
Braised Short Ribs with Cheesy Polenta
Serves 8
6 lb. beef short ribs
3 cloves garlic, crushed
3 carrots, diced
3 ribs celery, sliced
1 yellow onion, diced
2 tablespoons flour
2 tablespoons tomato paste
1 bottle red wine
2 sprigs rosemary
2 sprigs thyme
4 cups low sodium beef stock
Method:
1. Preheat oven to 350.
2. Heat 2 tablespoons olive oil over medium high heat in a large dutch oven. Season the short ribs with salt and pepper and brown on both sides (do this in batches); transfer to a bowl once browned.
3. In the same pot, cook the carrots, celery and onion until tender (3-5 minutes), making sure to break up any brown bits that have accumulated on the bottom of the pan. Add flour and tomato paste and cook 1 minute longer.
4. Add the red wine and ribs back into the pot and bring to a boil. Reduce to a simmer and cook 15 minutes.
5. Add the rosemary, thyme and beef stock. Cook 2 1/2 hours. Meanwhile, cook the polenta (recipe below).
6. Lay the ribs on a platter. Strain the sauce and adjust seasonings as needed. Serve over the ribs and polenta.
Cheesy Polenta
1 1/2 cups 2% milk
1 1/2 cups chicken stock (plus more if needed)
2 cups cornmeal
1 cup 2% sharp cheddar cheese
2 TB butter
Method:
1. Bring milk and chicken stock to a boil. Add cornmeal and bring to a boil.
2. Reduce heat to low and simmer polenta for 20-25 minutes, stirring often with a whisk. Season with salt and pepper.
3. Once polenta is creamy and cooked through, add butter and cheddar cheese. Serve immediately.