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Braised short ribs

Short ribs μπρεζέ

Add 200g of water and bake for 20 minutes in the oven at 180° C. Cover the meat and continue, slow cooking for about 1 hour and 40 minutes. Occasionally check if you have to add water. 

Serve with mashed potatoes and sautéed mushrooms as a side dish.

YOU WILL NEED

Tomato Professional

Forest

Country spare ribs

MATERIALS

1.5kg beef (ribs, sliced on the bone)

80g Marinade Country Spare Ribs (Art. 50624)

200g Forest Sauce (Art. 55743)

200g Professional Tomato Sauce (Art. 55213)

100g carrot (sliced)

250g celery root (cut into large pieces)

100g plums

1-2 sprigs of fresh rosemary

IMPLEMENTATION

  1. In a bowl, mix the Marinade Country Spare Ribs with the beef.
  2. Pour the two sauces in a fireproof dish and mix well.
  3. Spread the vegetables onto the sauce, add the plums and lastly the ribs and rosemary. 

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