Wow your friends with this show stopper!
A simple but fancy dish to make for a dinner party or to just enjoy with the family on a chilly night.
Braised Short Ribs with Creamy Polenta
A rich wonderful dish to wow your friends.
Ingredients
Short Ribs
- 3 Lbs Beef Short Ribs
- 2 Cups Red Wine
- 1 Cup Chicken or Vegetable Broth
- 1 Head Garlic
- 3-4 Sprigs Rosemary
- Salt and Pepper
Polenta
- 1 Cup Cornmeal
- 4 Cups Water
- 1 Cup Milk
- 3 Tbsp Butter
- ½ Cup Grated Parmesan Cheese plus extra for garnish
Instructions
Braised Short Rib
- Heat oven to 475 degrees.
- Put ribs on a large rimmed baking sheet. Sprinkle ribs on both sides with salt and pepper.
- Roast the ribs for 20 minutes, until a brown crust forms. Transfer the ribs to a roasting pan or large baking dish. Add Rosemary, Garlic, and 1 1/2 cups wine to the pan/dish. Turn the oven down to 275 degrees.
- Pour 1/2 cup wine on the baking sheet and scrape up all the goodness left from the ribs. Pour the liquid over the ribs.
- Cover the pan tightly with foil and return to over for 3 1/2 hours, until the meat is tender and breaks off with a fork.
- Remove the meat and let rest for 20 minutes.
Creamy Polenta
- Bring Water and Milk to a boil. Stir in Salt.
- Gradually Sprinkle in Polenta while whisking at the same time.
- Turn the heat to a low simmer, cover and continue to cook till it is thick and fluffy. 15-20 minutes.
- Remove from the heat. Stir in butter, cheese and salt to taste.
The Big Finally
- Serve Short Ribs over a bowl of the creamy polenta. Add some of the remaining liquid over the top and top with parmesan cheese.
