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Braised Short Ribs with Creamy Polenta

A rich wonderful dish to wow your friends.
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Prep Time 15 minutes
Cook Time 3 hours 40 minutes

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.