Wine Elk Ribs

The ribs prepared according to this recipe are simply bathed in a thick wine-creamy sauce, exuding an appetizing aroma!

Ingredients

• 2 kilograms of elk ribs on the bone;
• 3 glasses of dry red wine;
• 1 large onion;
• 3-4 medium carrots;
• 3-4 stalks of celery;
• 1 tablespoon of powdered chicken stock
• 1 head of garlic;
• 1 bunch fresh or dried thyme
• 50 grams of flour;
• 2 tablespoons tomato paste
• 50 milliliters of olive oil;
• 100 milliliters of cream from 20% fat;
• salt and black pepper to taste.

Directions

1. Use a casserole dish with a removable handle or large ovenware that you can cook in the oven. Slice the ribs into portions. Chop celery, onions and carrots coarsely.
2. Heat the oil in a saucepan, fry the meat in portions until a crust appears and transfer to a separate bowl. Send vegetables to a stewpan to fry for 5 minutes. Then add flour and tomato paste. Cook everything together, stirring, for 1 minute.
3. Dilute the broth with 1 liter of boiling water. Return the meat to the stewpan, pour in the wine and broth, wait until it boils and simmer for 30 minutes without a lid over moderate heat. At the end, place the thyme tied in a bunch and a whole head of garlic.
4. Now cover the saucepan with two layers of foil, like a lid. Make some holes. Bake in the oven at 180 ° C for 2.5 hours. Turn off the oven, let the dish cool slightly.
5. Everything! Juicy, fragrant, tender elk ribs are ready. Serve them with your favorite side dishes.