Braised short ribs are slow-cooked perfection. The meat becomes so tender it falls apart.
Ingredients
- 1.5kg beef short ribs
- 750ml full-bodied red wine
- 500ml beef stock
- Mirepoix vegetables
- Fresh herbs
- Polenta
Method
Sear ribs until brown. Sauté vegetables, add wine and stock. Braise at 160°C for 3-4 hours. Strain and reduce sauce. Serve over creamy polenta.