Sticky vino cotto beef ribs with green peppercorns & garlic with soft polenta
SERVES 4-6 PREP + COOK TIME 3 HOURS (+ OVERNIGHT MARINATING TIME)
½ cup (125ml) vino cotto
2 tablespoons rosemary leaves, chopped coarsely
1 tablespoon thyme, chopped coarsely
1 tablespoon Dijon mustard
1½ tablespoons verjuice
1.5kg beef short ribs
2 tablespoons extra virgin olive oil
4 (150g) golden shallots, chopped coarsely
10 cloves garlic, peeled
2 tablespoons green peppercorns
1 cup (250ml) beef stock
¼ cup (60ml) verjuice, extra salad burnet or fresh parsley, for garnishing
SOFT POLENTA
2½ cups (625ml) milk
½ cup (85g) fine polenta
60g unsalted butter
1/3 cup (80ml) thickened cream
1¼ cups (100g) parmesan, grated finely
1 Preheat oven to 150°C (130°C fan-forced).
2 In a small bowl, combine the vino cotto, rosemary, thyme, mustard and verjuice. Place beef ribs in a marinating dish or large snap-lock bag and pour marinade over beef ribs. Toss to combine. Cover or seal snap-lock bag. Marinate for as long as you can – overnight if possible.
3 Heat a large, heavy, cast-iron pan over a medium-high heat.
Add the oil and sauté the shallots and garlic for 3 minutes, until golden brown. Add the peppercorns and cook for another minute, then remove from the pan and set aside.
4 Deglaze the pan with the stock. Add the beef ribs, including the marinade and the shallot mixture, and mix well.
5 Cover tightly and bake for 2½ hours, until beef is soft and tender.
6 Gently remove the ribs from the sauce to a warm plate; cover and set aside. Place the pan on high heat and reduce the cooking liquid to a sauce consistency.
7 Just before serving, remove from the heat and add the extra verjuice to lift the richness.
8 SOFT POLENTA Close to serving, add the milk to a medium saucepan and place over a high heat. Bring to the boil, then slowly add the polenta in a thin, steady stream, stirring constantly.
Reduce heat to medium and cook, stirring, for 10 minutes or until the mixture has thickened. Stir in the butter, cream and parmesan. Season to taste.
9 To serve, spoon the polenta onto a large serving platter. Place the beef ribs on top and pour over the sauce. Serve with soft polenta and garnish with salad burnet or fresh parsley.
Ribs suitable to freeze.