The date night
You’ve made the effort—not too much, just enough. The lights are low, the music’s doing its thing, and there’s that look you haven’t seen in a while. You’re both leaning in a little more, saying less but meaning it. It’s the kind of night you don’t plan—you just notice it, halfway through, and smile.
Dish
Braised short ribs with polenta
Ingredients
1.5kg beef short ribs, 1 onion, 2 celery, 2 carrots, 2 or 3 bay leaves, 500mL chicken stock, 375mL white wine, fresh thyme, 1 or 2 passata, 1 tablespoon dijon, 100g mushrooms, 200mL milk, 200mL chicken stock, 200g polenta, butter, parmesan, parsley, truffle (optional)
Recipe
- Only use good quality short ribs. My butcher Sam has amazing beef ribs (if you are in Adelaide let me know)
- Flour ribs, and brown each side in heavy pan with olive oil. Remove ribs once browned
- Slice and dice onion, carrot and celery thinly and sweat in the same pan you browned the meat in
- Add 2 or 3 bay leaves, a heap of fresh thyme and chicken stock and white wine (I use white wine as there is enough richness from the meat and tomato)
- Once alcohol has burnt off add 1 or 2 jars of passata, and a healthy teaspoon of Dijon
- Cover, turn on low heat or put in oven, sit back and relax for the next 5 hours
- Once cooked, slice mushrooms and put into meat dish, along with some more fresh thyme. Season accordingly
- In a saucepan heat milk, stock and butter, then slowly add polenta while continuously stirring with whisk
- Once cooked place a healthy dollop of polenta on plate, and place a beef rib with plenty of sauce on top. Finish with parmesan, parsley, and truffle (if in season)
