Spicy rosemary short ribs and polenta

Prep: 10 mins

Cook: 390 mins

A very satisfying meal with succulent spiced herb short ribs and polenta.

4 slices pancetta or bacon, chopped

600g beef short ribs (from butcher)

½ tsp salt

½ tsp ground black pepper

1 large onion, chopped

3 garlic, finely chopped

400g whole peeled tomatoes

50ml dry red wine

1 tsp dried basil

1 tsp dried oregano

½ tsp salt

½ tsp crushed chili pepper

885ml water

½ tsp salt

200g polenta

50g mozzarella cheese, grated

2 tbsp fresh basil or parsley

In a large skillet, cook the pancetta until crisp use a slotted spoon to remove from the skillet.

Season the beef with ½ teaspoon of salt and pepper.

Brown ribs on all sides in the pancetta fat.

Remove the beef from the skillet.

Cook the onion and garlic until tender then drain fat.

Place the pancetta, onion, garlic, and beef ribs in either a slow cooker or a large pot.

Add the tomatoes, red wine, basil, oregano, ½ teaspoon salt, and the crushed red pepper.

Cover and cook on low-heat setting for 6 hours or the lowest hob setting, stirring every hour.

In a large saucepan, bring the water and ½ teaspoon salt to boiling.

Stir in polenta. Reduce heat.

Cook and stir until thickened and bubbly.

Stir in ½ of the cheese and the fresh herb being used.

Serve the polenta topped with the ribs and sauce.

Sprinkle with remaining cheese.

Serves
6

Preparation Time
10 minutes

Cooking Time
390 minutes

Main ingredients
Alcohol, Beef, Cheese, Pork, Vegetables, Grains, Oil, Chilli, Stock/Broth, Garlic, Herbs

Recipe Type
Dinner, Entertaining, Family Dinners, Slow cooking

Cuisine
Italian

Level of Difficulty
Easy

Spicy rosemary short ribs and polenta

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