John Myers
Braised Thick Rib, with Green Bean Vegetables and Boiled Potatoes (home-style Cooking)
The perfect braised thick rib, with green bean vegetables and boiled potatoes (home-style cooking) recipe with a picture and simple step-by-step instructions.
- ***Für die geschmorte Rippe***
- 1,5 kg Big rib, fresh
- 1 bunch Soup vegetables, diced into small pieces
- 1 piece Onion, finely diced
- 2 piece Garlic cloves, pressed
- 0,75 ltr Meat broth, homemade
- Salt pepper
- 1 tbsp Butaris
- 1 tsp Tomato paste
*** For the green bean vegetables ***
- 400 gr Frozen green beans
- 1 piece Onion
- 200 gr Diced streaky bacon
- 2 tbsp Savory
- 1 tbsp Butter
- 1 tbsp Flour
- 200 ml Vegetable broth
- *** For the braised thick pork rib *** Prepare the pork rib ready to cook in a large saucepan, heat the butaris, lightly salt and pepper the meat and fry brown on all sides in the fat. Remove the rib and set aside. Now in the braised fat the onion, the soup vegetables together with the
- Lightly roast the tomato paste, deglaze with the stock and put the roast back into the saucepan. Put the lid on and let the roast simmer in the oven preheated to 150 degrees (convection () for about 80 minutes. Don’t forget to cook a sample.
- Take the meat out of the pot, set it aside and keep it warm. Strain the sauce through a hair sieve and put it back in the saucepan, season to taste. If necessary, add a little more meat stock. If you like, you can thicken the sauce with a little cornstarch.
- *** For the green bean vegetables *** Cook the beans according to the instructions on the package, drain. Leave out the bacon, add the chopped onion, fry lightly. Add the butter, stir in the flour and deglaze with the vegetable stock, so prepare a classic roux.
- Taste – be careful: the bacon is already seasoned. Put the beans in the sauce and add the savory. Mix again and serve with the thick rib and boiled potatoes.
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