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Stew of beef ribs

By Isabel Belaguer


11 in Saladmaster titanium Sauce Pan


  • 1 kg of beef ribs cut into small pieces
  • 1 large red onion (or two normal)
  • 3 medium carrots
  • 2 or 3 potatoes (600 g approx.)
  • 2 cloves of garlic
  • 1 teaspoon of sweet paprika
  • 1 bay leaf
  • Salt
  • Water or meat broth (low sodium)
  • Extra virgin olive oil
  • White pepper


  • Put the 28 cm Saladmaster Titanium Sauce Pan at medium temperature and heat for two or three minutes
  • Add a nice splash of olive oil and lower to medium/low temperature
  • Sauté ribs a few minutes at medium/low temperature
  • Add chopped onion to quarters, rolled carrots, bay leaf and whole garlic cloves (with a small cross-section)
  • Keep over medium/low heat and cook stirring until browned all ingredients
  • Add the sweet paprika from the Vera while stirring so it does not burn and quickly add the water or broth until all the ingredients are covered
  • Cover the pan and rise to medium temperature until you click intensely
  • Lower to minimum temperature and cook 35 minutes
  • Open pan, adjust salt and pepper
  • Add the sliced potato (cut by inserting the knife and breaking the potato into irregular pieces to loosen the starch and thicken the broth)
  • Cover the pan, rise to medium temperature and wait for it to click intensely
  • Lower to minimum and cook between 35 and 40 minutes, stirring pan occasionally without opening
  • Serve hot


  • You can replace beef ribs with other types of meat, pork cheek, pitcher or blood sausage