Short ribs with potato gratin

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

Preparation

  1. 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. 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. 3

    Lightly brown the meat for approx. five minutes. Baste the meat occasionally with the remaining marinade.

  4. 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. 5

    Mix together the sour cream, cream and parmesan and season to taste with herbs. Then mix in the eggs.

  6. 6

    Pour the mixture over the potatoes. Grill them over indirect heat at 200°C (392°F) for 50 minutes.

  7. 7

    The ribs are cooked when the bones can be pulled out easily.

  8. 8

    Allow the meat to cool, then grill it briefly on both sides to seal in the roasting flavors.

  9. 9

    Place them on a wooden board and slice them with a sharp knife.
    Serve with crunchy salad, gratin and sauces.