Thick Rib with Bouillon Vegetables

Ingredients

• 1 kg thick ribs (in portion pieces)
• Salt
• Pepper
• 4 onions
• 2 tbsp Rapeseed oil
• 750 ml meat broth
• 600 g mostly firm potatoes
• 4 Carrots
• 250 g knollensellerie
• 1 bunch parsley

Instructions

1. 1.

   Season the ribs with salt and pepper. Peel the onions and cut them into rings. Heat rapeseed oil in a braising pot. Brown the thick ribs all around. Add the onions and cook together. Pour in 250 ml meat broth, cover, and simmer for 1 hour.

2. 2.

   Peel and chop the potatoes, carrots, and celery. Heat the remaining broth. Add the potatoes and vegetables and cook for 30 minutes. Season with salt and pepper.

3. 3.

   Wash the parsley, shake it dry, and chop. Arrange the thick ribs with onions and bouillon vegetables on a plate. Sprinkle with parsley before serving.