Manu Feildel's braised beef ribs with creamy polenta and gremolata
serves
4
Braised beef ribs with creamy polenta and gremolata
Tuck into this glorious cut of braised beef, resting atop a mountain of creamy polenta and gremolata.
Ingredients (13)
- 1 tbs extra virgin olive oil
- 4 (1.5kg total) beef short ribs, cut into individual ribs
- 1 cup (180g) caramelised onion
- 2 garlic cloves, chopped
- 1 bay leaf sprig
- 1/2 cup (125ml) red wine
- 2 x 500ml Campbell’s Premium Grass Fed Beef Stock
- 4 cups (1L) milk
- 1 cup (200g) polenta
- 1/2 cup (125ml) single cream
Gremolata
- 1/2 cup (15g) chopped flat-leaf parsley
- Finely grated zest of 1 lemon
- 1 garlic clove, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 180°C. Heat oil in a large flameproof casserole over medium-high heat. Add the ribs and cook, turning, for 10 minutes or until well browned. Remove from pan and set aside.
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2.Wipe out the pan with paper towel.
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3.Reduce heat to medium. Add caramelised onion, garlic and bay leaf, and cook, stirring, for 1 minute. Add the wine and cook, stirring, for a further 1 minute. Add stock and bring to the boil, then return ribs to pan. Cover with a lid and roast, basting every 30 minutes, for 2 hours 30 minutes or until ribs are tender and sauce is reduced and sticky.
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4.Meanwhile, place milk in a saucepan over high heat and bring to the boil. Gradually whisk in polenta and cook, whisking constantly, until mixture begins to thicken. Reduce heat to low and cook, stirring regularly with a wooden spoon, for 10 minutes or until polenta is thick. Add cream and stir to combine. Season and keep warm.
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5.To make the gremolata, combine all ingredients in a bowl. Spoon the polenta into shallow bowls. Top with ribs and sauce, and serve sprinkled with gremolat
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