Braised Ribs in Soy Sauce with Vegetables

Name: Braised Ribs in Soy Sauce with Vegetables
Yield: 4 servings
Cuisine: Home cooking
Ingredients: 1 kg ribs; null null salt; null null pepper; 1 teaspoon ground sweet paprika; 0.25 teaspoon ground hot paprika; 0.25 cup flour; 2 tablespoons vegetable oil; 1 null onion; 1 null garlic clove; 2 null carrots; 1 null parsnip; 1 null small celery root; 0.5 null sweet potato (optional); 2 tablespoons soy sauce; 3 cups water; 0.5 null head of napa cabbage; null null salt; null null pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon honey; 2 tablespoons French mustard (grainy); 2 tablespoons thick 12% cream; 1 tablespoon mayonnaise; 3 null Brussels sprouts (optional)

This is a Polish recipe for a dish featuring ribs, vegetables, and soy sauce. It’s a hearty and flavorful meal perfect for a cozy evening. The ribs are slowly braised in a savory sauce, creating a tender and delicious result. The addition of vegetables adds both texture and nutrients to the dish, while the soy sauce provides a rich umami flavor. It’s a simple yet satisfying recipe that’s sure to please.

Servings:4 servings

by vxda

Braised Ribs in Soy Sauce with Vegetables

Ingredients

1kgribs
nullnullsalt
nullnullpepper
1teaspoonground sweet paprika
0.25teaspoonground hot paprika
0.25cupflour
2tablespoonsvegetable oil
1nullonion
1nullgarlic clove
2nullcarrots
1nullparsnip
1nullsmall celery root
0.5nullsweet potato (optional)
2tablespoonssoy sauce
3cupswater
0.5nullhead of napa cabbage
nullnullsalt
nullnullpepper
2tablespoonsextra virgin olive oil
1tablespoonlemon juice
1tablespoonhoney
2tablespoonsFrench mustard (grainy)
2tablespoonsthick 12% cream
1tablespoonmayonnaise
3nullBrussels sprouts (optional)

Instructions

Wash the ribs, cut them into pieces with a single cube. Season with salt and pepper. In a bowl, mix the flour with the ground paprika and coat the ribs thoroughly in the mixture.
Heat a wide, large pot over medium heat, pour in 1 1/2 tablespoons of oil, and spread it evenly over the bottom. When the fat is hot, add the ribs and sear them thoroughly, turning once (for a total of about 8 minutes).
Remove the seared ribs to a plate. Add the remaining 1/2 tablespoon of oil to the pot, add the diced onion and garlic, and sauté, stirring for about 3 minutes. Add the peeled and sliced carrots, parsnip, and celery root. Season to taste with salt and pepper, and stir.
Add the ribs to the vegetables, pour in the soy sauce and hot water (enough to cover the ingredients). Cover and cook for about 1 1/2 to 2 hours, or until the meat is tender and falling off the bone. Add the peeled and diced sweet potato about 30 minutes before the end of cooking.
Finely shred the cabbage, place it in a bowl, season with salt, pepper, drizzle with lemon juice and olive oil, and mix. Combine the honey, mustard, and cream, add to the salad, and mix. The salad can be enriched with Brussels sprout leaves (peel them from the head and cut into smaller pieces).
The dish can be prepared in a pressure cooker.