Classic roast pork ribs in beurre noisette

This is a very classic method of preparing pork ribs that can be used in both classic and modern cuisine.

Classic roast pork ribs in beurre noisette

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pork ribs






salt and pepper

Preparation method

  • Cut 100g of butter into cubes.
  • Use the remaining 200g to make beurre noisette.
  • Make beurre noisette by melting the butter and allowing it to caramelise to a hazelnut brown colour.
  • Clean the pork ribs by scraping the rib bones.
  • Season the meat with salt and pepper.
  • Sear the meat well in a pan with a little beurre noisette.
  • Then add a little more beurre noisette and drizzle the meat with the juices regularly.
  • Now add the cubes of butter and start the glazing process. Stay with the pan and do not allow the proteins in the butter to burn.

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