Big Ribs with Creamy Pointed Cabbage and Potato Biscuits

Ribs:

1. The ribs are so-called “Berlin ribs”. These are thick chop ribs with very thick meat on the bone, so no spare ribs.
2. Preheat the oven to 120 °. Wash the ribs lukewarm, dry them, cut into portions (always 2 bones) and place them in a roaster with the bones facing down. Season with plenty of pepper and salt. Peel and cut the onions into eighths. Peel the carrots and cut into large pieces. Clean the celery and cut into large cubes.
3. Heat the oil in a pan and sear the vegetables in it. It should get strong “roasted aromas”. Pepper and salt well at the same time. When it starts to get slightly dark (without being burnt), deglaze it with water. Then bring everything to the boil again briefly to loosen the sediment from the searing and pour completely over the ribs.
4. Close the roasting pan with either a lid or aluminum foil. Turn the oven temperature down to 80 ° and place it in the middle of the rack. The cooking time can be between 4 and 5 hours. It depends on the thickness of the ribs. Mine had a height of 5-6 cm in places. If you are unsure about the cooking time, simply test the meat after 3 hours and decide how long it has to stay. But then always close the roaster tightly. This makes the meat very juicy, tender and then almost detaches itself from the bone.

Cabbage:

1. Remove the outer leaves and the inner stalk from the cabbage, quarter them lengthways and then cut each into not too fine strips. Fry the bacon in a little oil, add the cabbage and fry briefly. Pepper and salt and add the cream. Reduce the temperature and let everything simmer gently, uncovered. The aim is to reduce the cream so much that the cabbage no longer floats in it, but gets a creamy consistency.

Potato Cookies:

1. It is advisable to cook the potatoes with their skin on the day before, let them evaporate well, peel them while they are still hot and then store them in the refrigerator. You can also use leftovers from the day before ….. or cook more right away.
2. Now put the potatoes through a press. Wash, dry, finely chop the parsley and add to the potatoes with the flour and egg yolk. Season everything with pepper, salt and a little nutmeg and use a fork to make a dough. Shape the mixture into small balls, flatten them a little and fry them in sufficient clarified butter until golden brown.

Completion:

1. Lift the ribs out of the roaster and sear them briefly in a very hot pan without adding any fat on the meat side. Pour the roast stock through a sieve, place in a saucepan and thicken it with a little cornstarch mixed with water. The sauce should be very lightly creamy. Season to taste with salt and pepper.
2. Then arrange everything and …………… “hit in ………….. ;-))))