Thick rib with mashed potatoes

Ingredients for 4 servings:

• 1 kg rib(s) (thick pork rib)
• 1 bunch of soup vegetables
• 2 tbsp tomato paste
• 4 shallots
• 2 garlic cloves
• 500 ml vegetable stock
• salt and pepper
• Paprika powder
• nutmeg
• Mustard
• Clarified butter
• 600 g potatoes
• 100 g butter, room temperature
• Parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

cooked in a roasting pan

Trim any excess fat from the meat, season with salt and pepper, sprinkle with paprika, and rub with a little mustard. Dice the vegetables, peel and quarter the shallots and garlic cloves. Chop the parsley. Brown the meat on both sides in clarified butter in a large pan, remove from the pan, brown the vegetables, onions, and tomato paste, add the garlic, and cook briefly. Bring everything to a boil with the vegetable stock and transfer the mixture to a roasting pan. Place the meat on top, cover, and place in a cold oven. Reduce the temperature to 160°C (320°F) and braise for 2 hours. Then increase the temperature to 180°C (350°F) and braise for another hour, turning the meat occasionally. Boil the potatoes in salted water, peel them while still hot, and press or mash them. Mix with butter, salt, pepper, nutmeg, and chopped parsley. Remove the meat; it’s now tender as butter and will easily separate from the bone. Serve with the vegetable stock or make a sauce from it.