Ribs with Vegetables
Healthy, because
Even smarter
Nutritional values
The metabolism is boosted by the essential oils from the celeriac; the vegetables can also soothe an upset stomach due to the bitter substances they contain. Potatoes are a classic accompaniment to thick ribs - they provide complex carbohydrates that ensure good satiety.
Although the thick rib of pork is a good source of protein and a high-quality food, it should be enjoyed in moderation and not too often put on the plate. The reason for this is the arachidonic acid contained in pork, which promotes inflammation and should be consumed in reduced quantities, especially in the case of predominant inflammatory diseases such as skin problems and rheumatism.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 524 kcal | (25 %) | ||
| Protein | 43.4 g | (44 %) | ||
| Fat | 25.2 g | (22 %) | ||
| Carbohydrates | 30 g | (20 %) |
Ingredients
- Ingredients
- 1 kilogram thick Rib (in serving pieces)
- salt and freshly ground pepper
- 4 onions
- 2 Tbsps vegetable oil
- 750 milliliters Beef broth
- 600 grams waxy potatoes
- 4 carrots
- 250 grams Celery root
- 1 bunch parsley
Preparation steps
Season the ribs well with salt and pepper. Peel the onions and cut into rings. Heat the oil in a Dutch oven and fry the ribs all around. Add the onions and fry. Pour in 250 ml (approximately 1¼ cups) beef broth and simmer covered for 1 hour.
Peel the potatoes, carrots and celery root, and chop. Heat the remaining beef broth in a pot and cook the potatoes, carrots and celery root for 30 minutes. Season with salt and pepper.
Rinse the parsley, shake dry, pluck the leaves and chop.
Serve the ribs with onions and broth vegetables. Serve sprinkled with parsley.
