Sunday, November 25, 2012

Braised Short Ribs with Cheesy Polenta

So this year, Thanksgiving turned into a two day event. The first day we had the traditional turkey dinner and sides which was delicious, but additional family members were coming to visit the next day and I wanted to cook something decadent but completely different. Braised short ribs are just that. The red wine sauce produced by cooking the ribs slowly in the oven is one of my favorites. Served on top of cheesy polenta, this dish is comfort food at it's finest.


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

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

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.

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