Ingredients
- 3 ribs on the bone
- 330 g beer
- 300 g onions
- 6 boiled potatoes
- parsley
- thyme
- laurel
- rosemary
- butter
- garlic
- vinegar
- salt
For the recipe for the “Pedavena” rib of beef, slice the onions; prepare an aromatic bunch with parsley, bay leaf, thyme and rosemary. Melt 40 g of butter in a pan and brown the onions, together with 2 crushed garlic cloves, for 8-10 ', adding after 2-3' the aromatic bunch and a pinch of salt. Add the beer and cook for another 10 '.
Meanwhile, brown the ribs in a knob of butter, for about 3 'per side. Then transfer them to the onion pan; deglaze the cooking juices of the meat with a glass of water and a sprinkle of vinegar and pour the sauce into the onions.
Cook everything together for 1 hour, with the lid on, making sure it does not dry out too much (possibly add a little water) until the meat is very soft and the onions have reduced to a sauce. Serve with boiled potatoes.
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