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Spare Rib Stew | Hearty & Warming
(0)
100 min
Under an hour
Knuspr-Küche
Deftiger Schälrippchen-Eintopf mit zart geschmortem Schweinefleisch, feinem Wurzelgemüse und aromatischen Kräutern. Ein wärmender deutscher Klassiker für die kühle Herbst- und Winterzeit, unkompliziert im Schmortopf zubereitet.
Preparation method
Preparation
Cut the spare ribs along the bones into individual rib pieces, pat dry, and season all over with a little salt and pepper.
Prepare the root vegetables: peel the potatoes, carrots, and celeriac and cut them into bite-sized, roughly 2 cm cubes. Peel and finely dice the yellow onion. Thoroughly wash the leek, cut in half lengthwise, and slice into approx. 1 cm wide half-rings.
Searing & Braising
Heat the clarified butter in a large casserole or Dutch oven. Sear the spare ribs in batches over high heat for 5-6 minutes on all sides until golden brown. Remove the meat and set aside briefly.
Chef's tip
Stews like this taste even better reheated the next day, as the flavors infuse deeply into the vegetables and spare ribs overnight.
For an even thicker and creamier consistency, you can mash a few of the soft-cooked potato cubes against the side of the pot with a fork at the end of the cooking time and stir them in.
Ingredients
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