Recipe by Shelley @dishydishesx on Instagram

Looking for a truly indulgent, cosy dinner? Our grass-fed organic beef short ribs are slow-cooked in a rich red wine sauce and served with creamy Parmesan polenta — perfect for a special family meal or a treat-yourself night.

Ingredients (Serves 2)

For the Beef Short Ribs:

• 600g grass-fed organic beef short ribs

• 2 tbsp plain flour

• 2 tbsp olive oil

• 2 carrots, finely diced

• 1 onion, finely diced

• 2 stalks celery, finely diced

• 1 whole head of garlic, halved horizontally

• 1 bottle red wine

• 500 ml beef stock/broth

• 2–3 sprigs fresh rosemary

• 2–3 sprigs fresh thyme

• Salt and freshly ground black pepper

For the Parmesan Polenta:

• 1 pack of polenta (cooking instructions on packet)

• 50 g freshly grated Parmesan

• 25 g butter

• Salt, to taste

To Garnish:

• Chopped fresh chives

Method

1. Prep the ribs: Preheat the oven to 160°C fan. Season the short ribs with salt and pepper, then dust them lightly with flour.

2. Sear the meat: Heat olive oil in a large ovenproof pan over medium-high heat. Sear the ribs on all sides until beautifully browned, then remove and set aside.

3. Cook the vegetables: In the same pan, add the diced carrots, onion, and celery. Gently fry until softened. Add the halved garlic.

4. Deglaze and braise: Pour in the bottle of red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock, rosemary, and thyme. Bring to a boil, then cover with a lid and transfer to the preheated oven. Cook for 2.5–3 hours, or until the meat is tender and falling off the bone.

5. Prepare the sauce: Remove the ribs and keep warm. Strain the sauce to remove vegetables and herbs, then return the liquid to the pan and reduce by one-third over medium heat to concentrate the flavours.

6. Make the polenta: Prepare polenta according to packet instructions, stirring in Parmesan and butter at the end for a rich, creamy texture.

7. Serve: Place a portion of polenta on each plate, top with a beef short rib, and spoon over plenty of the red wine sauce. Finish with a sprinkle of fresh chives.

Tips:

• For extra flavour, marinate the ribs in red wine and herbs overnight before cooking.

• This dish pairs beautifully with roasted root vegetables or tenderstem broccoli.

Indulge in the deep, rich flavours of organic beef with this warming, comforting recipe — a true celebration of British, grass-fed, high-welfare meat.