SLOW-COOKED SHORT RIBS WITH SOFT POLENTA

Slow cooked short ribs, braised with porcini and red wine, needs a bed of soft polenta to soak up all of the rich sauce.

INGREDIENTS

• 1.5kg beef short ribs (150-200g each)
• 1 large onion, chopped
• 5 garlic cloves, finely chopped
• 2 tbs fresh thyme leaves
• 1 tbs chopped rosemary
• 5g dried porcini mushrooms
• 400g canned cherry tomatoes or chopped tomatoes
• 2 cups (500ml) red wine
• 1 tsp whole black peppercorns
• 1 dried chilli, crumbled
• Rocket leaves and chopped flat-leaf parsley, to serve

Soft polenta

• 1 1/2 cups (250g) polenta
• 100g chilled unsalted butter, chopped
• 1 1/4 cups (100g) grated parmesan

METHOD

• 1
  Place ribs and a large pinch of salt in a pan, cover with cold water and bring to the boil over high heat. As soon as it comes to the boil, drain immediately and refresh ribs under cold running water. Drain well. Place the ribs in a large dish with onion, garlic, herbs, porcini, tomato, wine, pepper and chilli, then cover and chill overnight.
• 2
  In the morning, bring mixture to room temperature. Place in a slow-cooker and cook on medium-high for about 8 hours, until the beef is tender and falling off the bone and the sauce is thick.
• 3
  Meanwhile, for the polenta, bring 1L (4 cups) water to the boil in a large pan over medium-high heat. Slowly rain in polenta, whisking constantly. Reduce heat to low and cook for 20-25 minutes, stirring, until thickened and smooth. Just before serving, add butter and cheese, stir well and season to taste.
• 4
  Spoon the polenta into bowls and top with ribs and sauce. Serve topped with rocket and chopped parsley.

• NOTES

  -

  Begin this recipe a day ahead.The results won’t be quite the same, but if you don’t have a slow cooker, you can add 1 cup (250ml) beef stock and cook everything in a large, covered casserole in a 170°C oven for 4 hours.  Short ribs are from selected butchers and supermarkets.