Spicy Braised Short Ribs With Polenta Recipes

SHORT RIB BOURGUIGNON OVER CREAMY POLENTA

Short Rib Bourguignon Over Creamy Polenta image

Provided by Jeff Mauro, host of Sandwich King

Time 3h15m

Yield 4 to 5 servings

Number Of Ingredients 21

Ingredients

1 tablespoon extra-virgin olive oil
6 ounces slab bacon, rind removed, cut into lardons
4 pounds bone-in English cut beef short ribs
Kosher salt and freshly ground black pepper
1 pound carrots, peeled and sliced diagonally into 2-inch chunks
8 shallots, peeled and halved, leaving root end intact
2 tablespoons tomato paste
4 cloves garlic, peeled and sliced thinly
One 750-milliliter bottle dry red wine
2 cups beef broth
1/4 cup cognac
Bouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine)
4 tablespoons unsalted butter, at room temperature
1 pound white button mushrooms, quartered
1 tablespoon all-purpose flour
Creamy Polenta, recipe follows
4 cups milk, plus more as needed
1 cup cornmeal
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

Preheat the oven to 325 degrees F.
Heat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.
Generously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.
To the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.
To the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.
Meanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.
Bring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.
Using a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.
Serve the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.
In a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.
Turn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).
Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.

SWEET AND SPICY SHORT RIBS WITH CHEESY POLENTA

Sweet and Spicy Short Ribs with Cheesy Polenta image

Beef short ribs get a slow simmer in the Dutch oven with BBQ sauce to make this flavorful dish. They taste superb served with a side of cheesy polenta.

Provided by My Food and Family

Categories Home

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 lb. beef short ribs
2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, coarsely chopped
2 cloves garlic, finely chopped
5 sprigs fresh thyme
1/4 tsp. crushed red pepper
1 can (14 oz.) fat-free reduced-sodium beef broth
1/4 cup KRAFT Thick & Spicy Barbecue Sauce
2 Tbsp. flour
6 oz. (3/4 of 8-oz. pkg.) extra sharp white cheddar cheese, shredded
3 cups hot cooked polenta

Steps:

Cook ribs in dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan; cover to keep warm. Add onions, garlic, thyme and crushed pepper to pan; cook and stir 3 min. or until onions are crisp-tender.
Return ribs to pan. Whisk broth, barbecue sauce and flour until blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours.
Stir cheese into polenta. Serve with the ribs.

Nutrition Facts : Calories 730, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

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