• More than 2h
• 10 serving

Ingredients

For the beef ribs:
3 beef ribs or half rib piece
50 g coarse salt
Brown sugar
Pinch of black pepper
50 g extra virgin olive oil
For the puree:
1 kg sweet potatoes
500 ml milk
100 g butter
white pepper
Salt

METHOD

Season the ribs with a mixture of coarse salt, brown sugar, olive oil and black pepper.
Leave in the fridge overnight.
Wrap the rib in baking wrap and cook at 125 oC for 2h or until soft, coming off the bones.
Remove from the oven, let it cool and unwrap the rib.
Increase the oven temperature and only then return the piece to brown.
For the puree, bake the potatoes in the oven at 180 oC covered with aluminum foil until they are soft and lightly toasted.
Peel the potatoes and make an infusion with the peels and hot milk.
This will intensify the roast flavor of the puree.
Mash the potatoes, add the flavored milk — without the peels — and the butter.
Mix well and adjust the seasoning.
Serve the ribs with olives, fresh vegetables and the puree.
It makes 10 servings.