Beef ribs baked with potatoes and zucchini. And the "tale" about the leg of lamb ...

[I highly recommend trying it and wish you all bon appetit!]

Beef ribs baked with potatoes and zucchini. And the "tale" about the leg of lamb ...

Category: Meat dishes

Ingredients
Beef ribs (meat)
Medium potatoes
Zucchini large
Marinade:
Mayonnaise (not homemade) or sour cream	5 tbsp. l.
Soy sauce	1-2 tbsp. l
Chili sauce	2 tbsp. l.
Paprika	1 tsp
Zira coarse	1 tsp
Ground coriander	0.5 tsp
Dried greens (dill with parsley)	1 tsp
Garlic	5-6 teeth
Salt	1 tsp
Coarse pepper mixture, I have 4 peppers	3-4 turns

Cooking method

• This is not only one of the most delicious dishes, but also one of the laziest, so it often happens on our table.
• Depending on the amount of ribs, potatoes and zucchini in your mold, the amount of marinade can be decreased or increased.
• Fold the ribs into a large bowl and add 2/3 of the marinade to them. Mix thoroughly by hand. Place them in a baking dish on top of the barrel. In the same bowl, add whole small potatoes and zucchini cut into thick washers (4 cm). Add remaining marinade and stir.
• Poke potatoes and zucchini between the ribs, and smear the marinade remaining in a bowl with a silicone brush on top of all products.
• Cover the form with a lid, put in a preheated oven and bake for 1.5 hours at a temperature of 190-195C (consider the capabilities of your oven). Then remove the lid and leave the dish to brown for another half hour.
• You know, without exaggeration, ribs - of course, they are not tasteless, potatoes - of course, baked on the outside and puree inside, but zucchinii ... mamadaragaya! Thanks to the coarse slices, they baked, but they did not lose the juice, but ... oh, you put a piece in your mouth, and it explodes with juice with the taste of marinade - fly away! I was jealous of myself when I ate.)))
• 
• With the same marinade, I recently really like to bake a leg of lamb with prunes and dried apricots (dried apricots are better to take sweet and sour).
• 
• I coat the leg, put it in a mold, put the remnants of the marinade on top, cover the whole thing with a lid and leave it to marinate for two or three hours, right on the table. Then I put it in the oven at 195C (this is taking into account the thickness of my lid, which I will talk about in a note; with a foil "roof", you may have to lower the temperature to 190C) and bake for 2 hours. Then I throw in dried apricots and prunes and, again under the lid, bake for another half hour (the time is calculated for a leg weighing up to 2.5 kg). In the photo - a leg that stood in the oven for 2 hours, where I just threw dried fruits to it, which after another half hour will be completely saturated with juice and spices and slightly baked. But even now you can see how beautiful the lamb turns out.
• I want to add that you shouldn't be afraid to use mayonnaise as a retention base for spices and other ingredients in the marinade. The main thing is to never buy fatty meat for such dishes, be it: ribs, a leg of lamb or even a pork neck (yes, yes, and it is also quite lean, there would be a desire to find). And then mayonnaise will become just a pleasant addition to a thick and juicy piece of meat, turning only into a thin, spicy, piquant, with a pleasant spice, slightly crunchy crust, and not at all a source of "monstrous amount of calories". In fact, those for whom this is really important, as a rule, generally try not to eat such dishes. For everyone else - my "tasty" recommendation: put the leg on an oval dish, carefully remove the dried fruits from the mold (they are very, very tender) and place them around the leg.And then cut off a thin slice of lamb, put prunes or dried apricots on top, press on it with a fork and spread the resulting delicate fruit pâté all over the piece of meat. Instantly put it in your mouth, roll your eyes and mentally say: "Timkinaaa, svoooliiich, how did you go before ?!"
• I highly recommend trying it and wish you all bon appetit!

Note

If anyone is interested, I have a baking dish like this:

This is a "non-stick" Tefal (inner size 27x32x7) with a thick refractory lid, which can also serve as a baking dish. The peculiarity of this lid is that it has 4 protrusions, which do not allow it to fit snugly against the mold, leaving a gap of several millimeters. At first I was even upset, "Well, who builds like that ?!", but when I began to use it, I realized that this gap is the most strategic - the meat, although it is steamed, is still baked, not stewed, because it is too steam just comes out and does not accumulate. Thanks to this, any kind of roast, be it: meatloaf, boiled pork or leg of lamb, turns out to be just perfect.
And to what, I, sobsno, this is leading: but to the fact that if where you see such a miracle form - GRAB AND RUN! You can even get involved in a fight with the owner. In the end, the fingal will heal, but the shape will remain!

Tefal, unfortunately, does not produce such forms now (mine is already more than 15 years old), but BergHoff has similar ones, though they are not too humane, but when did it stop us?

Saboteur, damn it
Thanks for the recipe and photo, I'll go and show my husband, I'm not the only one to suffer
Thank you!

[Elena Tim]

Elena Tim, man ..

Oh, this is beauty !!! I will definitely cook it this week! Flax, what if you put it in a baking bag? Shaw would not get the dishes dirty, eh?

Give me everything! And more!

Lenkaaaa! After a hearty lunch, I still swallowed saliva,
looking at your beef ribs with potatoes
I envy Timooonuuuu

And if you cook in the summer ... yes, with young potatoes and milk zucchini (from your own garden) - it will be more tasteful ... Why?

Lenus, thanks for the recipe! He's great.

[Elena Tim]

Elena Tim, Bravissimoo !!

[Girls, thank you very much for not passing by!]

Fuy, finally got to this recipe!
I ran to answer the neighbors and constantly want to eat, looking at the pictures.

Girls, thank you very much for not passing by!

Flax, what if you put it in a baking bag? Shaw would not get the dishes dirty, eh?

Well, of course! It is possible in a bag, only it is necessary to organize holes in it for the release of excess steam. And, if necessary, at the end, open the bag altogether and brown everything until golden brown. Just do not overdo it, so as not to overdry the food.

And if you cook in the summer ... yes with young potatoes and milk zucchini

What a tease! This will finally be a dump of your head, Irish.

Tricia, kristina1, shlyk_81, Irina Dolars, gala10, lettohka tttTHANKS MY DEAR!

Lenka, well, this is a control shot. Gorgeous ribs.

Flax, well, finally, has given birth to new recipes. As you start, you can't do it alone. I put everything in bookmarks. Very tasty. I haven't eaten it yet, but what will happen when I try. (In a whisper - write somewhere the marinade for the leg of lamb)

[VitaVM]

VitaVM, kirch, girls, thanks !!!

Oh, Lyudochka, it's good that she reminded me! I wrote in a chat topic that I cooked ribs with lamb marinade. And here I forgot to write in the recipe. I wanted to do it especially for you, but I'll forget one thing, damn it, then another, while I'm running around with recipes.
In general, lately this marinade has been in my favor. Only a leg of lamb should be chosen low-fat, then you can safely use mayonnaise - it tastes better than sour cream here, a more pronounced taste is obtained.
The only thing is, I always make all the marinades by eye, but here I tried to give a more or less similar amount of ingredients. I hope, you like it.
And also, I used to make a similar marinade here:

Lamb legs in oriental style (Elena Tim)

Thank you, I understood everything

Lenk, and Lenk! Why did you hide the amount of ingredients? A?
In all the recipes she indicated the exact numbers ...
And here you see "... depending on the number of ribs ..."
No! You give the exact data! How much did you use? I will write down
It is not good to leave empty spaces in the list of ingredients. Suddenly the marinade is not enough

[kirch]

kirchBy the way, Lyud, do you know why I "got hooked" on this "Spicy Chili Sauce"? Previously, I only used it in spicy wings, well, which are fried on the grill, well, or under the grill.
The most interesting thing is that in such a quantity it does not give any sharpness, well, maybe just a little, just a spark and that's it. But during heat treatment it is very aromatic, and since it has a starch base, it thickens the marinade itself, especially when combined with mayonnaise. And then the whole butter sticks on the meat like a nailed one, that is, it spreads once and is free for 2.5 hours.
I already know that you don't really like a lot of spices, but don't be afraid to add here. After all, the end result is only a thin crust on a thick piece of meat. And it will only be a pleasant addition to the lamb, and will not at all clog the taste or add extra fat.

Lenk, and Lenk! Why did you hide the amount of ingredients? A?

Well, I don’t know who has what appetites and baking dish sizes.
I have a capacious form, a lot of things are included in it, but I don't admit it anymore, that's a lope. And then everyone is laughing at me - how much I cook. Takshta, I will keep my quantity as a husudar secret.

addicted to this very spicy chili sauce?

You mean the sauce in such a plastic bottle?

Agas, "Bamboo stem" which.
This:

I meant it

but I don’t admit it anymore.

No, well, look! She counted the duck legs! Are the ribs not counting?

Anyway! I will enlarge the photo to the full wall and see everything in detail

Nuuu ... pieces ... seven ... or ten ... Yes, hto will remember them.

Do not try to count! I'll put it in the corner!

You are straight mnogostanochnitsa, this is when the drain is not something to do - to eat

Gyyyy, so it was not prepared in one day.
I have long wanted to drag the ribs to the "Lazy Club", but I kept pulling something. Yes, and a duck with a carrot was not going to exhibit anywhere, you yourself kicked me out of the chat topic, spread the recipes. So I dumped them all in one fell swoop.

You're doing fine! I put everything in bookmarks, the main thing is to find

Oh, don't tell me ... I'm even afraid to go into mine - it still seems to me that there are more recipes there than on the website!

Do you need to marinate the ribs for a day? Bake straight away? Yes?

Yeah, Anh, you can immediately.
But if you want, you can marinate for a couple of hours. I just didn’t notice the difference, so I don’t worry about it - I smeared them in the oven too, scoundrel.

and smeared them in the oven, you scoundrel.

Strictly you are with them!

And in a different way there is no way with them. Immediately sit on the neck.

Aha! So let's write it smeared, on the side and in the oven!

I also showed my baking dish there in the note.

You have no Timkin's conscience, the usual civil conscience. I'm at work, ribs in the market, zucchini will only be in the summer. How to survive?

You have no Timkin's conscience, an ordinary civil conscience

Wouldn't you? Well, there is no faq, that is not, karochi.
Button, my darling, I haven't seen thee for a hundred years! Well done for stopping by.
I just don't understand ... well, with you at work and with ribs on the market, everything seems to be clear ... But where did all the zucchini go, since they will only be in the summer?

But where are the zucchini all gone, since they will only be in the summer?

FSE, it's not the season, they are grilling. There are thick-skinned kabasiks, but you can cut them with washers, just with an ax and just anyhow. Get off?

And how not to come to you? She abandoned us, and in order to maintain the remnants of the former luxury on edible topics, we try not to walk, but you can only get caught where it smells delicious and the pictures are such that you can swallow them with a laptop. Come back, mom, have pity on both the children and the doors.

only with an ax and just anyhow. Get off?

Well Duc and hack! The ribs, too, tea, bite out not with manicure scissors. So why is zucchini worse?

Come back, mom, have pity on both the children and the doors.

That I myself already missed you! I walk past the machine and sob - I need to embroider Irka's parrots, and tama work - mamadaragaya.
Takshta, soon wait for your prodigal mother, confess.

And then Irka will unscrew the boss for me in the end.

Lenk, give me a kiss three times. There were no ribs and zucchini, but there was a brisket. But the sauce to the last letter according to the recipe. The result is simply bombing. Well, this is very tasty.

Oh, how juicy everything is - super simple! Everything is so rosy, it looks very appetizing.
Vitusichek, thanks! I am very glad that you liked the marinade.
Well, that there were no ribs, Duc brisket - the same ribs, current without bones.
Listen, what did you cook in? Some kind of castor is interesting ...

Lenus, in an ultra-pro tapper saucepan. The dish was ready in 50 minutes

Fu, barely fell off the table, I even had to ask my husband to take the fork away. Overeating

in an ultra-pro tapper pot

Oh, there it is, where does so much juice come from! Well it turned out great!
Vitusik,

Girls, I added a leg of lamb to the recipe.

"Timkinaaa, svoooliiich, how did you go before ?!"

I don't have a conscience Timkin - you have to write so tasty!

Anh, if you only knew how tasty it turns out, you could finally beat me.

would you finally beat me

Nailed? Do not even hope! Who will spread such goodies to us? They'll shoot me later, because I ruined the Khlebopechkin estate
And I, one might say, just beginning to live - I am retiring became a grandmother!

Oh, how happy you are! Once again from the bottom of my heart I CONGRATULATE!

Yeah happy! And for congratulations

Lena, kissing her leg tightly. That is, I kiss on the cheek.

Aaaaaaaaaaaaa! Ludaaa! Laughed, damn it!
To your health! I tried for you.

Lena, went to get some ribs today, and there are only two left. I took more lamb ribs to them. It turned out that I do not have soy sauce at home (well, or rather, it was in the refrigerator, but it turned out to be expired, I had to throw it away) Can't I replace it with anything? Run to the store?

Oh ... I didn't see your message, Zhen
It's late, isn't it?

Len, thank you !!!! We were treated to lamb ribs, there was no zucchini, I bought the Chili sauce on purpose, delicious !!! and a super-duper cartope!

Oh ... I didn't see your message, Zhen
It's late, isn't it?

Well, what about the answer? I have just peeled the potatoes.

No, Zhen, do not run for soy sauce, and so it will be fine



I am constantly distracted by someone, I cannot answer in a human way!