In case you need some dinner inspiration for the upcoming long weekend, we present to you this beautiful Braised Short Rib with Polenta and Gremolata. It’s a classic Italian style braised dish best slow cooked in a Dutch oven. Paired with a rich cheesy polenta and freshened up with the aromatic gremolata.
2x Sloane’ English Cut Beef Ribs (trimmed at both ends)
500ml Sloane’s Beef Stock
1 onion, sliced
4 cloves garlic, diced
2 tsp tomato paste
250ml red wine
50ml balsamic vinegar
2 strips lemon zest
Small bunch of fresh thyme
1 bay leaf
Salt & black pepper
Preheat oven to 160°C/ 320°F. Season short ribs with salt and pepper. Heat a little oil in a large Dutch Oven over medium-high heat. One piece at a time, brown the short ribs on all sides. Transfer short ribs to a plate.
Add onions and garlic to pot and cook over medium-high heat, stirring often until onions are browned. Add tomato paste and flour; cook, stirring constantly until well combined.
Stir in the wine, balsamic vinegar and stock, then add short ribs with any juices. Bring to a boil. Add the herbs to pot along with the zest.
Cover, and transfer to oven. Cook until short ribs are tender, 2 ½ – 3 hours.
4 cups water
1 teaspoon fine salt
1 cup Polenta
2 tablespoons butter, divided
1/2 cup freshly grated Parmesan cheese
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 25-30 minutes, stirring every 5 minutes. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmesan cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and check the seasoning.
Small bunch of flat parsley
2 medium cloves of garlic
Grated zest of half a lemon
½ tsp sea salt (preferably Maldon)
Chop the parsley and garlic until they’re both finely chopped. Add
the lemon zest and continue to chop until the parsley, garlic, and lemon are well-combined. Mix in the salt.
To buy pasture-raised Thai Angus beef short rib for this recipe for Braised Short Rib with Polenta and Gremolata, click here