan, but only a little, and extend the cooking time. Serve the finished dish right away while it is very hot. Put the meat on a plate, add a whole chili pod and the garlic cloves, and pour over the sauce that formed during cooking. If you like, sprinkle with a pinch of finely chopped herbs. Braised meat is usually served without a side dish, but some bread will not hurt.
   
9. If you want to braise more tender veal, use fewer spices and significantly reduce the braising time. For extra flavor, if possible, put a bundle of aromatic herbs tied with string into the pan with the meat: parsley, thyme, rosemary.