Boar Ribs Recipe
This boar ribs recipe brings together rustic Italian flavors with a bright citrus twist, creating a dish that’s perfect for elevated dinners or special occasions. Featured on CombiNation, this recipe combines tender braised boar ribs, creamy polenta, and vibrant citrus gremolata for a bold yet comforting plate that’s surprisingly achievable at home.
The Inspiration
Inspired by the rich culinary traditions of Northern Italy, this dish takes the classic concept of slow-braised meat and pairs it with creamy polenta—a staple comfort food across the region. The addition of citrus gremolata introduces a fresh, modern contrast to the deep, savory flavors of the braised ribs. This balance of richness and brightness reflects Bianca Osbourne’s signature style on CombiNation, where global influences meet refined comfort cooking. The fusion of hearty textures and zesty aromatics makes this recipe both elegant and deeply satisfying, perfect for home cooks looking to impress.
Ingredients
Boar Ribs
- 5 boar ribs, double-cut with one bone
- Olive oil, to sear
- 1-2 ribs celery, diced
- 1 carrot, diced
- 1 small onion, diced
- 3 garlic cloves, whole
- ½ cup (120 ml) white wine
- 1/3 cup (80 ml) tomato paste (about half of a 6-ounce/180 ml can)
- 2 ½ cups (600 ml) veal stock
- Salt and pepper
Gremolata
- ½ lemon, zest only
- ½ orange, zest only
- ½ grapefruit, zest only
- 2 tablespoons (30 ml) parsley, finely chopped
- 1 garlic clove, finely minced
Yellow Polenta
- 1 cup (240 ml) yellow polenta
- 2 cups (470 ml) milk
- 2 cups (470 ml) water
- 2-3 sprigs rosemary
- ½ cup (120 g) parmesan cheese, grated
- 2 tablespoons (30 ml) butter
Garnish
- Maldon salt, to garnish
Method
For the Boar Ribs
- Season ribs with salt and pepper.
- Heat olive oil in a large cast iron skillet over high heat, then sear ribs on all sides. Remove and set aside.
- Sauté carrot, celery, onion and garlic until browned. Add salt and pepper. Add white wine and reduce by half.
- Add tomato paste and cook for 1 minute. Add veal stock, stir until tomato paste is homogenous and add ribs back in. Cover and braise for 3 hours, until the meat is tender but not falling off the bone.
For the Gremolata
- Mix grapefruit, orange, and lemon zest, parsley, and garlic, set aside.
For the Yellow Polenta
- Bring milk, water, and rosemary to a boil in a medium pot. Simmer for 20 minutes, then remove rosemary and discard.
- Whisk in polenta. Once polenta starts to become thick, reduce heat, switch to a wooden spoon and stir every now and then for 20 minutes.
- Fold in cheese and butter. Keep warm.
To Serve
- Strain braising liquid from ribs and skim fat from the top. Reduce by 1/3.
- Spoon a portion of the polenta into a serving dish, and spread left to right with a spatula. Brush rib with a bit of the reduced braising liquid. Dip the top of the rib into the gremolata.
- Spoon a bit more of the reduction onto the plate next to the polenta, place the rib over the sauce with the gremolata facing up. Sprinkle with Maldon salt.
- Serve immediately.
Serving Suggestions
This braised boar ribs recipe is ideal for a cozy dinner party or a weekend meal when you want to slow down and savor something special. Serve it alongside a crisp green salad with a light vinaigrette to balance the richness of the dish, or pair it with roasted seasonal vegetables like asparagus or carrots. A glass of full-bodied red wine such as Barolo or Chianti complements the deep, savory flavors beautifully, while crusty bread can help soak up the luxurious sauce. For entertaining, plate the ribs individually over polenta for a restaurant-style presentation that’s sure to impress guests.
Final Thoughts
This boar ribs recipe is a celebration of Italian-inspired comfort cooking, combining bold, slow-braised flavors with bright citrus freshness. The contrast between the tender meat, creamy polenta, and zesty gremolata makes every bite dynamic and memorable. Whether you’re cooking for guests or treating yourself to a refined homemade meal, this dish delivers both elegance and warmth in equal measure.