Braised ribs with root vegetables and celery

Preparation

1. Cut the prepared ribs into pieces. Use some of the measured salt for the meat and reserve the rest for vegetables. Also divide rapeseed oil into two equal portions.
2. Heat the first half of the oil in a large pot over a medium heat. Brown ribs for about 8 minutes, then transfer to a plate.
3. Heat the remaining oil in the same pot. Finely dice onion and garlic, add to the pot and fry for about 2 minutes, stirring.
4. Cut prepared carrot, parsley root and celery into thick slices. Add to the onion, add the reserved salt and pepper and stir.
5. Return ribs to the pot. Add the listed hot water: 750 g, also described in the source as 3 glasses of 250 g each. Cover and braise for up to 2 hours until the meat is tender and comes away from the bones.

Total preparation time has not been confirmed.