Braised ribs “Fall of the bone”

Ingredients for 4 servings:

• 1 serving of pork ribs (ladder ribs)
• 1 bunch of soup vegetables
• 250 ml red wine
• ml vegetable stock
• 1 onion(s)
• Mustard
• salt and pepper
• n. B. garlic
• 1 tbsp, heaped tomato paste
• Rapeseed oil or clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 15 minutes

With delicious sauce without thickening

First, check the meat for bone fragments, rinse under cold water, and pat dry with kitchen paper. Then, using a teaspoon, loosen the silver skin on the underside and peel it off whole. Now cut the meat into 2-3 pieces, depending on the size of the casserole dish. Brush the rib pieces all over with mustard and season with salt and pepper. Then trim the soup vegetables and peel the onion. Roughly chop everything. Sear the rib pieces on both sides in a large pot with rapeseed oil or clarified butter and remove from the pot. Now, in the same pot, fry the vegetables until browned. Add the tomato paste and fry briefly. Now, deglaze with the red wine a little at a time, stirring to loosen any juices from the bottom of the pot. Once all the wine has been reduced, top up with the vegetable stock. Now return the ribs to the pot. Bring everything to a boil and simmer gently with the lid on for about 2.5 hours. When the meat is tender and falls off the bone, it’s done. Now separate the meat completely from the bones and keep it warm in the oven at 100 degrees Celsius. Check for any loose bones in the pot, then puree everything with a hand blender, seasoning with salt and pepper if necessary. Because the vegetables are completely cooked, the sauce will be very creamy after puréeing. Finally, serve the meat with the sauce and potatoes or mashed potatoes.