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BEEF SHORT RIB AND PORCINI WITH SOFT POLENTA

BEEF SHORT RIB AND PORCINI WITH SOFT POLENTA

A delicious hearty autumn family meal. The ribs can be cooked the day ahead and reheated making it a very simple Sunday serve or mid-week meal.

Prep: 40 minutes
Cook Time: 3 hours
Serves: 4

Method

Preheat oven to 180C

Heat olive oil in a thick-based heavy casserole dish over medium heat. Brown the short ribs for 2-3 minutes on all sides then transfer to a tray and set aside.

Add carrot, onion, garlic and herbs to pan and saute the vegetables for 5-6 minutes or until tender.

Strain the porcini mushrooms through a fine seive reserving the soaking liquid. Squeeze out excess water from the porcini and roughly chop before adding to the vegetables along with the tomato paste. Cook for 3-4 minutes, mixing well to incorporate everything.

Add the wine slowly, stirring well to loosen any cooked-on vegetables in the pan and cook for 5 mins, allowing the wine to reduce down.

Add stock, balsamic vinegar and the strained mushroom-soaking liquid.

Bring to a boil, taste and adjust the seasoning as needed before adding the ribs to the boiling stock. Cover with foil and place in the preheated oven to cook gently for 3 hours.

Remove from the oven and skim any raised fat from the surface and rest 15 minutes.

While the meat is resting, make the polenta by bringing the milk and water to a boil in a large saucepan over a medium-high heat. Gradually pour in the polenta, whisking continuously for 4-5 minutes or until thick. Add butter and Parmesan, season generously and whisk well to combine.

To serve, pour the polenta onto a deep dish or platter and top with the ribs. Ladle over the sauce, removing bay leaves. Finish with the Italian parsley, Parmesan and a drizzle of extra virgin olive oil.

Ingredients

for the beef short ribs:

1.2 kilograms Greenlea beef short ribs cut into sections, to fit into a casserole dish

4 tablespoons Olive Oil

1 Carrot peeled and diced

3 Brown Onion peeled and finely chopped

4 cloves of garlic peeled and crushed

2 sage leaves

2 thyme sprigs chopped

2 Bay leaves

10 grams dried porcini mushrooms soaked in 250 mls warm water fr 1 hour to rehydrate

100 grams Mutti tomato paste

250 mls Dry White Wine

1/4 Giusti Gold Label balsamic vinegar

500 mls Foundation Foods chicken stock

 

for the soft polenta: 

400 mls water

100 mls whole milk

2 tablespoons Butter unsalted

150 grams instant polenta

1/2 cup Grana Padano parmesan, finely grated

 

to serve: 

1/2 bunch flat leaf parsley finely chopped

1/2 cup Grana Padano parmesan, finely grated

extra virgin olive oil

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