Pork ribs with potatoes in a pot. One Pot Beef Ribs Recipe

Calories: Not specified
Cooking time: Not specified

Since food in clay pots is cooked at a low temperature, most of the beneficial properties are preserved, and almost any dish can be considered healthy. And if meat and vegetables are placed in pots without frying, then also dietary - with this method of cooking, vegetables and meat simmer in their own juice, there is practically no fat. And unlike steamed dishes, food cooked in pots will always please everyone. Today we decided to cook pork ribs in a pot, the recipe for which you will like because it is simple and labor-intensive. By adding potatoes and other vegetables to the meat, we get a tasty, complete dish.
Pork ribs cannot be called a dietary food, but sometimes you can treat yourself to something forbidden. Moreover, if it is possible to prepare food while preserving its beneficial properties and taste. If the goal is to reduce the calorie content of the dish, then add a minimum of potatoes and a lot of vegetables, and if you plan to cook delicious pork ribs with potatoes, then follow the recipe - the meat will turn out to be the most tender and deliciously tasty! For those who have excluded potatoes from their diet, you can cook.

Ingredients for 1 serving (per pot):
- pork ribs (not fatty) – 250 g;
- potatoes – 2-3 pcs;
- carrots – 0.5 pcs;
- onions – 2 small onions;
- vegetable oil – 2 tbsp. l;
- salt - to taste;
- ground black pepper – half a teaspoon;
- bay leaf – 1 leaf;
- thyme or basil – 2-3 pinches;
- ground paprika – 1 tsp.
- any fresh herbs - for serving.

How to cook with photos step by step

For cooking in pots, it is better to use a narrow rib strip or ask for large ribs to be cut in half. Cut the ribs into small portions so that each one has a bone and meat around it.

Sprinkle the ribs with salt, ground black pepper, ground paprika and basil or thyme. You can change the spices to your taste, choosing the ones you like. Rub the spices into the meat, cover the dish with the ribs and leave to marinate for 1-2 hours. If you don’t have time, you can fry the ribs right away.

When the ribs are marinated, heat 2 tbsp in a frying pan. l. vegetable oil, fry the meat until golden brown. Pour in a third of a glass of water, cover with a lid and simmer for 15-20 minutes.

While the ribs are stewing, chop the vegetables. Chop the onion into thin half rings. Don’t skimp on onions - firstly, they will fry when stewing, and secondly, meat and onions are in perfect harmony, and the more onions, the tastier the meat and the gravy for it will be.

We cut the carrots into circles or thin slices, chop them into strips - at your discretion.

We cut the potatoes not very finely, into pieces or slices. When stewing in pots, the potatoes are soaked in meat juice and turn out very, very tasty.

Add onions to the fried ribs. Continue frying the meat and onions for 3-5 minutes until the onions acquire a golden hue.

At the bottom of each serving pot, place a layer of potatoes (or potatoes with vegetables - if you are adding other vegetables). Fill the pot no more than a third full, leaving room for the meat. Add some salt and pepper, add a bay leaf.

Place all the meat and onions on the potatoes. We also add a little salt.

Place carrots on top and pour in a little more than half a glass of water (you can add a little salt). The water should just cover the potatoes, it doesn't have to go all the way to the top. Cover the pot with a lid and place in the oven.

We heat the oven to a temperature of 160-170 degrees and at this temperature, cook pork ribs with potatoes in pots for one hour. During cooking, the potatoes will be saturated with meat juice and spices, and the meat will become very soft, juicy, and aromatic. Serve the finished dish hot, in a ceramic pot or place it on a plate. Bon appetit!

Author Elena Litvinenko (Sangina)
It turns out just as delicious

Many housewives love to cook dishes in pots, and their choice is quite reasonable. After all, when prepared in this way, the products retain their benefits, while being saturated with each other’s juice and aroma. Pork ribs with potatoes in pots are very tasty, juicy, soft and aromatic. This dish is easy to prepare, and you and your guests will almost certainly like it.

Cooking features

Even an inexperienced cook can cook pork ribs with potatoes in pots so that they are soft and juicy. Especially if he is armed with knowledge passed on to him by more experienced colleagues.

The ribs of a young pig are more tender than the ribs of an old pig. Therefore, when purchasing, you should pay attention to the size of the ribs and their color. Medium-sized ribs with thin bones, light meat and almost white fat are just what you need to bake them in pots with potatoes.
It is better to give preference to ribs, which do not have too much fat, but a lot of meat. Excess fat can be cut off - then the dish will turn out to be less calorie.
The dish will be even more flavorful, and the ribs will be more tender, if they are pre-marinated.
To bake in pots, the pork belly will have to be divided into pieces. This can be done conveniently using a culinary hatchet.
If you are cooking in pots for the first time, bake them in the oven empty and only then use them to prepare various dishes, including roast pork ribs and potatoes.
To prevent the pots from bursting, it is better to place them in a not yet preheated oven.

If you cook pork ribs with potatoes in pots, exactly following the directions in the recipe, you will surely end up with a satisfying, tasty and aromatic dish. The ribs in it will be soft and juicy.

A simple recipe for pork ribs with potatoes in pots

pork ribs – 0.5 kg;
potatoes – 0.5 kg;
carrots – 100 g;
onion – 100 g;
ground paprika – 10 g;
salt - to taste;
water or broth - 0.4 l.

Cooking method:

Wash and dry the pork ribs with a napkin, divide them into pieces, one rib in each. Rub them with paprika, using about 2/3 of the amount specified in the recipe, and leave for half an hour in a cool place.
Heat a frying pan, place the ribs on it and fry on all sides until golden brown. There is no need to add oil to the pan, since the fat contained in the pork ribs is quite enough to prevent them from burning.
Peel the potatoes and cut into small cubes.
Cut the carrots into slices 1-2 mm thick.
Cut the onion into small cubes.
Mix the vegetables, lightly salt them and add the remaining paprika.
Divide the vegetables among four pots. Distribute the pork ribs over them.
Pour 100 ml of warm water or meat broth into each pot.
Place the pots on a baking sheet and place in the oven.
Turn on the oven. Cook pork ribs with potatoes for an hour at 190 degrees.
Let the pots sit in the turned off oven for 15 minutes. After that, take them out and serve.

Video recipe for the occasion:

Pork ribs with potatoes are eaten hot. In pots, the dish cools slowly, so you have time to eat it on time.

Pork ribs with potatoes in pots, sour cream and cheese

pork ribs – 0.5 kg;
potatoes – 0.5 kg;
hard cheese – 100 g;
sour cream – 0.2 l;
water – 100 ml;
carrots – 150 g;
onions – 100 g;
garlic – 4 cloves;
dried dill – 20 g;
salt, pepper - to taste.

Cooking method:

Rub washed and towel-dried pork ribs with a mixture of crushed garlic, dill, and pepper. Leave in a cool place for half an hour, then fry until golden brown in a hot frying pan.
Peel the carrots, onions and potatoes. Cut the potatoes and carrots into cubes about a centimeter in size. Cut the onion twice as small.
Mix sour cream with salt.
Place the vegetables in a pot and brush them with sour cream. Coat the pork ribs with the remaining sour cream and place them on the vegetables. Add a little water to each pot.
Finely grate the cheese and sprinkle it on top of the ribs.
Place the pots in the oven and cook the ribs and potatoes for an hour.

Leave the pots in the oven until ready to serve to keep them warm. In addition, after spending additional time in the warmth, the dish will become even tastier.

Pork ribs with potatoes and mushrooms in pots

pork ribs – 0.5 kg;
potatoes – 0.4 kg;
fresh champignons – 0.2 kg;
sour cream – 0.2 l;
onions – 150 g;
cheese – 150 g;
salt, pepper, herbs - to taste.

Cooking method:

Cut the pork ribs into small pieces, wash, dry, sprinkle with pepper and fry until golden brown.
Wash the mushrooms and dry. Cut each mushroom into 4–8 pieces (the number of pieces depends on the size of the mushrooms).
Peel the potatoes, cut into small cubes.
Cut the onion into thin half rings, after removing the peel from it.
Mix potatoes, mushrooms, onions and herbs. Salt and pepper the vegetables to taste.
Place half of the potato and mushroom mixture into the pots. Place pork ribs on them. Top with remaining vegetable and mushroom mixture.
Grease everything with sour cream.
Grate the cheese and sprinkle it on top of the dish.
Cook pork ribs in pots with mushrooms for an hour and a half at 180 degrees.

This dish will especially appeal to those who love mushrooms. It turns out tender and juicy, while exuding a seductive aroma. This dish will be even more flavorful if you replace the champignons with porcini mushrooms.

Pork ribs with potatoes and green beans in pots

pork ribs – 0.8 kg;
potatoes – 0.5 kg;
onions – 100 g;
bell pepper – 0.2 kg;
tomatoes – 0.3 kg;
green beans – 0.4 kg;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Wash, dry the pork ribs with napkins, chop them and fry them in oil in a hot frying pan until golden brown.
Peel the potatoes and cut the tubers into small cubes.
Finely chop the peeled onion.
Brown the onion in a frying pan along with the potatoes.
Wash the bell pepper, cut it into 4 pieces lengthwise and, after removing the seeds, cut into quarter rings.
Cut the tomatoes into cubes.

800 gr. pork ribs
1 carrot.
1 onion.
800 gr. potatoes.
Salt, ground black pepper, allspice, bay leaf.
Greens and garlic for serving.

Cooking step by step:

Rinse the pork ribs thoroughly under running water, inspect them and, if necessary, remove bone fragments.

If you have time and desire, we pre-marinate it, and you can use any marinade for pork ribs, for example mayonnaise, or a couple of tablespoons of mustard, and you can also marinate it in onions. Set aside for 20-40 minutes.

Fry the ribs in a hot frying pan in a small amount of oil.

Cut the onion, grate the carrots on a coarse grater. Fry vegetables together with meat.

We taste the meat for doneness - if it is very tough (this happens when the pig is not young), I advise you to simmer for 20 - 30 minutes.

Peel the potatoes, wash them, and then cut them into small cubes. We put the potatoes in the pot by a third, put 2-4 ribs in each. Fill the contents of the pot with boiling water or hot vegetable or meat broth.

It’s very easy to prepare vegetable broth - add a medium-sized carrot, half an onion, bay leaf and fresh herbs to boiling water for 1 liter - boil for 10 minutes. The aromatic base broth for any dishes and soups is ready.

Place in a cold oven. Set the oven temperature to 180°. Bake for 1 hour.
We set the table and serve the roast directly in the pots, after sprinkling the dish with freshly cut herbs and garlic.

Eat for your health!

For a delicious lunch you will need, first of all, beef ribs. I usually buy untrimmed ribs, with meat and fat. This is very convenient; by forming the necessary pieces for the roast, you will definitely sort the meat for other dishes.

It seems to me that garlic is a must in this dish; it will help actively flavor the meat and mute the standard taste of beef. Onions are also appropriate; my family likes to have a lot of onions, but you can vary the amount to your taste.

The following ingredients, strictly speaking, are not included in the mandatory program. But I think that tomatoes (especially cherry tomatoes) will add a savory, sweet, juicy note to the dish.

Mushrooms, on the contrary, in this recipe do not give away their taste and aroma, but are enriched with meat. We all know that champignons are fairly neutral mushrooms; they need to be filled with a palette of flavors. Beef will cope with this task perfectly: the released fat will allow the mushrooms to retain their shape, and the baked meat will add an extraordinary taste.

First of all, let's deal with the meat. It must be thoroughly rinsed under running water. Trim off the excess fat (but I would not recommend removing the fat completely, because the taste of the dish will immediately change significantly), level the piece, and cut into portions. I made large pieces, otherwise it would be difficult to maneuver between the bones when cutting.

Many people soak meat before cooking. If you have time for this, it would be a good idea to pour mineral water over the beef and leave it, for example, overnight. I rarely have this opportunity, so I cook right away.

In a good way, the meat needs to be “sealed” before baking, i.e. fry in a dry frying pan until thin crust. However, I wanted to flavor the ribs.

I poured about 2 tablespoons of vegetable oil into a hot frying pan and warmed it up. Meanwhile, I peeled 4 cloves of garlic, pressed each clove with a knife onto the cutting board, as if flattening it. This is done so that the garlic gives out its aroma as much as possible. Place the garlic in hot oil and fry for a few minutes. A persistent garlic aroma will spread throughout the kitchen, do not be alarmed, the meat will only have a thin trail.

Now we throw away the garlic, we won’t need it anymore, and put the prepared beef ribs in a frying pan in garlic oil, which we lightly fry, sprinkling with salt and pepper to taste. I would also like to say something about spices. In this recipe I use a minimum of salt and a mixture of peppers. In my opinion, the flavor bouquet will be classic and rich (after all, there are mushrooms, cherry tomatoes, onions, and garlic).

You can add any spices to your taste if you wish. For now, place the browned fried meat on a plate and proceed with further preparation.

Wash the mushrooms and cut them into halves or quarters. I don't want the mushrooms to be small; they might get lost without becoming part of the roast or turning into the sauce.

And the last preparatory stage is onions. I also chopped it quite coarsely and fried it over high heat for 3-5 minutes. We don't need the onion to be completely ready; you can wait until the color changes.

Why don't I use raw onions? Many housewives do this by simply adding chopped onions to a pot of meat. I don’t like the way raw onions behave when baked: they often remain not juicy, not aromatic, and have an unclear structure. And by frying, we make the onion a full-fledged component of the dish.

It's time to collect the pots. I have them of medium size, but I still can’t fit more than one large beef rib in the pot. You can avoid portion serving by putting everything in a cauldron or baking dish. But I really love individual dishes, so I cook several pots at once, which are then very easy to heat up.

So, put the fried short rib, chopped fresh champignons, fried onions and whole cherry tomatoes into the pot. Please note that I do not add any liquid - neither water nor broth. Place the pots, covered with lids, in a preheated oven or air fryer.

I baked for the first 40 minutes at 240 degrees, then lowered the temperature to 200 and continued baking for about 40 minutes. In total, the pots were in the air fryer for 1 hour 30 minutes - 1 hour 40 minutes. During this time, you can have time to prepare a salad for dinner, do homework with your child, or just relax - the pots will do everything for you.