Gastronomixs

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.

Creation by Lennard Mohr

Classic roast pork ribs in beurre noisette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

pork ribs

300

g

butter

 

 

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.

Previous page