Preparation

Clean the ribs and put them to cook in a large pot, pour enough water to cover them and leave them on low heat for 1 hour. Cut the leek onion into four parts, open the leaves and add them to the pot with the rest of the ingredients, wait for it to start to boil again, then lower the temperature to a minimum and leave them for two more hours. Remove the vegetables from the pot 10 minutes before finishing cooking. Serve very hot.

Ingredients

  • 6 pounds of rib of beef
  • 4 leek onions, just the white part
  • 2 red onions
  • 4 large carrots
  • 2 small white turnips
  • 2 stalks of celery
  • 1 bunch of parsley with basil
  • 1 1/2 cup of white wine
  • 2 cloves
  • Salt and pepper to taste