Donal Skehan served up tasty braised short ribs with Irish stout and polenta with cheese and butter on Saturday Kitchen.

The ingredients are: 1–2 tbsp rapeseed oil, 4 large beef ribs (short ribs), 2 onions, thinly sliced, 4 garlic cloves, thinly sliced, 2 thyme sprigs, 3 tbsp plain flour, 500ml Irish stout, 2 tbsp treacle, 1 litre good quality beef stock, 2 bay leaves, sea salt and freshly ground black pepper.

For the polenta: 500ml milk, 250ml chicken stock, 2 thyme sprigs, leaves picked, 250g fine polenta, 50g butter, 75g Irish farmhouse ewe’s milk cheese, finely grated, small handful fresh flatleaf parsley, finely chopped, to garnish, sea salt and freshly ground black pepper.

See recipes by Donal in his book titled: Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes available from Amazon now.