Les Ribs au cola de The Bear

240 mins
Serves 1
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Directions

  1. 1Cut the carrots and celery into cubes and the shallots in half to make the aromatic filling.
  2. 2Season the beef ribs generously with salt.
  3. 3Sear the beef ribs well in the bottom of a casserole until well marked.
  4. 4Add the aromatic filling to the casserole to recover the sugars.
  5. 5Deglaze with red wine.
  6. 6Add a bit of tomato paste, garlic, and shallots.
  7. 7Add a little veal stock and then vegetable or meat broth.
  8. 8Add the cola to the mixture.
  9. 9Add a bouquet garni.
  10. 10Lightly coat the meat with flour.
  11. 11Cook for 1 hour 30 minutes in a pressure cooker or 4 hours in the oven.
  12. 12Before the end of cooking the ribs, prepare a small polenta with milk, water, salt, butter, and parmesan.
  13. 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.