Oven-Braised Short Ribs With Cheesy Polenta Recipe
4 pounds bone-in beef short ribs, cut into 4 ounce pieces
Salt and Pepper
¼ cup flour
3 tablespoons olive oil
2 cups sliced onions
6 garlic cloves, smashed
4 medium carrots, cut into 1-inch pieces
3 tablespoons tomato paste
¼ cup dry red wine
1 14.5-ounce can crushed tomatoes
1 cup low-sodium beef broth
¼ cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish
2 tablespoons fresh oregano, chopped
1 bay leaf
Creamy Polenta, recipe follows
¼ cup chopped parsley, for garnish
Preheat oven to 350 degrees F.
Rinse ribs and pat dry; season with salt and pepper. Dredge in flour. Heat oil in a large Dutch oven. Brown ribs in batches, transfer to a plate and set aside.
In the same Dutch oven, sauté onions and garlic until translucent. Add carrots, season with salt and pepper, and cook until slightly caramelized, about 5 to 7 minutes. Add the tomato paste and cook an additional minute until tomato paste is slightly caramelized.
Deglaze the Dutch oven with the wine and cook for 1 minute, scraping up all the brown bits on the bottom of the pot. Add the tomatoes, beef broth, parsley, oregano, and bay leaf. Return ribs back to pot, cover and place in oven for 3 - 3.5 hours until meat falls off the bone. Skim off any fat from top (discard bay leaf).
Serve ribs over polenta and garnish with parsley, if desired.
4 cups chicken stock
4 cups whole milk
2 cup finely ground cornmeal
1 cup freshly grated Parmesan
8 ounces herbed goat cheese
4 tablespoons butter
Salt and pepper
In a large saucepan bring the chicken stock and milk to a simmer. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
Remove the pot from the heat. Add the Parmesan, the herbed goat cheese and the butter. Stir until the cheeses and butter have melted. Season with salt and pepper, to taste.
Transfer the polenta to a bowl and serve with Oven-Braised Short Ribs.