Ribs with Potatoes in Tomato Sauce

Ribs with Potatoes in Tomato Sauce

Juicy ribs, browned over a high heat and braised in a homemade tomato sauce, with potatoes that soak up all the flavour.

A comforting dish that evokes the aroma of a lazy Sunday and a full table, perfect for leisurely dipping bread. The slightly sweet and spiced sauce envelops each bite, while the potatoes remain tender on the inside and firm on the outside. 

With simple techniques and tricks for achieving golden-brown ribs, a balanced sauce, and perfectly cooked potatoes, this recipe becomes a must-have for sharing. 

Ideal for preparing in advance: it rests beautifully and tastes even better the next day.

Information:

• Servings: 4
• Preparation Time: 20 minutes
• Cooking Time: 75 minutes
• Category: Meat

Ingredients for Ribs with Potatoes in Tomato Sauce

• 1.2 kg beef ribs (approx. 1–1 1/2 racks; 6–8 small servings)
• 800 g potatoes (4–5 medium)
• 200 g onion (1 large)
• 12 g garlic (3–4 cloves)
• 800 g crushed tomatoes (approx. 3 1/4 cups)
• 300 ml chicken or vegetable stock (approx. 1 1/4 cups)
• 150 g red bell pepper (1 medium unit, optional)
• 2 bay leaves (2 units)
• 8 g sweet paprika (2 teaspoons)
• 2 g ground cumin (1/2 teaspoon, optional)
• 5 g sugar (1 teaspoon)
• 10 g fine salt (2 teaspoons, adjust to taste)
• 2 g ground black pepper (1/2 teaspoon)
• 45 ml extra virgin olive oil (3 tablespoons)
• 10 ml red wine vinegar (2 teaspoons, optional)
• 10 g chopped fresh parsley (2 tablespoons)

How to prepare Ribs with Potatoes in Tomato Sauce

1. Pat the ribs dry with paper towels and cut them between the bones into 2-3 bone portions for easier handling. Season both sides with salt and pepper just before browning to minimize juices.

2. Heat a large, heavy casserole dish over medium-high heat. Add 2 tablespoons (30 ml) of oil. Brown the ribs in batches, without overcrowding them, for 3-4 minutes per side, until well-browned.

Remove to a plate and set aside. Browning intensifies the flavour of the sauce.

3. Reduce the heat to medium and add 1 tablespoon (15 ml) of oil if needed. Stir in the finely chopped onion and diced bell pepper. Sauté for 8–10 minutes, scraping the bottom of the pan to loosen the browned juices. 

Add the chopped garlic and cook for 30–45 seconds, being careful not to burn it.

4. Sprinkle with paprika and cumin; stir for 10 seconds. Deglaze the pan by scraping the bottom of the pan until almost all the alcohol has evaporated (2–3 minutes) and a flavourful base remains.

5. Add the crushed tomatoes, stock, bay leaf, and sugar. Season with salt and pepper. Add the ribs with their juices, submerging them in the sauce. Cover, leaving a small gap, and cook over low heat for 35–40 minutes, until tender but not falling apart. Stir occasionally to prevent sticking.

6. Meanwhile, peel the potatoes and cut them into large chunks by breaking them apart (insert the knife and twist to break them). This releases starch and naturally thickens the sauce. Wash and drain to remove excess surface starch.

7. Uncover, add the potatoes to the casserole dish, and gently mix to avoid breaking them. If the sauce is too thick, add a splash of stock or hot water. Cook for 18–22 minutes over medium-low heat until the potatoes are tender when pierced with a fork, gently swirling the casserole dish rather than using a spoon.

8. Taste and adjust: adjust the salt, add vinegar if you want a touch of brightness, and add a pinch of sugar if the tomatoes are too acidic.

9. Turn off the heat and let it rest for 5–10 minutes; the sauce will thicken and the flavours will meld. Sprinkle with chopped parsley before serving. Serve with crusty bread; when reheating, add a splash of water to maintain moisture.