Thick rib with sauerkraut

Ingredients for 4 servings:

• 1 kg rib(s), thick
• 2 carrots
• 3 onions
• 1 garlic clove(s)
• Salt
• pepper
• 1 can sauerkraut
• bacon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, wash the meat and pat it dry, then season with salt and pepper and sear it on all sides in a roasting pan. In the meantime, peel the carrots and two onions, chop both into large pieces. Peel the garlic clove and dice it finely. Remove the browned meat from the roasting pan and sear the carrots and onions, deglaze with water occasionally to create a rich gravy. Finally, briefly brown the garlic, then add water and return the meat to the roasting pan. Let the whole thing simmer gently for about two hours. Place the sauerkraut in a pot, add a little water or stock, and cook for 15-20 minutes. Peel one onion and dice it finely along with the bacon. Fry the bacon in a pan and finally add the onion (not too early, or it will burn). Add both to the sauerkraut and stir. Before serving, remove the meat from the roasting pan, puree the sauce, and season with salt and pepper. Thicken the sauce slightly if desired. I serve it with boiled potatoes.