Braised Ribs

Season ribs and brush with maple syrup. Fry in hot oil and extinguish with clear soup. Steam for about 40 minutes. Clean, rinse and cut leek and carrot. Peel the shallots. Add everything to the ribs about 15 minutes before the end of the cooking time. Remove meat and keep warm. Add whipped cream to vegetable stock, thicken and season. Garnish with marjoram if desired.

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