Braised Thick Rib in Malt Beer-caraway Jus

by Editorial Staff

Summary

Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 2 kg rib (s), thick, from pork, whole or slices
  • 5 medium onion (s), diced to the size a walnut
  • 3 carrot (s), cut into finger-thick slices
  • 0.5 ½ celery, diced walnut-sized
  • 4 tablespoon tomato paste
  • 500 ml red wine, dry
  • 2 bottles malt beer
  • 5 bay leaves
  • 8 grains allspice
  • 5 clove (s)
  • 10 peppercorns
  • 4 teaspoons caraway seeds, whole
  • salt
  • Pepper from the grinder
  • 2 teaspoons sugar
  • water
  • Lard, for frying
  • 120 g butter, cold, diced
  • Roux, dark
Braised Thick Rib in Malt Beer-caraway Jus
Braised Thick Rib in Malt Beer-caraway Jus

Instructions

  1. Season the thick ribs vigorously with salt and pepper and fry them vigorously on all sides in very hot lard in a roasting pan. Remove the ribs and turn them down to moderate heat. Roast the celery and carrots vigorously in the roaster until they have a golden brown color. Then roast the onions until they are browned. Add tomato paste and roast until it caramelizes. Dust with sugar and caramelize lightly. Deglaze with half of the red wine and add the bay leaves and the remaining spices. Let it boil down until the wine has almost boiled off. Repeat with the other half of red wine. Use a wooden spoon to loosen the roast frequently. Now pour in the malt beer and let it boil once. Put the thick ribs in the sauce. Preheat the oven to 160 degrees circulating air (top and bottom heat 180 degrees). Put the roasting pan with the lid in the oven for about 2 hours. For slices from the thick rib, the cooking time only takes about 90 minutes. If the meat comes off the bone easily, it`s done. Remove the ribs from the sauce, cover with aluminum foil and place them on a plate in the switched-off oven. Strain the sauce through a hair sieve into another saucepan. Bring to the boil and stir in the cold butter with a whisk. Season to taste with salt and pepper and thicken with the roux as desired. It goes well with bread dumplings, potato dumplings and all kinds of cabbage. But also broad beans and boiled potatoes.

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