Quince-glazed beef ribs with green peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 115 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 29 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Beef ribs estimated meat; buy 1.3 kg bone-in 750 g
- Green pepper 400 g
- Garlic 1 small bulb 40 g
- Quince paste 100 g
- Extra virgin olive oil 30 g
- Rosemary 2 g
- Water 1200 ml cooker and 100 ml glaze 1300 g
- Parsley 3 g
- Salt to taste 2 g
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Method
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Place the beef ribs in eight pieces in the pressure cooker with 1.2 litres water, the halved garlic bulb, rosemary and a pinch of salt. Respect the manufacturer’s fill and liquid limits. Cook for 45–50 minutes from reaching pressure and release naturally.
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Check that the meat is tender and nearly separating from the bone; cook for another 10 minutes if necessary. Remove and gently pat dry. Reserve the strained broth for another use, removing the garlic and rosemary.
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Preheat the oven to 200°C. Heat the quince paste with the remaining 100 ml water in a saucepan, stirring until dissolved. Brush the meat with half, roast for 8 minutes and apply the rest. Continue for 7–10 minutes, watching to prevent burning.
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Remove the stems and seeds from the green peppers and slice into strips. Cook in the oil with a pinch of salt over medium-low heat for 15–18 minutes until tender. Serve the ribs with the peppers and parsley.
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