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

I am constantly distracted by someone

Do not Cry! Who else should I distract? I didn’t go for the sauce, because I’m sitting with my youngest son alone at home while my older children and my husband went to the cinema. Added a spoonful of mustard grain. I'll show you pictures in the evening

[tatlin]

tatlin,
Natasha, what a beauty you've got! And the lamb ribs - this is great aerobatics! I love them!
I am very glad that you liked it.

shlyk_81, Zhen, you know, fried soy sauce greatly enhances the taste. That's why I add it to the marinades. But it will turn out well without it, believe me.

Do not Cry! Who else should I distract?

Gee, I'm not talking about you! I'm at home, yo-mine, distracted, that's why I answer every half hour.
Everything, I sat down to wait for your verdict.
By the way, with granular mustard it will turn out pretty cool - I bake boiled pork like that.

On you, Len, a plate of ribs with potatoes for sleep

Bliiin! What are you doing?! Who does this at half past nine in the night ?!
Oh, nimaga, I want to eat kaaak!

Zhen, how did you like it? Is everything baked and fried? Potato is even a light-colored fry ... or so it seems to me?

I ate too much and lay belly up. And I, actually, lose weight on glasses. You have no conscience to lay out such delicious recipes! There would be something boiled on a couple of threads))



I did it in a bag, so the potatoes are light. But he still has a crust. I cooked exactly 2 hours.

There would be something boiled on a couple of threads))

Carrot.

Well, I'm glad you liked it. Fuy, you can exhale.

I put your carrot in the bookmarks. This is also yummy, not steamed

This is also yummy, not steamed

Eh, she knows everything. You will not slip anything.

Carrot (cabbage), "Of course, it's a good thing, but you need to keep meat snacks in the house as well" ...
Lenochka Tim, even though cabbage soup from an ax, everything is delicious with you
You need to try to cook according to this recipe, but first you need to buy ribs, they don't bring them home

Tanyushechka, thank you, dear!
You will choose the ribs, take the most meaty ones and without fat, then they will just turn out awesome.
I really hope that you will like it too.

Flax, I don't even doubt We often have mutton at Privoz, but there are always beef ribs, I will definitely cook them.

I can't go to the store yet, on sick leave (((

[Lenochka]

Lenochka!!!!
You also attributed a leg here !!!! Great !!! Two in one!!!
You want it, you want it ... beauty !!! ... Freedom of choice !!!
Thank you!!!!

We often have lamb at Privoz

It's good. You, the main thing - get well, and then the lamb will not go anywhere from you.
I think that it will cook even faster, because, at least on my, beef, meat was straight in bulk, and it had to be baked.

You want it, you want it ... beauty !!!

Oh, don't tell me! Pickles we have straight fsyakie.
Svetik,

Lenok, I am to you for advice, as to a specialist in ram legs. We bought a leg, a few more days before the new year, I don’t want to freeze it, it’s warm on the balcony, you know. I want to put it in saline until 31st. I just forgot how much salt and how much water, although Breadmaker herself wrote about it somewhere in the vastness. Do you know the proportion? And in general, what do you advise

People, well, I know only one saline solution - a standard one, for salting meat, lard and other things, before smoking (100 g of salt per liter of water). But, I'm afraid your lamb will not get too salted in more than two days ...
If you just put a little less salt, 80-90 grams. But, you know, what a risk there is - lest the meat take in too much water, otherwise you will also have to dry it before baking, otherwise it will be stewed and steamed, and not baked ... Oh, I really don't even know , what to advise ...
You see, personally, in such cases, I act easier: for one night, well, for a maximum of 12 hours, I put the leg in the freezer. During this time, she will not have time to freeze through and through, but with a 100% guarantee, nothing will happen to her. Then I just transfer it to the refrigerator, where it, slowly gaining temperature, waits in the wings for at least a whole day, without loss of quality and unnecessary outflow of liquid. Then you can marinate for the number of hours you need, and bake.

And yet, if you still decide to keep the lamb in brine, then do not add salt to the marinade, only soy sauce, otherwise the crust will not be pleasantly salty, as it should be, but too salty - it will spoil all the raspberries for you.

Well, now I'm reporting. I pumped my leg. Well preserved. And this is what happened

Smoked prunes from Lyuda Paperka.

Oh hospadya! What a beauty!
Lyud, how did the smoked prunes behave here? Did it turn out delicious?

Tasty. First, a strong smell of garlic came from the oven, and then a smoky smell came out. I put it down right away and it remained intact. I only had a fair amount of liquid, but it was spicy and we poured meat on it.

Well, weird.

Kapeeeeeee I was just a little crazy yesterday until I found your recipe. Lena!!! Why don't I have it in my bookmarks? A? I'm asking you!!! It's good at least I still have a memory for grub But current for grub
In short ... Having already marinated ribs, I still found your recipe. I cannot say that I liked it. Patamushta loved it !!! Next time, of course, marinate the ribs too. But what kind of potatoes came out ... mmmm ... and zucchini ...
Lenochka! Thank you for the recipe, I will put it in my favorites, otherwise next time I’ll be a little crazy. This is very, very, very tasty !!!!!

Bliiin, Zhenya, thank you! So praised, I almost fell (it's good that I'm lying, tucked in by gophers on two sides)
Ty, my kitya! I am very glad that you liked it.
Let’s inject, why are you for the marinade, we can, I will also very, very, very much like it. I'll record ...

The marinade is simple, you won't fall, even if there are no gophers around))) 100 g of soy sauce and half a pack of creamy garlic sauce. You know, all sorts of sauces are on sale now. Yes, I think any sauce is possible. That's the whole marinade.

Yeah, yeah, let's see what that creamy garlic sauce is. I usually pass by (only soy and chili I buy), therefore, not in the course. Thank you, Zhenchik!

And by themselves, these sauces ... well ... I'm not happy ... But in the marinade, nothing is so. It's not the first time I've done it with him.

[Elena]

Elena, I decided to make ribs. But I do not have a form with a lid, or rather I do, but the size is too small for our company. If you take a large rectangular one and pull on a baking sleeve from above, will it be okay?

[Wiki]

I spent almost the whole day without tyrnet! I thought I'd be crazy.
Wikiit's probably too late to advise anything, but you figured it out without me. ... I usually cover it with foil, but, of course, the sleeve will do. In the end, you just need to open it and brown the ribs.

It's not too late, the children will only come tomorrow. I will cook for their arrival. thanks for the answer
For some reason I do not like foil, if only the ready-made boiled pork is wrapped. And I can't stand it directly for cooking. Therefore, I use the sleeve better.
This leg of lamb is also confusing ... I just want to shove prunes to the ribs, but there will probably be garbage with potatoes and zucchini

I don’t know with zucchini, but it’s very cool with potatoes. And throw the dried apricots. Throw out the taverns.

I'm joking, I'm joking. ... Zucchini with potatoes are very tasty.

Elena, here I am, thank you for the recipe, I noticed the recipe for a long time, but I didn’t dare to cook it, but now I am jelly that I missed so much time. But I’ll make up for lost time. It turned out very nice and tasty.



here is a photo, but that photo is not very beautiful in reality



To me on you

in reality more beautiful

Yes, it kicks out the spirit in the photo!
Looking at only one potato, I want an ubizzo broom with envy.
People, well, it turned out awesome, honestly, just as intended in the recipe. This is the result I always expect from this dish. You're just fine! I am very pleased that I liked the recipe. Eat to your health!

And by the way, when I saw the photo, before writing an answer, I rushed to the kitchen and seriously interrogated the freezer for the presence of beef ribs in it.
So he, apparently out of fear, gave me two whole kilos of chic ribs, and even fiddled with the refrigerator, they say, he wants to squeeze a couple of zucchini. The refrigerator did not even deny - "I will give everything, current niar!"
In short, thanks to you, Lyud, I will also prepare such yummy for dinner today. And then it would sit hungry, honestly.

Well...? no ribs, no legs ... and the market closed.
And I want to eat Only fish available
She dragged him into the hole.

I want to eat

Fufufu ...

gee

Lena, thanks for the praise, it’s very nice to receive it from you, but it’s really very delicious. One thing, but the size of the form is too small, for that with a lid, and the lid does not fit snugly to the form and excess steam comes out. And I, too, began to torture the freezer, are there ribs in stock for it, well, I gave me some ribs, so I will do it again soon, and I also want a leg ...

Oh, yes, you must also want a leg! She's awesome!

Fufufu ...

Well ... Lenk, this is amazing!
Lazy, tasty, and .. I don’t know, wax, everything is eaten.
I cooked slowly, because in such a heat I also turn on the oven, no, I am not capable of such a feat.
The spouse liked the zucchini, although he recognizes them only in fried form (I still don't understand how to fry water)
Voshchem, Lenusik, we liked it, thanks to those, dear, for not letting you die of hunger on such hot days

Oh, good health, Lyolenka!
So great that you liked it!
Listen, isn't the meat stewed in slow motion? Is it straight, too, baked like in the oven?

And I heroically turned on the oven, but having put the form with ribs and the rest of the "junk" in it, I cowardly gave the dery from the kitchen.
But straight toasted all that turns out - mortality.

Isn't meat stewed in a slow sauce? Is it straight, too, baked like in the oven?

Well, yes, it is stewed, but if it stands for a long time and bakes, a little.
Lenul, you are a Hero! In the heat, duFoFku This is a shooting

If from the kitchen, then it's normal.

Lenka, I will come to you again with thanks! I cooked potatoes with ribs and zucchini - delicious! It's even too tasty, it's impossible to stop straight until everything is gobble up eat

it's impossible to stop until you've eaten everything

I agree, Natasha! Some mockery of an organism that desires harmony.
But I love it that you like this dish. Eat to your health!

Lenchik) How glad I am to see you !!!)))

And I you, and I you!

Give me a smack!

Lenuska, take the report

Olchik, you won't believe it! Do you know why, when I saw your picture this afternoon, I didn't write anything? Because I stupidly had no time - I was already rushing (I don't remember how I got dressed) along Prospekt Mira, in search of ribbons! So no one has ever pulled me off the spot.
In my opinion, this is the best compliment for your photo.

[Magic pendel]

Ahhh, this is how it looks Magic pendel

Yeah, your dish should be called that.

Elena, thank you, it's very tasty. The ribs were pork and fatty, and instead of zucchini there were zucchini, but it was very tasty. I baked it in a form with sides, and covered it with foil on top. In total, they were baked for 1 hour and 20 minutes. Next time I will take beef ribs, they will fly away, how delicious.

[Larissa]

Larissa, to your health! I am very pleased that you liked it.

Eh, they reminded me of pork ribs, but I can't find large meat ribs with a minimum of fat. I have a soooo recipe for them - a bomb!
As I find it, I will definitely post the recipe.

As I find it, I will definitely lay out the recipe

Can we nadyba and bring you? And that a long time ago your recipes were not new.

large meat with a minimum of fat. I have a soooo recipe for them - a bomb!

So they are all like that now, from bacon pigs, like farmers in the markets. Pets rarely come. I don't even look at meat in supermarkets.

I wrote about pig ribs.
I ate delicious, aromatic beef in Crimea recently.