Goat Ribs with Vegetables

Preheat the oven to 180 °C. Pat the goat ribs dry with a paper towel and season them generously on all sides with salt, pepper, chopped rosemary and thyme.

Place the sliced potatoes, carrots, red bell pepper, red onion and crushed garlic cloves into a baking dish.

Drizzle the vegetables with olive oil, season lightly with salt, and mix everything thoroughly.

Place the seasoned goat ribs on top of the vegetables and carefully pour the dry white wine along the edge of the baking dish.

Cover the baking dish tightly with a lid (or a double layer of aluminum foil) and bake in the preheated oven for 60 minutes.

After 60 minutes, uncover the baking dish, gently baste the meat and vegetables with the juices from the bottom of the dish, and bake covered for another 25 to 30 minutes, until the ribs develop a nice crispy golden-brown crust and the meat falls off the bone.

Meanwhile, in a small bowl, mix cottage cheese, chopped parsley and a pinch of salt for a refreshing herb topping.

Serve the baked goat ribs and crispy vegetables warm with a spoonful of the refreshing herb cottage cheese.