Braised spare ribs with potatoes

Braised spare ribs with potatoes

Total: 3 hr 30 min. | Active: 30 min.
lactose-free
Nutritional value / person: 1158 kcal
, Fat: 91 g
, Carbohydrate: 31 g
, Protein: 49 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

olive oil for frying
1 ½ kg premium spare ribs (pre-ordered from the butcher), cut into approx. 8 cm pieces
1 tsp salt
a little pepper

Cooking juices

4 shallots, quartered
10 garlic cloves
600 g raclette potatoes
5 bay leaves
1 tsp black peppercorns, coarsely crushed
1 dl white wine vinegar
5 dl beef bouillon

To braise in the oven

½ bunch flat-leaf parsley, torn into pieces
½ bunch chervil, torn into pieces
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Utensils

One casserole dish with a lid

How it's done

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Meat

Heat a dash of oil in a frying pan. Season the meat, brown in batches for approx. 5 mins. all over. Remove, wipe some of the cooking fat from the pan.

Cooking juices

Sauté the shallots and garlic in a frying pan for approx. 3 mins., add the potatoes, fry briefly. Add the bay leaf and pepper, pour in the vinegar, reduce for approx. 1 min. Pour in the stock, bring to the boil, return the meat to the pan.

To braise in the oven

Cover and braise for approx. 2½ hrs. in the lower half of an oven preheated to 180°C. Remove the lid and finish cooking for approx. 30 mins. Mix in half of the herbs, use the rest as garnish.

How-tos

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