Irish stout braised short ribs with cheesy polenta
This comforting slow-cooked short rib beef stew is served with creamy, cheesy polenta for a wonderful contrast of flavours and textures.
Ingredients
For the ribs
- 1–2 tbsp rapeseed oil
- 4 large beef ribs (short ribs)
- 2 onions, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 thyme sprigs
- 3 tbsp plain flour
- 500ml/18fl oz Irish stout
- 2 tbsp treacle
- 1 litre/1¾ pints good quality beef stock
- 2 bay leaves
- sea salt and freshly ground black pepper
For the polenta
- 500ml/18fl oz milk
- 250ml/9fl oz chicken stock
- 2 thyme sprigs, leaves picked
- 250g/9oz fine polenta
- 50²µ/1¾´Ç³ú butter
- 75g/2¾oz Irish farmhouse ewe’s milk cheese, finely grated
- small handful fresh flatleaf parsley, finely chopped, to garnish
- sea salt and freshly ground black pepper
Method
To make the ribs, heat a large, heavy-based casserole. Season the beef, add the ribs to the casserole and brown in batches for about 6–8 minutes. Transfer to a plate.
Add the onion, garlic and thyme to the oil left in the casserole. Fry for 3–4 minutes until softened a little. Add the flour and cook, stirring, for another minute or so. Pour in the stout and simmer for 5–6 minutes until reduced by half, scraping the bottom of the casserole with a wooden spoon to remove any brown bits.
Return the beef to the pan and add the treacle, stock and bay leaves. Cook for 1½–2 hours until tender and the meat is almost falling off the bone. Discard the thyme and bay leaves.
When the short ribs are almost cooked, make the polenta. Place the milk, stock and thyme leaves in a saucepan and bring just to a boil. Pour in the polenta slowly, stirring to prevent clumping.
Reduce the heat slightly and cook for 10–15 minutes until the polenta has absorbed all of the liquid. Stir through the butter and two-thirds of the cheese.
Serve the polenta in bowls. Top with the short ribs, spoon over the sauce and then sprinkle with the remaining cheese and parsley.
