Braised Red Wine Beef Short Ribs with Parmesan Polenta

• Gluten free

• Meat

  • 2 lbs Short ribs, Bone-In

• Produce

  • 3 Carrots
  • 3 Celery, ribs
  • 1 Onion, small
  • 6 Thyme, springs

• Canned Goods

  • 4 cups Beef stock, Unsalted

• Pasta & Grains

  • 1 cup Polenta

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Dairy

  • 2 tbsp Butter
  • 3 cups Milk
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Liquids

  • 2 cups Water

Found on inquiringchef.com

Description

Ingredients

• 2 lbs Bone-In Short Ribs (see note)
• 2 Tbsp Cooking Oil
• 1 small Onion, chopped
• 3 ribs Celery, chopped
• 3 Carrots, chopped
• ½ cup Red Wine (any variety)
• 4 cups Unsalted Beef Stock
• 6 springs Thyme
• 3 cups Milk
• 2 cups Water
• ½ tsp Salt
• 1 cup Polenta (or grits)
• 2 Tbsp Butter
• ½ cup grated Parmesan Cheese

Directions

• Preheat oven to 325 degrees F / 163 C.
• Generously season the short ribs on all sides with salt and pepper.
• Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 2 minutes per side. Transfer short ribs to a plate and return pan to heat.
• Add onion, celery and carrots to hot pan. Saute to let the vegetables begin to soften and pick up the browned bits from the bottom of the pan, about 4 minutes. Add red wine and stir, scraping up any more browned bits that remain in the pan. Bring to a simmer and simmer for 2 minutes. Add stock and thyme sprigs. Add short ribs back to the pan. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. Add a bit more stock or water if more than half of the short ribs are uncovered.)
• Place the lid on the pan and transfer to the oven. Cook, covered, until the meat of the short ribs easily falls off the bone, 2.5 to 3 hours. Remove from oven and let rest for 20 minutes. Do either of the following two optional steps or jump down to make the polenta.
• Optional Step 1: If youd like to get a crisp exterior on the short ribs (which is a great complement to the tender, juicy interior, remove short ribs from their cooking liquid and transfer to a sheet pan. Turn on the ovens broiler. Place the sheet pan at least 6 inches under the heat source and broil just until crisp on the top, about 5 minutes (watch them closely so they dont burn).
• Optional Step 2: If youd like to make a pan sauce, run the cooking liquid through a strainer (discard any solids from the vegetables and meat) and return the liquid to the pan. Simmer until the pan sauce reduces significantly, about 10 minutes. If youd like a thicker gravy-style sauce, whisk 2 Tbsp of flour with ¼ cup hot water and add that to the simmering pan sauce.
• While the meat rests, make the polenta by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add polenta. Continue whisking until the polenta begins to thicken, about 3 minutes. Reduce heat to a low simmer and continue simmering until the polenta is thick but still creamy, about 20 minutes. Stir in butter and parmesan cheese until fully incorporated.
• Spoon polenta into serving bowls. Top each serving with short ribs and cooking liquid. Enjoy!

Nutrition