Beef Ribs with wine sauce

The ribs recipe is from French cuisine. For this dish it is desirable to select the front ribs of the beef, due to the amount of collagen and meat, which gives the sauce a particular taste and is also necessary for thickening. Take a deep saucepan or pan. Firstly, fry the ribs on a high heat, on both sides. Take out the ribs and put the diced carrots, onions, celery stalk, bay leaf and garlic on the same pan. After a few minutes, add the tomato paste and mix well. Add wine and stir intensively with a wooden spoon to remove the remaining pieces of roasted meat from the bottom of the pan, which gives a special flavor to the dish. Return the ribs to the pan, pour the broth and leave in a covered saucepan on a low heat for 3-4 hours. You can replace the bone broth with broth cubes. At the end of cooking, the meat is very tender and can be easily removed from the bone.

We cook mashed potatoes - boil the mashed potatoes and add hot milk, salt and butter during the whipping process. We need to get a homogeneous mass. Fry the mushrooms on a pan. Cut the bacon into large cubes, boil and then fry in a chip fryer or pan.

Then we prepare the sauce - we take the meat out of the saucepan and sieve the broth through a sieve. We don't need vegetables any more. Pour the sauce in a saucepan and bring to a boil, add starch dissolved in some water and mix with a hand mixer until the sauce thickens, add salt and pepper to taste.

Place the puree, ribs, mushroom and bacon cubes slightly warmed up in a sauce on a plate, pour the sauce additionally and add the chopped parsley. You may decorate the dish with home-made chips.