Coffee-braised short ribs

If moist, tender meat that falls off the bone is your thing then this is your recipe!
 
Coffee, ribs, cheese polenta,recipe

Recipe from: 19 May 2015
Preparation time: 25 min
Cooking time: 3h20
 
 

Ingredients

 
  • Short ribs
  • 2
    Tbs
    olive oil
  • 1.4
    kg
    short ribs
  • 2
    leeks, washed and finely sliced
  • 1
    small chilli, finely chopped
  • 4
    large garlic cloves, sliced
  • 60
    ml
    tomato paste
  • 2
    Tbs
    brown sugar
  • 1
    Tbs
    red wine vinegar
  • 1/4
    cup
    red wine
  • 1
    cup
    strong coffee, warm
  • 2
    cup
    beef stock
  • 2
    tsp
    salt
  • pinch ground black pepper
  • 12
    baby onions, peeled
  • 4
    bunch
    bay leaves
  • 3
    sprigs oreganum
  • Polenta
  • 3
    cup
    beef stock, warm
  • 1
    cup
    polenta
  • 1/3
    cup
    cream
  • 1/4
    cup
    parmesan cheese, finely grated
  • 60
    g
    blue cheese, crumbled
  • salt and pepper
  • oreganum leaves, to garnish (optional)
Servings: Change Serving
 
 

Method

 

For the short ribs pre heat the oven to 180°C.

Heat a pan until hot. Add the oil and fry the short ribs for 3 minutes on each side until browned. Do this in 2 or 3 batches to allow even browning. Remove the meat.

Add the leeks, chili and garlic to the hot pan and sauté for 1 minute. Stir in the tomato paste, sugar and vinegar.

Pour in the wine, coffee, stock, salt and black pepper and bring to a simmer. Remove it from the heat.

Place the meat in a large casserole dish. Pour the warm stock mixture over the meat. Add the onions, bay leaves and oreganum. Cover with a lid or foil. Roast for 3 hours until tender.

For the polenta, bring the stock up to a boil over medium heat. Whisk in the polenta and cook for 15-20 minutes until thickened. Whisk in the cream and Parmesan cheese. Stir in the blue cheese and season to taste.

Serve the short ribs and onions on top of the polenta. Serve with extra sauce and garnish with oreganum leaves, if you prefer.

Tip:

These braised short ribs are perfect on the day that it is cooked but it can be made 2 days in advance as the flavours really sink into the meat after standing a few days. Refrigerate until needed.

Recipe by Illanique van Aswegen

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Read more on: recipe  |  coffee  |  ribs
 

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