Medium

Quince-glazed beef ribs with green peppers

Name: Quince-glazed beef ribs with green peppers
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 750 g Beef ribs (estimated meat; buy 1.3 kg bone-in); 400 g Green pepper; 40 g Garlic (1 small bulb); 100 g Quince paste; 30 g Extra virgin olive oil; 2 g Rosemary; 1300 g Water (1200 ml cooker and 100 ml glaze); 3 g Parsley; 2 g Salt (to taste)

Total time1 h 55 min Preparation and possible waiting 20 min · Cooking 1 h 35 min

Preparation and possible waiting: 20 min · Cooking: 1 h 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender pressure-cooked beef ribs browned with quince paste and served with green peppers.

Jump to steps

20 minpreparation and possible waiting

1 h 35 mincooking

4servings

2.543 kcalwhole recipe

636 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 55 min Preparation and possible waiting 20 min · Cooking 1 h 35 min

Preparation and possible waiting: 20 min · Cooking: 1 h 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 27 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingPressure cooking

Appliances

Pressure cookerOvenFrying panSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

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 · Approx. ⅓ level tsp of fine salt 2 g

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Let’s get cooking

Method

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.
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.
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.
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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.