Juicy Marbles

Red Wine Braised Ribs

with Creamy Polenta

I’m a sucker for recipes that let you kick back and feel like a member of the elite with minimal effort. And these Red Wine Braised Ribs do be delivering. You’ve got to channel your inner Patrick Bateman to prep the carrots, celery and onions. But after that? Simply allow the vegetables and ribs to mingle in their red-wine gravy infusion while you do…whatever. Practice your crane kick. Pretend to read something by Tim Ferris. Or scroll yourself into a cozy information coma, from which you’ll emerge fully educated on the mating habits of wombats. Sixty minutes later, you’ll be feasting on ribs so fall-off-the-bone tender, so laden with rich juices and nostalgia, you’ll be tempted to call your ex and them all about it. But don’t. Don’t do that.

Ingredients

Red Wine Braised Ribs
• 2 packs of Juicy Marbles Ribs
• 4 tbsp olive oil
• 5 small shallots (or onions) cut into quarters
• 4 garlic cloves, thinly sliced
• 2 medium-sized carrots, chopped
• 2 large celery sticks, chopped
• 3 sprigs of Thyme
• 3 Bay leaves
• 2 spring of rosemary
• 2 tbsp tomato paste
• 500 ml vegetable stock (dilute 1 vegetable stock cube in 500 ml of hot water)
• 150 ml red wine
• 50 ml black coffee
• 2 tbsp light soy sauce
• 2 tbsp balsamic vinegar
• 1 tbsp mustard
• 2 tbsp cornstarch
• 4 tbsp water

Creamy Polenta
• 160 g Instant polenta
• 500 g water
• 200 g unsweetened plant milk
• 2 tbsp plant butter
• Salt according to taste

90 MIN / SERVES 3-4

preparation

1. Preheat the oven to 180 degrees Celsius.
2. Prepare your vegetables: quarter 4 small shallots, thinly slice 4 garlic cloves, chop 2 carrot and 2 celery sticks into bite size pieces.
3. Cut Marbles Ribs into 3-4 pieces.
4. In a jug, mix together 500 ml vegetable stock, 150 ml red wine, 50 ml black coffee, 2 tbsp light soy sauce, 2 tbsp balsamic vinegar and 1 tbsp mustard.
5. Heat 1tbsp olive oil in an oven safe pan. Season ribs with salt and pepper and cook low and slow for 5-7 minutes on both sides. Cook them in batches to ensure even browning. Set aside.
6. Heat 2 tbsp olive oil in the same pan. Add onion and fry for 3-4 minutes before adding sliced garlic. Cook for a minute and mix continuously to prevent burning. Add chopped carrots and celery. Season with salt and pepper and cook for 3-4 minutes.
7. Add 2 tbsp tomato paste and cook for 3-4 minutes, until it starts to caramelize (it will turn dark red).
8. Deglaze the pan with the liquid mixture.
9. Add rosemary, thyme and bay leaf.
10. Nestle the ribs in the pan and cover with tinfoil. Place in the oven and bake for 60 minutes.
11. After 60 minutes, remove the pan from the oven and transfer the ribs to a plate.
12. Make a slurry by mixing 2 tbsp cornstarch with 4 tbsp water. Add the slurry to the pan to thicken the sauce. Mix well and cook on medium heat until thickened (about 1-2 minutes).
13. Transfer the ribs back into the pan and spoon over the sauce.

‍Creamy Polenta
1. When ribs are almost done cooking, prepare the polenta. Add 500 ml water and 200 ml plant milk into a high-sided pot.
2. Bring to a boil (be careful not to boil it over) and slowly add polenta while constantly whisking. Cook for 2-3 minutes and don’t forget to mix.
3. Add 2 tbsp plant-based butter and season with salt according to taste.
4. Serve together with Wine-braised ribs and dig in.