Fall off Bone Oven Baked Ribs

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the endives. Cook them with 1 tablespoon of butter, salt, pepper, and a little honey, steaming for about 20 minutes.
   ▶ ≈0:28
2. 2
   Continue cooking the endives for approximately 45 minutes, stirring occasionally.
   ▶ ≈0:45
3. 3
   Prepare the lemon peel confit. Blanch the lemon zest first, then cook it in lemon juice, water, and sugar for approximately one hour.
   ▶ ≈0:45
4. 4
   Prepare the vegetable bed by chopping carrots and onions; this will serve as the base for the ribs.
   ▶ ≈1:01
5. 5
   Season the ribs. Rub both sides with softened butter and season generously with gray salt and ground black pepper.
   ▶ ≈1:18
6. 6
   Wrap the ribs loosely in foil and slow cook in the oven for 90 minutes.
   ▶ ≈1:18
7. 7
   Unwrap the ribs and place them bone-side up over the carrot-onion mixture. Increase the oven temperature to 350°F (180°C) and roast for 45 minutes.
   ▶ ≈1:31
8. 8
   Separate the roasted ribs from the vegetables and coat the meat with the honey spiced glaze. Return to the oven to caramelize.
   ▶ ≈1:56
9. 9
   Plate the dish. Option one: top the braised endives with the carrot-onion mixture, then the ribs, and garnish with lemon confit. Option two (recommended): scrape the meat off the bones, combine with hot vegetables, plate, and garnish with lemon confit.
   ▶ ≈2:21