Short Ribs with Truffle Polenta

Ingredients:

• 1 lb beef short ribs

• 1 tbsp olive oil

• ½ onion, finely diced

• 1 celery stick, diced

• 2 fresh bay leaves

• 1 sprig fresh thyme

• 1 sprig fresh rosemary

• 1 cup red wine

• 2 cups beef stock

• Half 14 oz can of tomato

• ½ tbsp tomato paste

• ½ tsp French mustard

• ¼ cup mushrooms, sliced and fried till golden

• 1–2 cinnamon sticks

For the polenta:

• ⅓ cup milk

• ⅓ cup chicken stock

• ½ cup polenta

• 1¾ tbsp butter

• ¼ cup grated parmesan

• A small bunch of parsley, finely chopped (or half the original amount)

• A drizzle of truffle oil

Instructions:

Heat a frying pan on high. While it’s coming up to temperature, season the beef ribs. Sear them on all sides then place in a roasting tin. Heat the olive oil in the same pan and fry the onion and celery till translucent and starting to color. Add the bay, thyme and rosemary and cook for another 2-3 mins. Tip the contents of the pan into the roasting tin with the beef.

Heat the pan again, add the red wine and simmer till reduced by half, then pour over the ribs. Mix the stock, tinned tomatoes, tomato purée, mustard and mushrooms and pour over the ribs. Add the cinnamon sticks and cover the roasting tin with baking parchment and then foil. Cook in the oven at 320 degrees for 1-1.5 hours till very tender. Remove the bones and cut each piece of short rib into 3. In a pan, reduce the cooking liquor by half until thick and glossy. Remove the cinnamon, rosemary and thyme.

To cook the polenta, heat the milk and stock and when simmering, whisk in the polenta. Cook while stirring for 10-15 mins. Stir through the butter, parmesan, parsley and truffle oil. Season and serve with a piece of beef and a spoonful of the reduced cooking liquor.

Recipe adapted from All Recipes