Summary

Ingredients

• 1.8 kg rib (s) (thick ribs) from Bentheim pigs or another high-fat breed
• Vegetable oil, highly heatable
• 0.25 ¼ celery
• 8 cloves garlic
• 4 medium onion (s)
• 2 celery stalks
• 4 carrot (s)
• 1 large can tomato paste
• 2 small Can / s tomatoes, chunky
• 330 ml black beer
• pepper
• salt
• lots thyme
• Cream, to taste

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Instructions

1. Sear the ribs in oil on all sides in the roasting pan. Put the meat aside.
2. Sweat the diced or chopped roasted vegetables (celery, carrots, celery) until everything is lightly browned. Add the onions and garlic and sweat until translucent. Then mix with the vegetables. First roast the tomato paste on a free area in the roaster, then stir with the vegetables and roast a little more until everything takes on an appetizing color. Add the tomato pieces and pour the dark beer on top. Put the meat on top, add a bunch of thyme.
3. Let simmer in the closed roaster in the oven at 150 degrees for 2.5 to 3 hours. When the core temperature has reached 90 degrees, cover the meat and place it on the wire rack in the switched-off oven.
4. For the sauce, pour the liquid through a sieve into a saucepan. Add some sweet cream and some of the cooked vegetables. Puree with the magic wand and check the consistency, add more vegetables if necessary and pull out the magic wand again until the desired binding is achieved. Pepper and add salt if necessary.
5. Pretzel dumplings made from stale pretzels, for example, taste great with this.