If you've never had beef short ribs before, you're missing out on one of life's great pleasures. Beef short ribs should be so tender that the meat almost falls off the bone with a fork. Serve them with soft Parmesan polenta as suggested here, or they are also delicious with creamy mashed potatoes.

 

Rachel says, "If you've never had beef short ribs before, you're missing out on one of life's great pleasures. Beef short ribs should be so tender that the meat almost falls off the bone with a fork. Serve them with soft Parmesan polenta as suggested here, or they are also delicious with creamy mashed potatoes."

Ingredients

  • 2.5kg beef short ribs
  • 4 tblsp olive oil
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • zest of 1 orange
  • handful of thyme
  • 1 bottle full-bodied red wine
  • 1.5 l beef stock
  • 1-2 tbsp treacle
  • for the gremolata:
  • 2 garlic cloves, finely chopped
  • glug of olive oil
  • 2 tblsp chopped fresh flat-leaf parsley
  • finely grated rind of 1 lemon
  • sea salt and freshly ground black pepper
  • soft polenta flavoured with wilma's killorglin cheese, to serve

Method

  1. Heat the oil in a large heavy-based casserole (big enough to hold the ribs in one layer). Add the onions, carrots and celery and orange zest and cook over a high heat for 5 minutes. Pour in the wine and bring to the boil, then cook for a few minutes scraping the bottom of the casserole with a wooden spoon to remove any sediment. Pour in the stock. Add the ribs in one single layer and cover with a lid. Transfer to the oven and cook for 2-3 hours or until the ribs are completely tender but still holding their shape.
  2. When the ribs are cooked transfer them to a dish with a tongs and cover with clingfilm. Strain the braising liquid into a pan, discarding the vegetables and whisk in the treacle. Then simmer over a low heat until reduced by half, skimming off any fat and scum that rises to the top. Place the ribs back into the casserole.
  3. To make the gremolata, mix together the garlic, parsley, olive oil and lemon rind in a small bowl and set aside until needed.
  4. Spoon the polenta into wide rimmed bowls and arrange the ribs on top, then spoon over some of the cooking juices and scatter over the gremolata to serve.