Beef ribs with polenta, Swiss chard, baby carrots and pearl onions

Name: Beef ribs with polenta, Swiss chard, baby carrots and pearl onions
Ingredients: 1.5 kg boneless beef ribs grain-fed heifer; 5 Knorr Professional Demi Glace Authentic; 50 g Knorr Professional Intense Roast Umami; Salt and pepper; Clarified butter; 0.5 l Water; 10 g Knorr Professional chicken stock authentic; 90 g Cornmeal; 40 g Butter; 40 g Grated cheese; Salt and pepper; 350 g fresh pearl onions; 600 g carrots; 200 g butter beans; 20 g Butter; 10 g Knorr Professional Intense Roast Umami; Salt and pepper; 400 g Swiss chard; Olive oil; 20 g crispy baked sourdough crumb

This recipe based on grain-fed heifer contains ingredients for 10 people.

This recipe is made with Knorr Professional base for sauces. As a chef, you have to meet higher guest expectations with a smaller team. Because you don't want to compromise on the quality and creativity of dishes, you need to work smarter. You do this with the premium Knorr Professional Authentic Demi-Glace and Fonds. With these, you make the same tasty sauces as always, but faster.

Ingredients

1.5kgboneless beef ribs grain-fed heifer

5Knorr Professional Demi Glace Authentic

50gKnorr Professional Intense Roast Umami

Salt and pepper

Clarified butter

0.5lWater

10gKnorr Professional chicken stock authentic

90gCornmeal

40gButter

40gGrated cheese

Salt and pepper

350gfresh pearl onions

600gcarrots

200gbutter beans

20gButter

10gKnorr Professional Intense Roast Umami

Salt and pepper

400gSwiss chard

Olive oil

20gcrispy baked sourdough crumb

Preparation

Season the beef ribs with salt and pepper and sear them in the clarified butter.
Add the demi-glace and roast umami, then braise covered for about 4 hours (or cook sous-vide at 92°C).

Bring the water to a boil and add the bouillon powder.
Add the cornmeal, butter, and cheese and bring to a boil again.
Cook the polenta gently for about 12 minutes and season with some salt and pepper.
Pour the mixture into a silicone mat and let the polenta set.
Remove the polenta and finish with a blowtorch.
(Or cook the polenta in the thermomix on setting 3.5 for 12 minutes).

Clean the pearl onions and beans and peel the carrots.
Blanch the vegetables in water with a little salt.
Heat the butter and sauté the vegetables in it, adding some roast umami at the last moment and season with salt and pepper.
Clean the Swiss chard and briefly blanch in water with a little salt.
Brush with a little olive oil, briefly grill, and season with some salt and pepper.

Divide the beef ribs along with the charred polenta over the plates and spoon the vegetables around them.
Spoon the sauce over and finish with some crispy baked sourdough bread crumbs.