BEEF SHORT RIBS BRAISED IN RED WINE
with parmesan polenta
35g polenta 200ml milk, plus extra if necessary 15g butter 4 tbsp grated parmesan
If you braise the ribs a day
ahead, cool the meat, vegetables and strained juices separately, discard the orange fat that sets at
the top of the juices and resume the recipe at step 4.
Because braising is a long process, and pans, lids and
ovens never quite behave the same, keep an eye that
there is enough liquid to keep the beef juicy, with plenty of steam when you lift the lid. Add more water
or wine if necessary.
PREP TIME:
COOKING TIME:
15 minutes
3 hours 40 minutes
Serves two
INGREDIENTS
2 meaty beef short ribs (each
about 300g)
1 onion, cut into 6 segments 1 small carrot, cut into
3cm chunks
1 celery stick, cut into 3cm
chunks (optional)
2 garlic cloves, sliced
½ a 75cl bottle of full-bodied red wine, plus a little extra
if necessary
1 x 230g can chopped tomatoes,
or ½ a 400g can
2 large fresh rosemary sprigs
2 bay leaves
2 tsp flour (optional) A squeeze of lemon juice
1 tbsp brandy
For the parmesan polenta
Season the short ribs all over and put, bone-side
down, in a medium ovenproof saucepan (one
with a lid). Roast at 230C/210C fan/Gas 8 for
45 minutes to 1 hour, uncovered, until the meat is well browned. Transfer
the meat to a plate and – burn alert! – pour all but one tablespoon of the fat
from the hot pan into a small dish and set aside. Transfer the pan to the hob.
Fry the onion, carrot and celery, if using, in the fat, stirring often, for three to
four minutes, till tinged with brown, then add the garlic for one minute. Now tip in the red wine, canned
tomatoes, rosemary, bay leaves and seasoning and bring to the boil, scraping
up any tasty brown bits from the bottom of the pan
(known as deglazing). Nestle the beef into the liquid, bone-side up, cover with a cartouche (see note,
right) and a lid, and braise at 150C/130C fan/gas 2 for 2½ hours, turning the beef occasionally, until the meat
is completely tender. Use tongs to lift the meat
out and put on a plate. Discard the bones, if you wish. Strain the liquid into a separating jug or jug.
Transfer the drained vegetables from the sieve
into a small bowl, discarding the bay leaves and rosemary skeleton.
Keep the meat and vegetables warm in a low oven, covered in foil.
To make the parmesan polenta, whisk the polenta,
milk and seasoning in a small pan and bring to a
simmer, continuing to whisk, for five minutes, until thick and smooth. Stir in the butter and parmesan,
check the seasoning and keep warm. It will thicken as it waits, so whisk in extra milk or water to loosen
as necessary. hSkim off the fat that has risen to the top of the meat juices and add to the small
dish you started in step 1. Add a splash of extra wine
if you wish, or to thicken, mix the flour to a paste with two teaspoons of the beef fat with a fork, and flick
half into the bubbling sauce, whisking all the time. It will thicken and add gloss to the sauce. If you would like the sauce thicker, repeat. Check for seasoning and add lemon
juice to brighten the flavour and brandy for extra richness and depth. hServe the ribs on a bed
of polenta with the vegetables, and sauce
drizzled over all.