If not using the crockpot, bake the rib at 160 C for 3 hours. 
Braisert Ribbe med Eplekompott og Portvinssaus
(Braised Rib with Apple compote and Port wine sauce)
335g flat rib with bone
Pepper
3 sprigs of rosemary, chopped
A:
235ml chicken stock
2 shallots, chopped
1 clove of garlic, halved
1/4 carrot, chopped
- Season rib with pepper and rosemary
- Place in a crockpot with ingredients A.
- Cook on low for 4-5 hours or until tender.
- Cut into cubes and sear in hot oil until crispy.
- Season with salt.
- Remove the fat from the leftover liquid and reserve for the sauce.
Apple compote:
1 1/3 apple, peeled, cored and grated
Apple juice
- Place the apple in a pan and cover with apple juice.
- Simmer, stirring occasionally until compote forms.
- Season with salt to taste.
Port wine sauce:
2 tsp sugar
1 tsp red wine vinegar
45ml red wine
25ml port wine
Butter and salt to taste
- Caramelize the sugar then add the vinegar.
- Cook until a thick paste forms.
- Stir in the red wine and reduce.
- Add the reserved liquid and reduce.
- Add the port wine and simmer for 1-2 mins.
- Stir in some butter and season with salt to taste.
(Recipe from here)
