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Short ribs with potato gratin
330—360 Min
If pork ribs just don't hit the spot, try tender, roasted beef ribs served with a delicious potato gratin from the grill. Both dishes are cooked over indirect heat, which lets the grill aromas penetrate beautifully.
Ingredients 6 Portions
- 2 pcs.Short ribs, beef (approx. 3 kg [6.62 lbs])
For the marinade
- 6 tbsp.Honey
- 6 tbsp.Tomato puree
- 4 tbsp.Mustard, spicy
- 125 mlWater
- 125 mlSunflower oil
- 6 tbsp.Spare Ribs Seasoning Mix
For the potato gratin
- 500 gPotatoes, waxy
- 100 gLeek, chopped
- 125 mlWhipping cream
- 125 mlSour cream
- 2 Eggs
- 3 tbsp.Parmesan, grated
- Oil
- 2 tsp.Garlic Granules
- 2 tsp.Parsley, Chopped
- 1 pinchNutmeg, Whole
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Mix the ingredients into a creamy marinade, rub well into the ribs and place in a closed container in the refrigerator for several hours.
Hint:
For maximum flavor, marinate overnight!
- 2
Preheat the oven to 130°C (356°F) (conventional oven setting). Place the meat in a roasting tin and put in the oven.
- 3
Lightly brown the meat for approx. five minutes. Baste the meat occasionally with the remaining marinade.
- 4
Peel the potatoes and cut them into 3-mm slices. Mix these with the chopped leeks and split them between two dishes that have been greased with oil.
- 5
Mix together the sour cream, cream and parmesan and season to taste with herbs. Then mix in the eggs.
- 6
Pour the mixture over the potatoes. Grill them over indirect heat at 200°C (392°F) for 50 minutes.
- 7
The ribs are cooked when the bones can be pulled out easily.
- 8
Allow the meat to cool, then grill it briefly on both sides to seal in the roasting flavors.
- 9
Place them on a wooden board and slice them with a sharp knife.
Serve with crunchy salad, gratin and sauces.
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