Les Ribs au cola de The Bear
Directions
- 1Cut the carrots and celery into cubes and the shallots in half to make the aromatic filling.
- 2Season the beef ribs generously with salt.
- 3Sear the beef ribs well in the bottom of a casserole until well marked.
- 4Add the aromatic filling to the casserole to recover the sugars.
- 5Deglaze with red wine.
- 6Add a bit of tomato paste, garlic, and shallots.
- 7Add a little veal stock and then vegetable or meat broth.
- 8Add the cola to the mixture.
- 9Add a bouquet garni.
- 10Lightly coat the meat with flour.
- 11Cook for 1 hour 30 minutes in a pressure cooker or 4 hours in the oven.
- 12Before the end of cooking the ribs, prepare a small polenta with milk, water, salt, butter, and parmesan.
- 13Plate the melting meat with the caramelized juice and the creamy polenta.
Ingredients
- 4 plats-de-côtes de bœuf
- 2 carottes
- 1 oignon
- 6 échalotes
- 1 branche de céleri
- 4 gousses d’ail
- 1 bouquet garni
- 2 cuil. à soupe huile de pépins de raisin ou de tournesol
- 1 cuil. à soupe farine
- 20 cl vin rouge
- 1 cuil. à soupe concentré de tomate
- 35 cl cola
- 50 cl bouillon de bœuf
- 20 cl fond de veau (facultatif)
- Sel
- Poivre
- 50 cl lait
- 50 cl eau
- 10 g sel
- 200 g semoule de maïs
- 50 g beurre
- 1 feuille de laurier
- 1 gousse d’ail
- 40 à 80 g parmesan râpé
Equipment
casserolecocotte-minuteoven
Tips
- A homemade cola might make the dish even better.
- Cola adds a super interesting caramelized dimension to the dish.
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