Sweet and spicy beef short ribs with polenta
Beef short ribs are the star of this main course, slow-simmered in the Thermomix with dark sugar, chilli powder and paprika until meltingly tender. The TM7 keeps the braising liquid at a steady low temperature, developing deep sweet-spicy flavours while you get on with other things. Creamy polenta is cooked and whisked in the same bowl, ready to soak up the rich sauce.
About this recipe
Sweet and spicy beef short ribs with polenta Thermomix TM7 is the kind of hearty main course that transforms a weekend dinner into a bistro experience. The recipes for braised short ribs often demand hours of watching the pan, but this all-in-one kitchen machine changes that completely. Dark sugar, chilli powder and paprika form a sticky rub and braising base that coats the beef as it simmers slowly, while the sous-vide-inspired gentle cooking delivers restaurant-grade succulence with maximum juiciness. Meanwhile, the polenta turns wonderfully creamy in the same bowl, ready to catch every drop of the glossy sweet-spicy sauce. Sea salt balances the sweetness, and the long, low simmering builds layer upon layer of flavour without any stirring on your part. Serve this for a relaxed Sunday dinner or a special occasion when you want big flavours with minimal effort at the hob.
Preparation tips
- Pat the beef short ribs dry before seasoning with the dark sugar, chilli powder and paprika rub so the spices cling properly and form a sticky crust rather than sliding off during braising.
- For extra depth, brown the seasoned short ribs in a frying pan before adding them to the mixing bowl; the caramelised edges enrich the sweet-spicy sauce considerably.
- Leftover braised ribs keep well refrigerated in their sauce and taste even better the next day; reheat gently and serve over freshly made creamy polenta with a scattering of sea salt.
Recipe variations
- Make a gluten-free version by checking that your chilli powder and paprika blends are certified gluten-free and serving the ribs with pure polenta rather than bread on the side; the flavour stays exactly the same.
- For a festive winter variation, add a cinnamon stick and a splash of red wine to the braising liquid and replace half the polenta water with stock for an even richer, Christmas-style short rib dinner.
Thermomix TM7 Benefits
- The integrated scale weighs the dark sugar and paprika rub directly into the bowl, ensuring balanced seasoning without extra cups to wash. [Built-in Scale]
- Slow simmering cooks the short ribs gently while you are elsewhere, turning the collagen into gelatine for fork-tender meat. [Multi-Function]
- Precise heating keeps the sweet chilli glaze at a steady low temperature so the dark sugar caramelises without ever catching or burning. [Precision Control]
- Whisking action stirs the polenta continuously as it thickens, preventing lumps and delivering a silky, creamy base for the ribs. [Multi-Function]
- The TM7 grinds whole dried chillies and peppercorns fresh for the spice rub, releasing aroma that pre-ground powders simply cannot match. [Multi-Function]
Ingredients
- beef short ribs
- dark brown sugar
- chilli powder
- paprika
- sea salt
- black peppercorns
- onion powder
- granulated garlic
- dried thyme
- cumin seeds