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Cold beef ribs
1 serving
Excess fat is removed from the ribs, the tendons are removed, tied with thread and fried in a roasting cupboard for 10 - 12 minutes until the meat loses its reddish tint on the section. Then the meat is cooled, cut into very thin slices, lightly glazed with jelly and decorated with gherkins, pickled onions and herbs.
Excess fat is removed from the ribs, the tendons are removed, tied with thread and fried in a roasting cupboard for 10 - 12 minutes until the meat loses its reddish tint on the section. Then the meat is cooled, cut into very thin slices, lightly glazed with jelly and decorated with gherkins, pickled onions and herbs.
beef ribs to taste, jelly glazed to taste, gherkin to taste, onion to taste, greens to taste
