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.
For our Beef stock/ Broth we simmer roasted beef bones for 24 hours to produce a flavorsome stock, which is then reduced for added richness and body.