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This is a hearty ‘well balanced’ meal. It’s a bit of work, but you can leave out the extra’s if you don’t have the time. T
The most important component are the ribs – they smell and taste divine.
Strain the braising liquid through a fine sieve and place in a pot. Reduce to 1/2 and set aside.
10 minutes before plating: Heat oven to 425, place ribs (no sauce) on pan
and let crisp for a few minutes.
Plating: Place the spaetzle under the ribs and carefully add some braising sauce around the ribs (you don’t want it on the spaetzle)
When plating, sit a blanched leaf on each plate and carefully squeeze (if you have a squeeze bottle or pastry bag) or spoon the puree into the leaf. Don’t over fill.
Plating: put the spaetzle under the beef short rib (not directly in the braising sauce).
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