John Myers
Ingredients for 4 servings:
- 2 kg ribs
- 1 large onion(s)
- 1 garlic clove(s)
- 2 carrots
- 1 zucchini
- 3 tbsp tomato paste
- 1 ½ liters vegetable broth
- salt and pepper
- Sugar
- rosemary
- Thyme
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes
Finely dice the onion and carrots and set aside. First, remove the silver skin from the ribs. Then rub the ribs with half a clove of garlic and season with salt and pepper. Brown them in a little oil in a large pot and then remove them. Sauté the onions and carrots, as well as the rest of the garlic, in the fat and add the tomato paste. Add the rosemary and thyme and deglaze with about 2 tablespoons of stock. Reduce the heat and deglaze again. Do this 3-4 times. Now add all of the stock, add a little more sugar and mix well, add the ribs again and simmer for a good 2 hours at medium heat. Meanwhile, dice the zucchini. Add the zucchini about 20 minutes before the end. Once cooked, remove the ribs again, thicken the sauce and season to taste. For example, serve the tagliatelle with the sauce on a plate and place the ribs on top.
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