Braised Short Rib with Polenta and Gremolata
- Skill
- Capable
- Prep
- 1/2 hour
- Cook
- 3 hours
- Total
- 3 1/2 hours
- Serves
- 4
Ingredients
- Ingredients
- 2 Sloane’ English Cut Beef Ribs , trimmed at both ends
- 500 ml Sloane’s Beef Stock
- 1 Onion, sliced
- 4 Cloves Garlic, diced
- 2 tsp Tomato paste
- 250 ml Red wine
- 50 g Flour
- 50 ml Balsamic vinegar
- 2 Strips Lemon zest
- Small bunch of fresh thyme
- 1 Bay leaf
- Salt & black pepper
Joe's Braised Short Rib with Polenta and Gremolata Recipe
* Sloane's Recipe Kits include all Sloane's items in the recipe and our free downloadable recipe card.
Method
-
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.
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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.
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Cover, and transfer to oven. Cook until short ribs are tender, 2 ½ – 3 hours.
