Broad beans with bacon and braised rib

Ingredients for 4 servings:

• 800 g rib(s) (thick pork rib)
• 125 g smoked bacon
• 500 ml meat broth
• 5 onions
• 2 jars beans, thick
• 2 tbsp mustard (lion mustard)
• 800 g potatoes
• 4 tbsp cornstarch
• 1 tsp, heaped savory
• Water
• possibly vegetable broth
• salt and pepper
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 10 minutes

Cooking Kölsch

Rub the thick rib thoroughly with mustard on all sides, then season with salt and pepper. Heat 1 to 2 tablespoons of clarified butter in a roasting pan and sear the thick rib until golden brown. Peel 4 onions and roughly dice them. Set one onion aside for the beans. When the rib is nicely browned, add the onions and fry for about 10 minutes, but don’t let them burn. Stir occasionally. Now add the meat broth. Cover and simmer over medium heat for about 1.5 hours, turning occasionally. During this time, prepare the broad beans. Dice the smoked bacon and the reserved onion. Drain the jars of beans, reserving the water. You can also peel and halve the potatoes. Bring a pot of salted water to a boil and about half an hour before the braised ribs are ready, add the potatoes. Mix the cornstarch in a mug with a little cold water. Then fry the diced bacon and diced onion in a little clarified butter. When the bacon is slightly crispy, add the drained beans, season with savory, salt, and pepper, and heat everything briefly. Now pour in the bean water and let everything simmer gently for 10-15 minutes. Note: Instead of the bean water, you can also use 200 ml of vegetable stock. The dissolved cornstarch thickens the sauce. Only use about half; you’ll need the other half to thicken the meat sauce. Remove the braised ribs, strain the sauce through a sieve, return them to the pot, and thicken with the remaining cornstarch. Cut the ribs into 4 pieces and serve with the broad beans, boiled potatoes, and sauce.