Cola Braised Short Ribs With Polenta And Kale Recipe 445

COCA-COLA BRAISED SHORT RIBS

Steps:

• Place ribs into a bowl large enough to hold all ribs. Season ribs with salt/pepper and herbs. Cover and allow ribs to come to room temperature.
• Preheat oven to 350 degrees.
• Into a deep sided heavy bottom Dutch oven heat oil over medium heat
• Add ribs and brown on all sides. Do this in batches if necessary. Do not crowd the pan. Transfer browned ribs to a plate and set aside.
• To Dutch oven add: carrots, celery, onion and garlic. Saute until softened. Stirring as necessary.
• Add Coca-Cola, broth, tomato paste. Stir to combine. Add bay leaf.
• Return ribs to Dutch oven. Cover with lid.
• Transfer Dutch oven into oven and cook for 2 hours. Turning ribs half way through.
• Carefully remove lid and continue cooking additional 45 minutes OR until ribs are fall off the bone tender.
• Remove and discard bay leaf.

COLA-BRAISED SHORT RIBS WITH POLENTA AND KALE RECIPE - (4.4/5)

Steps:

• Preheat the oven to 325 degrees . In a Dutch oven, heat 1 tbsp. EVOO over high. Season the ribs with salt and pepper and cook, turning, until browned, 8 to 10 minutes. Transfer to a plate. Discard all but 2 tbsp. grease. Add the onion and garlic and cook over medium, 4 minutes. Add 1 cup water and stir, scraping up any browned bits. Add the cola and ribs. Bring to a simmer, then cover; transfer to the oven and roast until tender, about 3 hours. In a skillet, heat the remaining EVOO over medium. Add the kale and 1 cup water; cover and cook, 10 minutes. Uncover and cook over high until pan is dry, 2 minutes. Season. In a saucepan, bring 3 cups water to a boil. Add the polenta and cook, whisking, 2 minutes. Remove from heat, stir in the cheese and season. Transfer the ribs to a plate. Skim the fat from the sauce and discard; simmer the sauce over medium-high until reduced, 8 to 10 minutes. Stir in the vinegar; season. Serve the ribs with the polenta, sauce and kale.