Ingredients for 4
- Artisan sheep cheese
from Lower Aragón.
- Cured cheese from Lower Aragón.
- 8 beef ribs.
- 8 slices of serrano ham from Teruel.
- Small glass of white wine from Maestrazgo.
- 3 spoonfuls of olive oil from Lower Aragón.
- A little salt and some black
- Finely chopped garlic.
Pre-heat the oven to
In a large pot, with olive oil from Lower Aragón, golden both sides of
the beef ribs on a low heat and season to taste.
Once the ribs are golden transfer them to an oven dish. On top of each
rib place a slice of Teruel ham and a slice of sheep cheese from Lower
Aragón. Put the baking tray into the oven to grill.
The olive oil from Lower
Aragón that's left over from cooking the ribs, we'll use as a base for
Firstly get rid of half of the oil and add the red wine from Maestrazgo,
a little salt, a few black peppercorns and the garlic finely chopped.
Leave it to cook on a low heat, stirring every now and then until the
When the ribs are grilled, and the cheese has melted, take them out of
the oven and pour the sauce on top of them, together with a little bit
of grated cheese.