Balsamico glazed Angus flat ribs with salad

Balsamico glazed Angus flat ribs with salad
You'll never make beef ribs that good again! Fun to do, even more fun to taste.

Ingredients

For 4 people
1 kilo black angus flat ribs
2 liter calf’s- or beef bouillon
1 onion finely chopped
1/2 bunch celery freshly cut
1 winter root peeled and cut
30 grams of brown sugar
100 ml balsamic vinegar
15 ml olive oil
Add sea salt to taste
15 grams coarsely mashed black pepper

Ingredients for the enamel:
40 grams of brown sugar
30 ml balsamic vinegar
15 ml cooking liquid

Ingredients for the salad:
1 bunch of beetroot cut into wedges
15 ml olive oil
1 navel orange peeled and cut into wedges
100 gram goat cheese of feta
Parsley
Fresh chervil

Preparation

1: Preheat the oven or BBQ to 160°
2: Fry in a large frying pan, the onion, the carrot and the celery in the olive oil over medium heat until translucent
3: Take a refractory oven dish and put the mixture on the bottom
4: Season the flat ribs with salt and pepper to taste
5: Place the ribs on the mix of the vegetables in the baking dish
6: Pour the broth and vinegar and brown sugar over the ribs
7: The ribs must be well covered
8: Cover with baking paper then with aluminum foil and put the dish in the oven or BBQ for 2½ hours
9: Remove the ribs from the oven every 40 minutes
10: Turn the ribs over so that they are well in the moisture again and put back in the oven
11: The meat is ready when it is tender
12: Remove the ribs from the moisture, let it cool and then put it in the fridge for about 2 hours

Continuation:
1: Take a glass dish and add the brown sugar, vinegar and cooking liquid without the fat
2: Stir well until a kind of glaze is formed
3: Turn on your barbecue at about 160°
4: Cut the ribs along the bone
5: Heat them on the barbecue and lubricate them continuously with the glaze
6: Keep doing this until the ribs feel sticky and caramelized
7: Serve with the salad and sprinkle some parsley and chervil over it as a garnish