Monday, March 15, 2010

BEEF RIBS WITH POLENTA AND FIGS

Hi everyone.  What a weekend!  It was a whirlwind for sure, but one of the best kind.  Spent with family, doing crafts with Christina, and watching Kate's softball game.  Can that girl pitch!  She is amazing.

Today I have another family recipe, but this one started with me.  We love Beef Ribs and Polenta and Figs.  So one day while trying to think of a new way to cook the ribs I put the three things together and it turned out to be a favorite.  Some day maybe one or more of my Grandchildren will write about recipes from Nonni.  This is great comfort food.  I know you will like it.

BEEF RIBS WITH POLENTA AND FIGS

Serves 4
8 good meaty Beef Ribs
3 cloves of Garlic
a small Onion chopped
Polenta
Parmesan Cheese
Butter
Cream
Fresh Figs (4 Figs cut them half)
Good Red Wine

In a Dutch oven, put 4 to 5 tablespoons of Olive Oil.  Let it get hot.  Salt and pepper the Ribs and add to the Dutch oven.  Saute them until nicely browned all over.  Add 1/2 cup Wine, 1/2 cup water, the Garlic and one small Onion chopped.  Cover and put in the oven and bake at 350 degrees for 1 hour 45 minutes.  Check to see if the meat is very tender, if not turn the oven down to 325 and cook for another 40 to 45 minutes.  You want the meat to be really tender.  When the meat is done remove Dutch oven from the oven and set aside.  Make the quick Polenta according to directions adding 1/2 cup cream and 1/4 cup of Parmesan, and 2 tabls of butter.  Remove the Ribs to a plate and cover with foil.  To the juices in the pan add 1/4 cup red wine and 1 tsp sugar (you want to have at least 1 1/2 cups of liquid).   Cook for about 2 minutes.  Strain the liquid into a bowl to remove any pieces of onion etc.  Put back into the pan and cook for another 2 to 3 minutes.  Add the Figs, cook for about three minutes over low heat.  Put about 1 cup of the Polenta on each plate, add two Ribs on top, put two halves of the Figs to the side and spoon some of the juice over all.  Plate the remaining three plates the same.

Serve with a green salad and a glass of good Red Wine.  Molte Bene!

Thanks for stopping in today
Ciao
Grayce

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