2 hrs 10 mins
1 hr 30 mins
TOOLBELT DIVA's Note:
Roumanian style cooking is as familiar to me as mac and cheese is to all children. My parents, of Roumanian heritage, had a European lifestyle as they were growing up in southern Saskatchewan and this lifestyle was ingrained in their children as we were growing up. I grew to appreciate and love European cousine, and thanks to my mother, became quite proficient in the Roumanian way of cooking. Large cuts of meat,sometimes not so tender, bone in, were commonly used, as the basis for the one-pot meals we enjoyed in our home. It seemed to me, as a child, that these meals took hours to prepare and sometimes they did because of the less tender cuts of meat which were available at the time, or which my parents could only afford. This particular recipe is one I developed for this contest, drawing on the basic knowledge taught to me by my mother. It is fortuitous that the official list of ingredients included some so familiar to my heritage. The sauce of sour cream base was common in our home. It was usually served up with freshly cooked mamaliga, boiled rice, or larger boiled vegetables, such as potatoes, turnips, etc.
My Private Note
Units: US | Metric
- 3 lbs beef ribs
- 1/2 cup vegetable oil
- 2 tablespoons unsalted butter
- 1 medium onion, sliced
- 3 -4 garlic cloves, crushed, and finely chopped
- 1 portabella mushroom, sliced, stem removed
- 5 -6 carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 (28 ounce) can diced plum tomatoes, salt free
- 1 1/2 cups dry red wine
- 1 cup sour cream
- 3 fresh green bell peppers, roasted
- 3 fresh sweet red peppers, roasted
- 1/2 teaspoon cayenne pepper, powdered
- 1/2 bunch fresh cilantro, roughly chopped
- 2 -3 sprigs fresh dill, roughly chopped
- 2 -3 fresh bay leaves or 3 dried bay leaves
- 3/4 cup flour
- salt and black pepper
- 1Preheat oven to 400°F.
- 2Place fresh green and red peppers on a flat pan and roast until skins are well baked and bubbling.
- 3Watch carefully, turn frequently, and do not allow the flesh to burn.
- 4Remove from oven.
- 5Remove skin carefully, and discard.
- 6Make one slice in roasted peppers for easy removal of seeds.
- 7Remove seeds, stem, and discard.
- 8Slice all peppers in strips, lengthwise and set aside.
- 9Reduce oven temperature to 350°F.
- 10In a large skillet, on stove top, heat vegetable oil and butter.
- 11Brown sliced onion and crushed garlic (do not allow to caramelize), remove from pan and set aside.
- 12Brown sliced mushrooms, remove from pan and set aside.
- 13Blend together, 1/2 cup flour and the cayenne pepper.
- 14Reserve balance of flour for later use.
- 15Coat the beef ribs well in the flour-blend.
- 16Brown beef ribs in skillet, add enough water to cover beef ribs.
- 17Allow to come to a rapid boil and cook for about 5 minutes.
- 18To a roasting pan large enough to hold all ingredients, transfer Beef Ribs, with their cooking juices, scraping off the browned beef bits from the bottom of the pan.
- 19Add the onion, mushroom, carrots, celery, tomatoes, and red wine.
- 20Mix in cilantro, bay leaf, dill, salt, black pepper.
- 21Add enough water to cover the ingredients.
- 22Cover roasting pan and cook for about one hour.
- 23After one hour, discard bay leaves.
- 24Leave the roaster, uncovered, in your oven while you prepare the sauce.
- 25TO PREPARE THE SAUCE: Remove about half the cooking juices from the roaster and transfer to a pot on your stove-top.
- 26Over a medium heat, bring these cooking juices to a boil.
- 27In a medium heat-proof mixing bowl, make a roux by whisking together half the sour cream and the rest of the flour, ensuring there are no flour lumps.
- 28Add the rest of the sour cream and blend well.
- 29While stirring continuously, slowly add the boiling juices to the sour cream until all of the juices have have been combined.
- 30Slowly add the sour cream mixture to the contents in the roasting pan while stirring to blend with juices in the roaster.
- 31Reduce oven temperature to 250°F, to keep food hot.
- 32Return roaster to oven to keep warm while you finish preparing other accompaniments.
- 33Do not replace cover on roasting pan.
- 34Serve hot with rice, or mamaliga.
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Nutritional Facts for Beef Ribs With Roasted Peppers (Roumanian Style)
Serving Size: 1 (372 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1228.3
- Calories from Fat 878
- Total Fat 97.6 g
- Saturated Fat 37.4 g
- Cholesterol 190.3 mg
- Sodium 207.3 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 6.5 g
- Sugars 11.6 g
- Protein 42.9 g
The following items or measurements are not included: