Prime rib

For the second courses I propose the braised beef ribs, a meat recipe not really fast, but with a surprising result. Calculate of course that to bring to the table these ribs will take a few hours, if we add up both the time that is necessary for preparation and that for cooking, that the ribs proceed in brazing. Tender, sweet and salty: these ribs are good to lick your fingers!

INGREDIENTS

1 KG OF BEEF RIBS

2 TABLESPOONS HOT PEPPER SAUCE

200 ML RED WINE

50 GR OF FLOUR

20 G SUGAR

SALT

30 G BUTTER

1 MEDIUM ONION

2 LARGE CARROTS

2 CLOVES OF GARLIC

4 LADLES OF MEAT BROTH

PREPARATION

Prepare a mixture with chili sauce, sugar, flour, a pinch of salt and wine. Put the beef ribs in this sauce, so that they flavor well.

Put the broth to heat, because it will have to be hot. Wash and peel the carrots into cubes together with the onion and garlic. In a large pan melt the butter and place the ribs on the bottom, after 3 minutes turn them. Pour the diced vegetables into the pan and add two ladles of broth. Cover and simmer, as soon as the broth tends to dry, add the other two ladles and continue cooking until the meat is well cooked.

Robert Mondavi Winery Oakville Cabernet Sauvignon

This is all muscle and strength, with tarry blackberry, black cherry, warm spice, pyrazine, black raspberry, and well-integrated oak. 95 points. Beautiful nose of toasty oak and ripe red fruit. Tastes of cherry with soft tannins. Would pair well with steak, prime rib or sipping on a Friday night. A blend of 81% Cabernet Sauvignon and 13% Cabernet Franc with an equal accompanying mix of 2% Malbec, Petit Verdot and Merlot.