Baked rib of a bull in a glaze of spicy teriyaki with sweet potato recipe

Ingredients

• 1400 g the rib of a calf
• 70 ml dry red wine
• 400 g onions
• 20 ml sunflower oil
• 70 ml teriyaki sauce
• 30 g sugar
• 70 g sweet potatoes
• 50 ml dry white wine
• 10 g onion
• 2 g spinach
• 1 tsp honey
• 10 ml sunflower oil

1. Slice the ribs on the bone, season with salt and pepper to taste. Fry in a pan with the addition of sunflower oil on a medium heat until Golden brown, then lubricate the edges of the pre-mixed sauce, wine, teriyaki sauce and black pepper.
2. To prepare the onion "cushion": coarsely chop the onion, put it in a tray and sprinkle with sugar, and then caramelize. The onion "cushion" to spread the ribs, wrap them with foil. Bake in the oven for 4-5 hours at a temperature of 160 degrees until then, until the meat is to move away from the bone.
For Serving
3. Slice the sweet potato into slices, mix with rosemary, butter, add a spoonful of honey and white wine. Bake in oven at 300 degrees until done (until the sweet potatoes are soft, about 20 minutes).
Serve
4. Spread the onion "bag" with meat juice, on top of the edges, decorate with slices of sweet potato, onion fries and baby spinach.