Roasted sparerib with salad

• Prepare a white stock.

For the ribs:

• Preheat the oven to 150-160 ºC. 
• Season with salt and black pepper, grease and put in the oven.
• Let cook until golden, add white wine, turn and lower the temperature to 140 ºC. 
• Let the wine reduce and add a little white stock. 
• Let cook at 135-130 ºC until the meat separates from the bone. (During the cooking process, turn the rib and add the stock as many times as necessary). 
• Remove the rib and use the juices to make the sauce.  

For the sauce:

• Remove the excess fat from the roasting juices using a narrow transparent container.
• Make a sauce binding the juices and the white stock and the tomato sauce (optional).
• Boil until the desired flavor is obtained, season and bind with a little cornflour dissolved in cold water. Strain through a conical strainer and keep warm.
• Pour the sauce over the ribs and heat in the oven. 
• Serve together with the salad.

Prepare the salad.