Red wine-braised short ribs

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Heat the oil in a casserole over a high heat. Pat the short ribs dry and season all over with plenty of salt and pepper. Brown the ribs in two batches for 8-10 mins, turning every 2-3 mins, until golden. Remove from the pan.

• step 2

  Reduce the heat to medium and add the onion, carrot, celery and garlic to the pan. Season with plenty of salt and pepper, and mix well. Cook, stirring occasionally, for 6-8 mins until golden. Add the tomato purée, mix well and cook, stirring occasionally, for 1 min until it smells sweet.

• step 3

  Add the wine, stock, tomatoes, rosemary and parmesan rind, if using. Stir and bring to the boil. Put the ribs into the sauce – they should be pretty much covered. Bring to the boil, then cover the pan and put into the oven for 3 hrs-3 hrs 30 mins until the meat is falling off the bones and can be pulled apart with two forks.

• step 4

  Remove the ribs from the casserole and cover with foil. Put a sieve over a mixing bowl and pour in the sauce to remove all the veg. Return the sauce to the pan and bring to a simmer – you can now reduce it a little if needed. To finish, add 30g of butter and stir. Check the seasoning and adjust to taste.

• step 5

  Meanwhile, whisk together the polenta and 1.2 litres of boiling water in a pan over a medium-low heat until thick. Add the remaining 50g of butter, cream and loads of salt and pepper. Whisk together until smooth.

• step 6

  To serve, pile the polenta onto six serving plates and top each with a short rib. Drizzle over the sauce and serve with steamed greens on the side.