The list of ingredients and long cook time might initially be a little off putting but once you have browned the meat and veg it really is a case of throwing most of the ingredients in and leaving it to cook and your house to fill with amazing aromas. This is such a delicious meal I urge you to give it a try.

Ingredients
3 dried ancho chillies, stems removed 
2-4 tbsps flavourless oil 
8 individual beef short ribs 
500g frozen soffritto 
4 garlic cloves, finely chopped or minced 
1 tbsp ground cumin 
2 tsps dried oregano 
2 tsps ancho chilli powder 
3 tbsps concentrated tomato puree 
1 Knorr really rich beef stock pot 
400g tin of finely chopped tomatoes 
3 tbsps brown sugar 
1 tsp instant espresso powder 
1 chipotle chile from a jar in adobo sauce, chopped plus 2 tbsps of the adobo sauce 
30g bittersweet chocolate, finely chopped or grated 
2 tsps salt 
1 tsp ground black pepper 
260g polenta * 
2 litres of chicken stock * 
150g manchego cheese, grated 
4 large corn on the cob 
4 limes 
4 tbsps freshly chopped parsley 

* if you want to use quick cook polenta then check the back of the packet for per person amounts and liquid amounts and cook according to the instructions

Method
Place the dried chiles in a small saucepan, add 250ml of water and over a medium heat bring the water to a simmer.  Once the water is simmering, lower the heat and cook for 10 minutes until the chillies are very soft.

Transfer the mixture to a small blender and blend until smooth. 

Get a large heavy based pan and put 1 tbsp oil in.  Heat the pan to medium and put in 2-4 ribs depending on the size of your pot, the whole surface of your ribs will need to be in contact with the pan to sear properly.  Sear each side until a deep golden - this will impart a huge amount of flavour.  Once each side is done, remove the ribs to the side and add a little more oil if needed and fry the next batch.  Repeat until all ribs are browned.  Expect this to take 20-30 minutes. 

Turn up the heat of your pan and add a touch more oil if needed and add your soffritto.  Cook your soffritto for around 5 minutes until soft and translucent and then add your garlic and cook for another 2 minutes.  Add the cumin, oregano and chilli powder, stir and cook for 1 minute, just until the raw spice is cooked off.  Add the tomato puree and cook for another minute, stirring. 

Next add the blended chilli liquid, stock pot, tomatoes, sugar, espresso powder, chopped chipotle pepper, adobo sauce, and the chocolate and stir through.  Take your empty tomato tin and fill with cold water and add this also to the pot, stir and cook over a medium high heat for 5 minutes.   Add the ribs back to the pot, pushing under the liquid.  You do ideally need the ribs to be under the liquid so do add a little more water if needed.   

Reduce the heat to low and cook for 2-3 hours depending on the size of your ribs.  I always err on the side of caution and would rather my ribs be a little too soft than still tough, the worst that will happen is the bone will fall out - which to be honest doesn't upset me in the least.  When your ribs are soft enough, check the seasoning and adjust if needed. 

When you are happy with your ribs, reduce the heat to low and start your polenta.  Into a saucepan add the chicken stock and slowly sprinkle in your polenta, stirring with a whisk the whole time for the first couple of mins until it combines.  Polenta is gorgeous but does take a fair amount of stirring.  Every few minutes just give a little stir to stop it sticking.   

Meanwhile either steam your corn in the microwave for about 5 minutes by putting them into a container with a lid and adding 150ml water.  If you do not have a microwave you can blanch in boiling water. Slice your limes in half. 

After 30 minutes put your corn and limes under the grill to brown, turning every few minutes.  Meanwhile test and see how soft your polenta is, if it still feels like individual grains cook for a few more minutes and test again.  If your polenta is too thick, just add initially 50ml of boiling water and stir in.  I like my polenta to be soft like mash.  When you are happy with the polenta add your Manchego and stir. 

Cut the corn kernels off of the cobs by standing the cob thick side down and cutting down top to bottom in sheets of 3 or 4 rows.  Turn and continue until you have all kernels off. 

To serve place a spoonful of the polenta and top with a rib, bone on or off, it is up to you.  (I prefer to pull the bone out and cut off the skin that attached it.) Top with a ladleful of sauce and scatter the sweetcorn and parsley over the top.  Put a slice of lime on the side. 

- This was inspired by a post by Tassy Goodhall on instagram and the sauce recipe by yestoyolks