On the Menu Tonight – Beef Short Ribs with Polenta!
When I was shopping the other day, I saw a package of beef short ribs marked way down. They looked great, no discoloration, so I got them. I let them dry age in my fridge for a day by taking them out of the packaging, patting them dry, and putting them on a plate. If you didn’t know, doing this process with any cut of beef helps reduce some of that water content and intensifies the beefy flavor.
This recipe is really easy, but it does take some time. I seasoned the beef with seasoned salt and pepper. I also used some seasoned flour – it was pre-made, so I’m not sure all the spices. When I make my seasoned flour, I’ll put pepper, garlic powder, onion powder, and maybe some paprika. Brown the seasoned short ribs, then add the veggies, then the stock (beef and chicken), as well as the wine. Let it come to a boil, then put in the oven for about 3 hours.
When you are close to done with the beef, start your polenta. You can serve the polenta relatively loose, or you could cook it ahead of time, spread it on a sheet pan, let it cool, and cut it into squares or rectangles, then serve the short ribs on top.
If you wanted to shorten the cook time, you could do the short ribs in a pressure cooker. I may do another version using the pressure cooker. However you decide to prepare it, let me know how your version turns out!
Beef Short Ribs with Polenta
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Loading...Beef Short Ribs with Polenta
Ingredients
- Short Ribs:
- 12-16 beef short ribs
- 2-3 carrots, sliced, or diced
- 1 Vidalia onion, diced
- 2 celery stocks, diced
- 2-3 cloves garlic, mince
- 3-4 Yukon Gold potatoes
- 1 12 oz. can fire roasted tomatoes
- 2-3 cups seasoned flour, salt, pepper, garlic powder, paprika (to coat the short ribs)
- 2-3 cups red wine (not cooking wine, use something you drink)
- 1 cup beef stock
- 1 cup chicken stock
- 1-2 green onions, finely chopped for garnish
- Polenta:
- 1 cup polenta
- 2 cups whole milk
- 2 cups chicken or vegetable stock
Instructions
Pre-heat oven to 225 degrees
Pre-heat large cast iron skillet to medium-high heat
Pat dry the short ribs with a paper towel
Season the short ribs with seasoned salt, kosher salt, and onion powder
Add the seasoned ribs to the pan and get a good crust on both sides
Work in batches so you don't crowd the pan, only do 4-5 at a time
Once the last of the short ribs are done, add the onions, celery, and carrots, cook about 5 minutes
Add the tomatoes, garlic, beef and chicken stock, and the wine
Put in the oven for 90 minutes
After 90 minutes, add the potatoes and put back in the oven for another 90 minutes
When you are t-minus 45-60 minutes, start the polenta
Add the stock and milk to a pot and bring to a boil
Once it comes to a boil, slowly pour in the polenta to avoid clumps and reduce heat to low
Stir the polenta for about 5-10 minutes and cut the heat
Let the polenta sit 30 minutes before serving
When you pull the short ribs from the oven, put the meat on a plate
Pour some of the veggies and liquid in a blender to make a nice sauce
Plating:
Put the polenta down first
Put two to three short ribs on top of the polenta
Spoon on some of the sauce
Garnish with chopped green onions or chopped parsley
