Hearty Slow-Cooked Short Ribs Ragu on Creamy Polenta

There’s something utterly comforting about a meal that’s been slow-cooked to perfection, filling your home with tantalising aromas. My hearty slow-cooked short ribs ragu, served on a bed of creamy polenta, is just the dish to warm your soul and satisfy your taste buds. Let me guide you through this deliciously comforting recipe.

Ingredients:

For the short ribs ragu:

• 1 kg beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 tbsp tomato paste
• 1 tbsp Aromi Spices Cinnamon Kisses blend (contains cardamom, nutmeg, star anise, and more)
• 2 sprigs fresh rosemary
• 500ml red wine
• 500ml water
• Salt and pepper to taste

For the creamy polenta:

• 1 cup polenta (cornmeal)
• 4 cups water
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

Preparing the Short Ribs Ragu:

1. Preheat your oven to 160°C (320°F).
2. In a large, oven-safe pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them in the hot oil until they have a nice sear on all sides. This should take about 8-10 minutes. Once browned, remove the short ribs from the pot and set them aside.
3. In the same pot, add the diced onion, celery, and carrots. Let them sweat over medium heat, stirring occasionally, until they are softened and starting to caramelise, about 10 minutes.
4. Stir in the tomato paste and cook for another 2 minutes.
5. Add Aromi Spices Cinnamon Kisses blend to the vegetables. This unique blend, with its aromatic notes of cardamom, nutmeg, and star anise, adds a warm, complex depth to the ragu that perfectly complements the richness of the short ribs.
6. Return the browned short ribs to the pot, nestling them among the vegetables.
7. Add the rosemary sprigs, red wine, and water. Bring the mixture to a simmer.
8. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 3 hours, basting the ribs occasionally with the cooking liquid, until the meat is tender and falling off the bone.

Preparing the Creamy Polenta:

1. About 30 minutes before the short ribs are done, start preparing the polenta. Bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta, reducing the heat to low.
2. Cook the polenta, stirring frequently, until it thickens and pulls away from the sides of the pan, about 25 minutes.
3. Stir in the milk and heavy cream, continuing to cook until the polenta is creamy and smooth. This should take another 5 minutes.
4. Finally, stir in the grated parmesan cheese and season with salt and pepper to taste.

Plating:

1. Spoon a generous portion of the creamy polenta onto each plate.
2. Place the slow-cooked short ribs on top of the polenta, and spoon some of the rich ragu sauce over the top.
3. Garnish with a sprig of rosemary if desired, and serve immediately.