Braised short ribs with red wine & treacle

Short Ribs braised in a sticky red wine and treacle marinade will give them a deep dark colour and flavour, and fall-off-the-bone tenderness. Serve with a soft creamy Parmesan polenta and garnish with parsley gremolata.

6

For the ribs

  • 2 tbsp fresh thyme leaves, chopped
  • 4 tbsp olive oil
  • finely grated rind of 1 large orange
  • 4 large garlic cloves, finely chopped
  • 2.5kg beef short ribs
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 1 bottle full-bodied red wine
  • 1.5 litres beef stock
  • 1-2 tbsp treacle

For the gremolata 

  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • finely grated rind of 1 lemon
  • sea salt and freshly ground black pepper

To serve

  • soft Parmesan polenta

For the ribs

  • 2 tbsp fresh thyme leaves, chopped
  • 4 tbsp olive oil
  • finely grated rind of 1 large orange
  • 4 large garlic cloves, finely chopped
  • 2.5kg beef short ribs
  • 2 onions, sliced
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 1 bottle full-bodied red wine
  • 1.5 litres beef stock
  • 1-2 tbsp treacle

For the gremolata 

  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped fresh flat-leaf parsley
  • finely grated rind of 1 lemon
  • sea salt and freshly ground black pepper

To serve

  • soft Parmesan polenta

Step 1

To make the marinade, place the olive oil, thyme, orange rind and garlic in a large zip-lock bag and add the ribs. Then rub this marinade mixture into the ribs. Chill for at least 4 hours, or overnight if possible. Allow to come back up to room temperature before cooking.

Step 2

Preheat the oven to 150°C/300°F/Gas Mark 2. Heat a frying pan over a high heat. Wipe the marinade off the ribs and season them, reserving the marinade. Add to the frying pan in batches and cook for 6-8 minutes on each side until golden brown.

Step 3

Heat the oil in a large heavy-based casserole dish (big enough to hold the ribs in one layer). Add the onions, carrots and celery along with the reserved marinade and cook over a high heat for 5 minutes. Pour in the wine and bring to the boil, then cook for a few minutes scraping the bottom of the casserole dish with a wooden spoon to remove any sediment. Pour in the stock, add the ribs in one single layer and cover with a lid. Transfer to the oven and cook for 2-3 hours or until the ribs are completely tender but still holding their shape.

Step 4

When the ribs are cooked transfer them to a dish with a tongs and cover with clingfilm. Strain the braising liquid into a pan, discarding the vegetables and whisk in the treacle. Then simmer over a low heat until reduced by half, skimming off any fat and scum that rises to the top. Pour back over the ribs.

Step 5

To make the gremolata, mix together the garlic, parsley and lemon rind in a small bowl and set aside until needed.

Step 6

Spoon the polenta into wide rimmed bowls and arrange the ribs on top, then spoon over some of the cooking juices and scatter over the gremolata to serve.

Step 1

To make the marinade, place the olive oil, thyme, orange rind and garlic in a large zip-lock bag and add the ribs. Then rub this marinade mixture into the ribs. Chill for at least 4 hours, or overnight if possible. Allow to come back up to room temperature before cooking.

Step 2

Preheat the oven to 150°C/300°F/Gas Mark 2. Heat a frying pan over a high heat. Wipe the marinade off the ribs and season them, reserving the marinade. Add to the frying pan in batches and cook for 6-8 minutes on each side until golden brown.

Step 3

Heat the oil in a large heavy-based casserole dish (big enough to hold the ribs in one layer). Add the onions, carrots and celery along with the reserved marinade and cook over a high heat for 5 minutes. Pour in the wine and bring to the boil, then cook for a few minutes scraping the bottom of the casserole dish with a wooden spoon to remove any sediment. Pour in the stock, add the ribs in one single layer and cover with a lid. Transfer to the oven and cook for 2-3 hours or until the ribs are completely tender but still holding their shape.

Step 4

When the ribs are cooked transfer them to a dish with a tongs and cover with clingfilm. Strain the braising liquid into a pan, discarding the vegetables and whisk in the treacle. Then simmer over a low heat until reduced by half, skimming off any fat and scum that rises to the top. Pour back over the ribs.

Step 5

To make the gremolata, mix together the garlic, parsley and lemon rind in a small bowl and set aside until needed.

Step 6

Spoon the polenta into wide rimmed bowls and arrange the ribs on top, then spoon over some of the cooking juices and scatter over the gremolata to serve.