Beef Ribs With Roasted Peppers (Roumanian Style)

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“Roumanian style cooking is as familiar to me as mac and cheese is to all children. My parents, of Roumanian heritage, had a European lifestyle as they were growing up in southern Saskatchewan and this lifestyle was ingrained in their children as we were growing up. I grew to appreciate and love European cousine, and thanks to my mother, became quite proficient in the Roumanian way of cooking. Large cuts of meat,sometimes not so tender, bone in, were commonly used, as the basis for the one-pot meals we enjoyed in our home. It seemed to me, as a child, that these meals took hours to prepare and sometimes they did because of the less tender cuts of meat which were available at the time, or which my parents could only afford. This particular recipe is one I developed for this contest, drawing on the basic knowledge taught to me by my mother. It is fortuitous that the official list of ingredients included some so familiar to my heritage. The sauce of sour cream base was common in our home. It was usually served up with freshly cooked mamaliga, boiled rice, or larger boiled vegetables, such as potatoes, turnips, etc.”
2hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Place fresh green and red peppers on a flat pan and roast until skins are well baked and bubbling.
  3. Watch carefully, turn frequently, and do not allow the flesh to burn.
  4. Remove from oven.
  5. Remove skin carefully, and discard.
  6. Make one slice in roasted peppers for easy removal of seeds.
  7. Remove seeds, stem, and discard.
  8. Slice all peppers in strips, lengthwise and set aside.
  9. Reduce oven temperature to 350°F.
  10. In a large skillet, on stove top, heat vegetable oil and butter.
  11. Brown sliced onion and crushed garlic (do not allow to caramelize), remove from pan and set aside.
  12. Brown sliced mushrooms, remove from pan and set aside.
  13. Blend together, 1/2 cup flour and the cayenne pepper.
  14. Reserve balance of flour for later use.
  15. Coat the beef ribs well in the flour-blend.
  16. Brown beef ribs in skillet, add enough water to cover beef ribs.
  17. Allow to come to a rapid boil and cook for about 5 minutes.
  18. To a roasting pan large enough to hold all ingredients, transfer Beef Ribs, with their cooking juices, scraping off the browned beef bits from the bottom of the pan.
  19. Add the onion, mushroom, carrots, celery, tomatoes, and red wine.
  20. Mix in cilantro, bay leaf, dill, salt, black pepper.
  21. Add enough water to cover the ingredients.
  22. Cover roasting pan and cook for about one hour.
  23. After one hour, discard bay leaves.
  24. Leave the roaster, uncovered, in your oven while you prepare the sauce.
  25. TO PREPARE THE SAUCE: Remove about half the cooking juices from the roaster and transfer to a pot on your stove-top.
  26. Over a medium heat, bring these cooking juices to a boil.
  27. In a medium heat-proof mixing bowl, make a roux by whisking together half the sour cream and the rest of the flour, ensuring there are no flour lumps.
  28. Add the rest of the sour cream and blend well.
  29. While stirring continuously, slowly add the boiling juices to the sour cream until all of the juices have have been combined.
  30. Slowly add the sour cream mixture to the contents in the roasting pan while stirring to blend with juices in the roaster.
  31. Reduce oven temperature to 250°F, to keep food hot.
  32. Return roaster to oven to keep warm while you finish preparing other accompaniments.
  33. Do not replace cover on roasting pan.
  34. Serve hot with rice, or mamaliga.

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