As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
6 portioner Ingredients: – 2 tablespoons safflower oil or other neutral-tasting oil – 4 12-inch beef short ribs (about 9 pounds) – Coarse salt – Coarsely ground black pepper – Freshly grated horseradish, for garnish – 1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnish – Fresh lemon wedges, for serving
Directions: 1. Preheat the oven to 325 degrees. Heat the oil in a large skillet over medium-high heat. Season the beef ribs generously with salt and pepper. 2. Sear the ribs in the skillet until well browned on all sides, about 15 minutes. Remove the ribs and set aside. Wipe out the skillet, return the ribs to the skillet, and cover with parchment-lined foil. Transfer the ribs to the oven and roast until the meat is tender and falling off the bone, about 4 hours. 3. When the meat is cool enough to handle, cut off the bone, remove the cartilage, turn the meat over, and slice into 1 1/2-inch pieces. Place the slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.
26.04.2023 @ 21:44
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
6 portioner
Ingredients:
– 2 tablespoons safflower oil or other neutral-tasting oil
– 4 12-inch beef short ribs (about 9 pounds)
– Coarse salt
– Coarsely ground black pepper
– Freshly grated horseradish, for garnish
– 1/4 cup pitted green olives, such as Castelvetrano, chopped, for garnish
– Fresh lemon wedges, for serving
Directions:
1. Preheat the oven to 325 degrees. Heat the oil in a large skillet over medium-high heat. Season the beef ribs generously with salt and pepper.
2. Sear the ribs in the skillet until well browned on all sides, about 15 minutes. Remove the ribs and set aside. Wipe out the skillet, return the ribs to the skillet, and cover with parchment-lined foil. Transfer the ribs to the oven and roast until the meat is tender and falling off the bone, about 4 hours.
3. When the meat is cool enough to handle, cut off the bone, remove the cartilage, turn the meat over, and slice into 1 1/2-inch pieces. Place the slices on the bone and garnish with horseradish and olives. Serve immediately with lemon wedges.