Aromatic beef ribs with polenta and red wine

aromaticna juneca rebra


Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

Potrebno je:

• 2 kašičice majčine dušice
• 4 kašičice maslinovog ulja
• pomorandža
• 6 čenova belog luka
• 2,5 kg goveđih rebara
• 2 glavice luka
• 2 šargarepe
• 2 stabljike celera
• boca Ždrepčeve krvi


• 2 teaspoons thyme
• 4 teaspoons olive oil
• orange
• 6 cloves of garlic
• 2.5 kg beef ribs
• 2 onions
• 2 carrots
• 2 stalks of celery
• a bottle of Ždrepčeva krv


For the marinade, mix olive oil, thyme, orange peel and four chopped cloves of garlic in a large closable bag. Rub the marinade into the meat and leave in the bag. Leave to stand for four hours or overnight. Warm to room temperature before cooking. Preheat oven to 180 degrees. Heat a fire pot. Remove the marinade from the meat and save it for later, and fry the meat on both sides until golden brown. Put sliced onion, carrots, celery and marinade in the same baking pot and cook for about five minutes. Pour in Ždrepčeva krv and let it boil for a few minutes, removing the layer from the bottom. Put in the oven and bake for about 75 minutes. Serve warm. Bon Appétit!

Leave a Reply

Your email address will not be published. Required fields are marked *