Braised Beef Short Ribs with Polenta Crisps

Name: Braised Beef Short Ribs with Polenta Crisps
Yield: Serves 4
Cuisine: British
Ingredients: ½ bunch of fresh thyme; 1 garlic bulb, cut in half; 2 white onions, peeled and sliced; approx. 2 kg beef ribs, cut into 7.5 cm pieces; salt and pepper; 800 ml fresh vegetable stock; 100 ml rich chicken stock or dark veal stock; salt and pepper; 50 ml red wine vinegar; 100 ml rich chicken stock or dark veal stock; a few bay leaves; 300 ml white wine; 50 g Parmesan, freshly grated; 2 medium eggs and 1 egg yolk; 2 medium eggs and 1 egg yolk; 100 ml double cream; 200 g quick-cook polenta, plus extra for coating; 1 garlic clove; 1 sprig of fresh rosemary; 1–2 pieces of Parmesan rind; plain flour; vegetable oil, for deep-frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Beef short ribs are tender and delicious when slow-cooked. They are rarely used in Britain, which is crazy because they are one of the tastiest cuts. For the restaurant, we buy them in as off-cuts from the trimmed ribs of beef, so you’ll probably need to find a helpful local butcher.

Ingredients

2 white onions, peeled and sliced
approx. 2 kg beef ribs, cut into 7.5 cm pieces
½ bunch

Europe
United Kingdom
Main course
May
June
Summer
Spring

Method

Preheat the oven to 160°C/325°F/gas mark 3.

First start the polenta crisps. Bring the stock up to the boil in a deep and saucepan, add the Parmesan rinds, rosemary and garlic, and leave to infuse for 10 minutes. Strain, bring back to the boil, pour in the polenta and stir over