For braised ribs with raisins, rub ribs with pepper and salt.
Pluck thyme leaves from the stems, sprinkle half of them over the meat. Heat the oil in a roasting pan and brown the meat on all sides.
Peel and quarter the onions, add them and fry them as well. Peel and chop the carrots, add them to the roasting pan with the raisins, roast them briefly and add an eighth of a liter of sherry.
Preheat the oven to 200° C and braise the ribs for 75 minutes, uncovered. Keep adding water and turn the meat several times.
After about 1 hour, add the remaining thyme.
At the end of the cooking time, remove the roaster from the oven and the meat from the roaster. Boil up the gravy with the remaining sherry, reduce a little and thicken with a little cornflour if necessary.
Add the braised ribs with raisins back into the sauce, bring to the boil again briefly and then serve hot!