Credit to @whatstormeats Short rib, saffron polenta
Nothing better than take that first scoop of rich, slow braised short rib with the soft, creamy saffron-spiked polenta. I have cooked many a short rib and ultimately I think the only way to properly cook these babies is in a heavy bottomed pan and then in the oven low and slow for hours until the meat peels itself off the bone. An Italian-inspired dish I guess, inspiration taken from the classic ossobucco and polenta but swapping the ossobucco for big, beefy short ribs. The ribs are braised in a good bottle of Italian red, a plethora of aromats including a sofrito of carrot, onion and celery, garlic, bay and rosemary and beef stock. After a few hours the sauce is then thickened with a little tomato purée. Served on polenta infused with saffron and a generous drizzle of olive oil. Simple dishes always turn out to be the most pleasurable. Perfect for these cold, wintery dark nights.
The best short ribs from the best butcher @nottinghillfishshop
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