Coffee-braised short ribs

4 servings Prep: 25 mins, Cooking: 3 hrs 20 mins

By Food24 May 19 2016
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (22)

For the beef short ribs
1.4 kg beef short ribs
2 leeks — washed
1 fresh chillies — finely chopped
4 garlic cloves — sliced
60 ml tomato paste
2 brown sugar
1 red wine vinegar
1/4 cup red wine
1 cup coffee — strong, warm
2 cup beef stock
2 tsp salt
1 pinch freshly ground black pepper
12 baby onions — peeled
4 bay leaves
3 oreganum
For the polenta
3 cup beef stock
1 cup polenta
1/3 cup cream
1/4 cup parmesan — grated
6 g blue cheese — crumbled
salt and freshly ground black pepper
fresh oregano — to garnish
Tap for ingredients
Tap for ingredients

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.