Short ribs with potato gratin

Preparation

1. 1

   Mix the ingredients into a creamy marinade, rub well into the ribs and place in a closed container in the refrigerator for several hours.

   Hint:

   For maximum flavor, marinate overnight!

2. 2

   Preheat the oven to 130°C (356°F) (conventional oven setting). Place the meat in a roasting tin and put in the oven.

3. 3

   Lightly brown the meat for approx. five minutes. Baste the meat occasionally with the remaining marinade.

4. 4

   Peel the potatoes and cut them into 3-mm slices. Mix these with the chopped leeks and split them between two dishes that have been greased with oil.

5. 5

   Mix together the sour cream, cream and parmesan and season to taste with herbs. Then mix in the eggs.

6. 6

   Pour the mixture over the potatoes. Grill them over indirect heat at 200°C (392°F) for 50 minutes.

7. 7

   The ribs are cooked when the bones can be pulled out easily.

8. 8

   Allow the meat to cool, then grill it briefly on both sides to seal in the roasting flavors.

9. 9

   Place them on a wooden board and slice them with a sharp knife.
   Serve with crunchy salad, gratin and sauces.