Servings: 6
Ingredients:
7 lb rack of beef ribs
2 cloves garlic
1/2 cup oil
7 fl oz water
Oil for greasing the dish
Salt, pepper
Parsley
Baker's potatoes:
1 lb 10 oz potatoes
1 onion
1/2 cup oil
Salt
Preparation:
Crush the cloves of garlic with the parsley, salt and a little oil in the mortar. Brush some of this mixture over the meat and leave for half an hour. Transfer to a greased oven dish then place in the oven at 325 degrees F. When hot, mix the water with the rest of the mortar mixture and brush the meat again. Brush several times during roasting until the meat is brown. To prevent the meat juices from burning on the bottom of the pan, add a few spoonfuls of water as required. When the mortar mixture is finished, brush the meat with the pan juices. When cooked--after 2-3 hours--remove the meat from the pan and cut into individual ribs. Add a little water to the pan juices to make a sauce, and serve the hot ribs with baker's potatoes.
Baker's potatoes: Peel the potatoes, wash and cut into thin slices. Peel the onions and slice finely. Place the potatoes and onion together in an oven dish. Season, drizzle with oil then cover with foil and bake in the oven with the roast meat. After 45 minutes or when cooked, uncover to brown.
Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.
