Beef Ribs With Roasted Peppers (roumanian Style)

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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
• water

Recipe

• 1 preheat oven to 400°f.
• 2 place fresh green and red peppers on a flat pan and roast until skins are well baked and bubbling.
• 3 watch carefully, turn frequently, and do not allow the flesh to burn.
• 4 remove from oven.
• 5 remove skin carefully, and discard.
• 6 make one slice in roasted peppers for easy removal of seeds.
• 7 remove seeds, stem, and discard.
• 8 slice all peppers in strips, lengthwise and set aside.
• 9 reduce oven temperature to 350°f.
• 10 in a large skillet, on stove top, heat vegetable oil and butter.
• 11 brown sliced onion and crushed garlic (do not allow to caramelize), remove from pan and set aside.
• 12 brown sliced mushrooms, remove from pan and set aside.
• 13 blend together, 1/2 cup flour and the cayenne pepper.
• 14 reserve balance of flour for later use.
• 15 coat the beef ribs well in the flour-blend.
• 16 brown beef ribs in skillet, add enough water to cover beef ribs.
• 17 allow to come to a rapid boil and cook for about 5 minutes.
• 18 to 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.
• 19 add the onion, mushroom, carrots, celery, tomatoes, and red wine.
• 20 mix in cilantro, bay leaf, dill, salt, black pepper.
• 21 add enough water to cover the ingredients.
• 22 cover roasting pan and cook for about one hour.
• 23 after one hour, discard bay leaves.
• 24 leave the roaster, uncovered, in your oven while you prepare the sauce.
• 25 to prepare the sauce: remove about half the cooking juices from the roaster and transfer to a pot on your stove-top.
• 26 over a medium heat, bring these cooking juices to a boil.
• 27 in 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.
• 28 add the rest of the sour cream and blend well.
• 29 while stirring continuously, slowly add the boiling juices to the sour cream until all of the juices have have been combined.
• 30 slowly add the sour cream mixture to the contents in the roasting pan while stirring to blend with juices in the roaster.
• 31 reduce oven temperature to 250°f, to keep food hot.
• 32 return roaster to oven to keep warm while you finish preparing other accompaniments.
• 33 do not replace cover on roasting pan.
• 34 serve hot with rice, or mamaliga.