Serve :

Cooking time :
2 Hours

Prep time :
30 Mins

Course :

Detail :

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

50g flour

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.