Lamb ribs with vegetables in a frying pan. Braised lamb ribs. Lamb ribs stewed with vegetables

Ribs, of course, are not the best or most valuable part of any pet's carcass. However, very tasty and interesting dishes can be prepared from ribs (pork, beef, veal, lamb, goat). In such dishes, of course, it is good to combine ribs with other ingredients, namely various vegetables.

We'll tell you how to cook stewed ribs with vegetables. When choosing ribs, try to find fresh meat from young animals, then the dish you prepare will definitely turn out tastier.

Lamb ribs stewed with vegetables

Ingredients:

lamb ribs – 1 kg;
eggplants – 2 pcs.;
onions – 1-2 pcs.;
tomatoes - 2 pcs.;
sweet red pepper – 2 pcs.;
garlic – 2-3 cloves;
lemon – 1 pc.;
dry ground spices (for example, a mixture of khmeli-suneli or others like that);
greens (parsley, basil, cilantro, marjoram, tarragon, etc.).
vegetable oil.

Preparation

Cut the ribs into pieces convenient for eating. Prepare a marinade from lemon juice, crushed garlic and dry ground spices, let it sit for 20 minutes and strain through a strainer. Pour the marinade over the ribs, add a little salt and leave for 1-4 hours.

Cut the onion into half rings and into strips, and cut the eggplants and tomatoes into cubes (keep the eggplants in a bowl of cold water for 10 minutes, then add salt to the water).

Remove the ribs from the marinade and dry with a clean napkin. Heat a deep frying pan well and add oil. Fry the ribs over high heat to form a beautiful golden brown crust. Now put all the chopped vegetables except tomatoes into the frying pan and fry for 5-8 minutes, stirring, then add the chopped tomatoes, pour in a little water, reduce the heat and mix gently.

Cover with a lid and simmer, stirring occasionally, for about 40-50 minutes. Serve ready-made lamb ribs with vegetables with beans, peas or chickpeas and herbs, pita bread or flatbread. You can serve separately some hot sauce, red table wine, grape brandy or rakia.

Following approximately the same recipe, you can cook pork or veal ribs with vegetables - the cooking time for these types of meat is approximately the same.

Recipe for beef ribs stewed with vegetables

Ingredients:

beef ribs – about 800 g;
onions – 1-2 pcs.;
carrots – 1 pc.;
potatoes – 8 pcs. medium size;
dry spices (bay leaf, peppercorns, cloves, cumin and coriander seeds);
tomato paste – 1-2 tbsp. spoons;
vegetable oil or lard;
various fresh greens;
garlic – 2-4 cloves;
ground black pepper;
salt.

Preparation

Chop the ribs and cut them into pieces convenient for eating. Finely chop the peeled onions and carrots. Heat the oil well in a frying pan and fry the ribs along with the addition of onions and carrots. Reduce the heat to low and add a little water. We simmer everything under the lid, stirring occasionally for 1-2 hours (depending on the softness of the meat and the age of the animal). About 20 minutes before final readiness, add the potatoes cut into large slices. Add the desired amount of water, add spices, add a little salt and simmer until cooked (20-25 minutes). If you want, you can add a little tomato paste diluted with water (it is, however, an optional component).

Before serving, sprinkle with a little ground black pepper, as well as chopped herbs and garlic. This dish is well served with vegetable pickles: sauerkraut, pickles, mushrooms, vodka, strong bitters or berry liqueurs and rye bread.

Among lamb dishes, stewed lamb ribs are the most popular. Cooked this way, they turn out soft and tender. Moreover, in order to stew them correctly, you do not need to have outstanding culinary talent, but just know a few important rules.

Cooking features

Lamb dishes are eaten in different countries of the world; this meat is considered tasty and healthy, even dietary. Lamb ribs can be grilled, baked, or stewed. In any case, the dish will have a seductive aroma, will be able to satisfy hunger and give pleasure to its unique taste. However, not all housewives know how to make lamb ribs juicy, tender and soft. They will be like this if several points are taken into account when choosing, preparing and stewing them.

Lamb ribs cook faster and are more tender. Therefore, preference when purchasing should be given to young lamb brisket, even if it costs a little more. The seeds in it are smaller, its color is lighter and brighter, and the fat is white or almost white, without pronounced yellowness.
Frozen ribs can also be stewed, but gourmets claim that fresh or chilled ones come out more juicy. The difference will be almost completely unnoticeable if you defrost the ribs correctly, that is, let them thaw in the refrigerator without speeding up this process with water or a microwave.
The ribs will cook faster and will be softer and more flavorful if you pre-marinate them. It is enough to marinate the ribs of a young lamb for 3-4 hours, but the ribs of an old lamb are marinated for 6-12 hours, otherwise it will have little effect on the result.
Before you start braising the ribs, it is recommended to fry them over medium or even high heat. This will allow you to “seal” the juices inside and slightly “brown” the meat. However, even if you don’t do this, as a result of prolonged stewing, the ribs should turn out to be quite soft.
To make the ribs more tender and acquire a piquant taste, when stewing, you can add marinade rather than water to them. Also, ribs are often stewed in wine, tomato sauce, or broth.
The pan in which the ribs are stewed should have a thick bottom and thick walls, preferably with a non-stick coating. If you don’t have such a pan, you can replace it with a thick-bottomed frying pan or cauldron. They can also be stewed in a slow cooker.

The technology for stewing lamb ribs partly depends on the recipe taken as a basis. Therefore, it is better not to ignore the recommendations contained in it.

Lamb ribs in tomato sauce

lamb ribs – 1 kg;
tomato paste – 100 g;
water – 100 ml;
wine vinegar (3 percent) – 20 ml;
sugar – 5 g;
hops-suneli – 10 g;
salt - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash the lamb ribs, dry with paper towels, cut into pieces, leaving one rib in each. Chop each rib in half with a kitchen hatchet. If you don't have one, you can use a heavy knife to score the center of the ribs, and then break the ribs on the edge of the table. Rinse the pieces again to remove any bone fragments. Dry again with napkins.
Mix tomato paste with a tablespoon of vinegar and the same amount of vegetable oil. Add suneli hops, salt and sugar to this mixture. Coat the ribs with the sauce and refrigerate them for several hours to marinate.
Pour oil onto the bottom of the cauldron and place it over medium heat. A little later, transfer the ribs from the marinade into the cauldron and fry on all sides for several minutes over intense heat.
Dilute the remaining marinade in the bowl with water and pour it over the ribs.
Cover the cauldron with a lid, reduce the heat under it. Simmer the ribs for an hour and a half. Make sure that the water does not boil away.

Video recipe for the occasion:

While the ribs are stewing in tomato sauce, you can prepare a side dish for them. Lamb ribs go well with potatoes, legumes, and vegetable stew. They must be served hot, so they can be left to simmer over very low heat until lunch.

Lamb ribs stewed with potatoes in a slow cooker

lamb ribs – 0.5 kg;
potatoes – 0.5 kg;
onions – 100 g;
hot capsicum – 1/4 pod;
black and white pepper - to taste;
rosemary – 3 sprigs;
vegetable oil – 100 ml;
salt - to taste;
water – 180 ml.

Cooking method:

Chop the ribs into small pieces, wash them well and place on paper napkins to drain.
Measure out four tablespoons of vegetable oil. Grind the rosemary in a mortar, add it to the oil along with the pepper mixture, and mix it.
Grind a quarter of a hot pepper. It can be chopped very finely with a knife, but it is better to chop it with a blender. Pepper is also mixed with oil.
Coat the lamb ribs with the resulting mixture and place them in the refrigerator for 3 hours.
Peel the potatoes and cut them into round slices.
Grease the multicooker bowl with the remaining oil. Place onions in it, cut into thin rings or half rings. Place potato pieces on top, add salt and season the potatoes to taste.
Place the marinated ribs on the potatoes. Add a multi-glass of boiled water.
Start the unit in stewing mode for 60 minutes, then leave the dish in warming mode for half an hour.

There is no need for a side dish for lamb ribs stewed with potatoes in a slow cooker - this is a complete dish in itself.

Lamb ribs braised in their own juices

lamb ribs – 0.5 kg;
onions – 0.4 kg;
vegetable oil – 50 ml;
salt, pepper - to taste.

Cooking method:

Prepare the lamb ribs by cutting them into pieces, one rib at a time, and halving each one. Wash the ribs and pat dry with a kitchen towel.
Peel the onion and cut it into small pieces. The smaller the pieces, the better. During the simmering process, they should become so soft that they almost dissolve into the sauce and become part of it.
Pour oil into a deep frying pan. Heat a frying pan and place the ribs on it one at a time. Lightly fry them over medium heat.
Salt and pepper the ribs. At this stage, it is better to undersalt them than to oversalt them - the missing salt can be added at the last step of preparing the dish.
Sprinkle chopped onion over ribs and reduce heat to low. It should be so weak that the ribs simmer rather than braise.
Cover the pan with a lid, pour in 1 tbsp. hot water and leave for 2 hours. During this time, the ribs will stew, becoming enveloped in the aroma released from the onion.

The ribs according to this recipe are very soft and at the same time juicy. Despite the fact that there are no spices in the recipe, the dish will be very aromatic and appetizing.

You can stew ribs according to different recipes, for example, in dry red wine, in white yogurt with curry seasoning, in sour cream with mustard. The technology for preparing them in this case will be approximately the same as when stewing ribs with tomato sauce. If you want to stew the ribs in their own juices, you can add a little grated carrots along with the onions. Seasonings and spices can also be combined and added to your own taste.

Skillfully prepared lamb ribs, the recipe for which is very much appreciated by housewives, is not only a healthy and dietary dish, but also a very aromatic, appetite-stimulating dish. This dish is ideal for a holiday; it can be impressively served at the table and delight your loved ones and guests.

How to cook lamb ribs?

To make the dish juicy and aromatic, you should consider some nuances:

To avoid an unpleasant odor, you should choose young lamb ribs. They are not large, the meat on them has a lighter color, and the fat is not yellow, but also light.
The meat can be stewed or baked in the oven, fried in a frying pan or on the grill.
Dishes made from lamb ribs are combined with many types of sauces: spicy, sweet and sour, spicy, containing mayonnaise, wine, lemon juice, olive oil, soy sauce, spices.
Ribs go well with many vegetables: potatoes, onions, carrots, zucchini, peppers, tomatoes.

Lamb ribs in the oven - recipe

There is a version of a dish that is very simple to prepare, but turns out incredibly tasty - lamb ribs in the oven with potatoes. It will be a wonderful table decoration for any family holiday. Rich aroma, tender lamb, favorite potatoes and crispy cheese crust - this is what baked lamb ribs will be remembered for at a festive celebration.

Ingredients:

ribs – 1 kg;
potatoes – 1 kg;
cheese – 100 g;
tomatoes – 4 pcs.;
onion – 1 pc.;
hot pepper – 1 pc.;
olive oil – 4 tbsp. l.;
salt – 4 tsp.

Preparation

Grind the pepper pod, mix with oil and salt. Rub on the ribs.
Chop and fry vegetables.
Pour water over the ribs and place vegetables and cheese on top.
Bake for 1 hour.

Lamb ribs soup

Any dishes created using broth are distinguished by their rich taste and aroma. Pea soup with lamb ribs will be no exception in this regard and will become a favorite treat for the whole family. In addition to its excellent taste, the dish will bring tangible benefits, since the broth prepared from this type of meat has a lot of nutrients.

Ingredients:

ribs – 0.5 kg;
dry peas – 150 g;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 4 pcs.;
bay leaf – 1 pc.;
greens - to taste.

Preparation

Cook the ribs for 2 hours.
Leave the peas to soak.
Place peas, bay leaves and potatoes, cut into strips, into the broth.
Make a fry of onions and carrots and add to the rest of the products.
After 10 minutes, add spices and herbs, cook for another 5 minutes.

Lamb ribs in a frying pan

To deliciously cook fried lamb ribs, you need to use young lamb meat. In this case, it will be sweetish-spicy, without unnecessary specific odors. Its meat is lighter and more tender, the layer of white fat should be thin. Before you start cooking, rinse the ribs well, dry them and marinate in mixed spices.

Ingredients:

ribs – 1 kg;
onions – 2 pcs.;
olive oil – 3 tbsp. l.;
soy sauce – 1 tbsp. l.;
balsamic sauce - 2 tbsp. l.;
garlic – 3 cloves;
lemon juice – 1.5 tbsp. l.

Preparation

Mix oil, sauces, lemon juice, garlic and onion. Coat the ribs with the marinade and leave in the cold for 6 hours.
Fry in a preheated frying pan for 20 minutes.
Brush with marinade, cover and let stand for another 20 minutes.

Lamb ribs stewed with potatoes

At the end of summer, when all the vegetables at the dacha have already grown, you can make stewed lamb ribs with potatoes in a cauldron over an open fire. Smoking aromas will favorably highlight the taste of tender lamb with young vegetables. It is important to remember that any dish cannot do without aromatic seasonings: black pepper, thyme, basil, cilantro and others, which will add piquancy to the dish.

Ingredients:

ribs – 1 kg;
potatoes – 1 kg;
onions – 3 pcs.;
tomatoes – 2 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
hot pepper – 1 pc.;
garlic – 4 cloves;
greens - a bunch.

Chop the ribs, onion, hot pepper and mix, let it brew for 20 minutes.
Fry the ribs for 10 minutes. Add carrots and onions to them. Fry for 10 minutes.
Add the remaining vegetables. Simmer lamb ribs with potatoes for 15 minutes.

Lamb ribs pilaf

One of the most popular recipes with which housewives like to cook lamb ribs is pilaf, which is considered a real Caucasian dish. To make it a success, you need to choose paired lamb ribs and long-grain rice. To cook lamb ribs, the correct recipe suggests that the carrots must be cut into strips and not grated.

Ingredients:

ribs – 1 kg;
rice – 1 kg;
onions – 2 pcs.;
carrots – 4;
vegetable oil – 1 cup;
garlic – 2 heads;
hot pepper – 1 pc.;
spices;
salt – 3 tsp.

Preparation

Pour cool water over the rice.
Place ribs in oil and fry for 10 minutes.
Add onion to the meat, stir, fry for 5 minutes and add carrots, fry for another 5 minutes.
Pour boiling water over everything, add salt, spices, garlic.
Add rice, pour boiling water. Cook until done.

Lamb ribs stew

There is a bright and aromatic dish that will create an atmosphere of celebration on the most ordinary day - a stew of lamb ribs with vegetables. The dish has a pronounced taste and amazing aroma. In addition, it is truly a storehouse of vitamins and nutrients, thanks to the presence of a large variety of vegetables.

Ingredients:

ribs – 1 kg;
potatoes – 6 pcs.;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
tomato – 2 pcs.;
garlic – 4 cloves;
bay leaf – 1 pc.;
spices;
greenery.

Preparation

Fry the ribs for about 10 minutes. Chop vegetables, except potatoes, send to ribs, fry for 5 minutes.
Send the potatoes to the ribs, cover with water. Simmer for 45 minutes.
Add spices, simmer for another 10 minutes.

Lamb ribs on the grill

A dish cooked on the grill will be an excellent appetizer for any picnic. You can add piquancy and emphasize the rich taste if you use marinade for lamb ribs. It is made using various variations of recipes: housewives take a variety of sauces based on mayonnaise or tomato paste. The ribs are soaked, becoming softer and more tender.

Ingredients:

ribs – 1 kg;
onions – 2 pcs.;
cilantro – 1 bunch;
paprika – 1 sachet;
tomato – 4 tbsp. l.

Preparation

Season the ribs with salt and pepper. After that, rub them with a mixture of paprika and dried tomato.
Cut the onion into rings, chop the greens, mix with the ribs.
Simmer the ribs on a grill over coals. To cook lamb ribs well, the recipe calls for cooking them for 1 hour.

Lamb ribs in a slow cooker

To reduce the time you spend in the kitchen, you can use a multicooker. This will not affect the incredible taste of lamb ribs with vegetables. At the same time, the aroma, juiciness, and color of Caucasian cuisine will be preserved. Using this household appliance, you can quickly create a holiday treat with much less effort.

Ingredients:

ribs – 1 kg;
garlic – 3 cloves;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
zucchini – 1 pc.;
rosemary – 1 tbsp. l.;
pepper – 1 tsp;
salt – 2 tsp;
olive oil – 4 tbsp. l.

Preparation

Mix half the oil with salt, pepper, rosemary. Squeeze garlic into marinade. Rub the mixture over the ribs and leave for 45 minutes.
Turn on the “Frying” program and fry the ribs for 3-6 minutes on each side.
Place vegetables in bowl. Fry for 3-4 minutes.
Pour some water into the bowl and switch to the “Stew” program. To cook the lamb ribs, the recipe calls for simmering them for 1 hour.

Lamb ribs with potatoes in a cauldron

One of the most memorable and delicious dishes is lamb ribs in a cauldron with vegetables. To prepare this delicacy, in addition to vegetables and ribs, you need to stock up on a cauldron, a fire and a great mood. The dish can be prepared not only while traveling in nature, but also at home. This will help you make lamb ribs, a simple recipe that guests and family will love.

Ingredients:

ribs – 1.5 kg;
potatoes – 0.5 kg;
tomatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
hot pepper – 0.5 pods.

Preparation

Place the chopped ribs on the bottom of the cauldron. Fry for 20 minutes.
Add onion, carrots, fry for 5 minutes.
Pour boiling water over the ribs and place other vegetables on top.
To cook lamb ribs, the recipe calls for simmering them for 1.5 hours.

This dish is suitable for those who like to chew bones and those who like lamb. Braised lamb ribs Perfect for a home dinner when true lamb lovers gather around the table. Fragrant, moderately spicy, juicy and tasty ribs can warm and please anyone in cold winter weather.

Ingredients

To prepare braised lamb ribs you will need:

lamb ribs - 1 kg;

carrots - 1 pc.;

onions - 2 pcs.;

garlic - 2 cloves;

bay leaf - 1 pc.;

hot dried pepper - 1 pc.;

salt, spices - to taste;

water - to cover the ribs completely.

Cooking steps

Fry until beautifully browned.

Add bay leaf and garlic whole cloves. Add the whole dried hot pepper too and watch carefully so that it does not break, otherwise the dish will be too spicy and bitter. At the end of stewing the lamb ribs, discard the bay leaf and hot pepper.

Add hot water until the contents of the patch are completely covered with water.

Bring to a boil, then reduce the heat to the lowest setting, cover the patch with a lid and simmer for 1 hour. Then turn off the heat. During this time, the lamb ribs will be thoroughly stewed, there will be almost no water left, and instead there will be a little thick, aromatic gravy. The ribs will acquire a soft, almost creamy taste.

Bon appetit!

Braised lamb ribs

Very tasty stewed lamb with bones and juicy, delicious stewed vegetables!

What to cook with: for 4 servings

Lamb ribs (meat on the bone, brisket) – 1 kg;
Onions – 2 pcs.;
Tomatoes – 2 pcs.;
Eggplants – 2 small;
Bell peppers, sweet – 2 pcs.;
Garlic – 2 cloves;
Lemon – 0.5 pcs.;
Spicy herbs, for example: marjoram, oregano, thyme, basil, mint - a pinch;
Greens (parsley, basil, dill, wild garlic);

Vegetable oil for frying

How to cook:

Wash the lamb, cut into pieces (4 or 8 parts). Pour in lemon and let stand for 5 minutes so that the juice is absorbed. Add salt. Sprinkle with spices. Leave to marinate for another 30 minutes;
cut: onions, tomatoes, eggplants and peppers into cubes. Garlic - small pieces;
pour a little oil into the pan and quickly fry the ribs on both sides (to form a crust that retains the juices inside the pieces of meat). Add onions, tomatoes and add 1/3 cup of water. Bring to a boil, cover and simmer over low heat for 40 minutes. Open and stir occasionally. If necessary, add water;
add bell peppers, eggplant and garlic. Simmer covered. After 5 minutes, taste, add salt to taste and simmer covered for another 15 minutes;
Sprinkle the finished dish with herbs and serve.

Stewed vegetables and tender lamb ribs

Cooking features and taste

Lamb ribs stewed with these delicious summer vegetables are flavorful, juicy and very tender. The juice released from the seeds during stewing thickens the vegetable gravy, adding a soft, enveloping jelly to it (especially when the dish cools).

Those who do not like the characteristic smell of lamb meat (sheep is the female version of a ram or lamb is a young ewe or lamb) need not worry. Lemon juice neutralizes the aroma of lamb and lamb, adding sparkling freshness to it. In addition, citrus juice, mixed with hot oil during frying, coats the lamb pieces with a thick lubricant and helps the meat maintain its juiciness and tenderness.

What spices should I add? The herbs listed in the recipe go well with lamb. If you have little choice, you can use only basil or only mint, mint with basil, or basil with oregano. In addition, after sniffing it first (in case you don’t like it), you can add anise (star anise), cumin. You can sprinkle a pinch of turmeric or saffron on the mutton or lamb.

Delicious summer food!