Beef Short Ribs with Chilli Pesto & Parmesan Polenta Recipe
Unlock the power of flavour, with ease. Willow Creek’s Pesto and Tapenade are the secret to these tender Slow Braised Beef Short Ribs and their perfectly roasted root vegetable companions. A sophisticated meal, simplified.
Chef Shaun
COOK TIME
3-4 hrs
PREP TIME
30 min
SERVES
4 guests
Recipe
INGREDIENTS
For the Beef Short Ribs:
- 1.5–2 kg bone-in beef short ribs (4 large ribs)
- Salt & black pepper
- 2 tbsp Willow Creek Extra Virgin Olive Oil
- 2 carrots, roughly chopped
- 1 large onion, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 tbsp Willow Creek Olive Tapenade
- 2 cups dry red wine (e.g. Cabernet Sauvignon or Shiraz)
- 2 cups beef stock
- 2 sprigs rosemary
- 1 bay leaf
For the Roasted Root Vegetables:
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 tbsp Willow Creek Chilli Olive Pesto
- 1 tbsp olive oil
- Salt & black pepper
For the Creamy Parmesan Polenta:
- 1 cup polenta
- 4 cups water
- ½ cup grated Parmesan
- 2 tbsp butter
- Salt, to taste
INSTRUCTIONS
- Sear and Start the Braise:
- Preheat oven to 160°C (320°F).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear ribs on all sides until deep golden brown (approx. 3–4 mins per side). Set aside.
- Build the Braising Base:
- In the same pot, lower the heat to medium. Add chopped carrots, onions, and garlic. Cook for 5–7 minutes until softened and slightly caramelized.
- Stir in tomato paste and cook for 2 minutes.
- Add Willow Creek Olive Tapenade, red wine, and scrape up any fond from the bottom.
- Let wine reduce slightly (about 5 mins), then add beef stock, rosemary, and bay leaf.
- Braise:
- Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
- Cover with lid and place in oven for 3–3.5 hours, or until the meat is tender and falling off the bone.
- Roast the Root Vegetables:
- Toss chopped root vegetables with Willow Creek Chilli Olive Pesto, olive oil, salt, and pepper.
- Spread on a baking sheet and roast at 200°C (390°F) for 30–40 minutes, flipping halfway, until caramelized and golden.
- Make the Parmesan Polenta:
- Bring water (and milk, if using) to a boil with a pinch of salt.
- Gradually whisk in polenta to avoid lumps.
- Reduce heat to low and cook, stirring often, until soft and thick (about 5 mins for instant polenta, 30 mins for traditional).
- Stir in butter and Parmesan. Adjust salt to taste.
TO SERVE
- Spoon a bed of creamy Parmesan polenta onto warm plates.
- Nestle a short rib on top, spooning over some of the red wine braising sauce.
- Add a generous scoop of the roasted root vegetables alongside.
- Finish with a sprinkle of fresh parsley or microgreens if desired.
Willow Creek Olive Products
Chilli Olive Pesto
R31.00
Naturally fermented black olive paste mixed with bird’s eye chillies.
WILLOW CREEK OLIVE PRODUCTS
Product Range
Willow Creek Olive Products strives to be the preferred South African extra virgin olive oil brand by developing a diversified range of quality, ethical and trusted products that promote a healthy lifestyle. Our versatile range of premium olive-based products is constantly evolving to accommodate the culinary and sensory demands of consumers and connoisseurs alike.