for 4 person

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

How it's done

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.

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