Creamy Polenta with Short Ribs

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Creamy Polenta with Short Ribs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
1553
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,553 kcal(74 %)
Protein117.38 g(120 %)
Fat82.83 g(71 %)
Carbohydrates67.96 g(45 %)
Sugar added17.46 g(70 %)
Roughage0.8 g(3 %)
Vitamin A202.29 mg(25,286 %)
Vitamin D3.4 μg(17 %)
Vitamin E2.36 mg(20 %)
Vitamin B₁0.37 mg(37 %)
Vitamin B₂1.09 mg(99 %)
Niacin25.48 mg(212 %)
Vitamin B₆1.15 mg(82 %)
Folate49.22 μg(16 %)
Pantothenic acid2.05 mg(34 %)
Biotin4.28 μg(10 %)
Vitamin B₁₂12.61 μg(420 %)
Vitamin C16.64 mg(18 %)
Potassium1,707.73 mg(43 %)
Calcium381.85 mg(38 %)
Magnesium117.48 mg(39 %)
Iron13.34 mg(89 %)
Iodine45.55 μg(23 %)
Zinc27.66 mg(346 %)
Saturated fatty acids35.9 g
Cholesterol354.95 mg
Author of this recipe:

Ingredients

for
4
For Short Ribs
1 cup
1 tablespoon
Lemon pepper spice mix
1 tablespoon
freshly ground Black pepper (to taste)
48 ounces
2 tablespoons
2 tablespoons
½ cup
Red onions (finely chopped)
1 cup
½ cup
½ cup
packed, dark brown sugar
¼ cup
¼ cup
3 tablespoons
1 teaspoon
For Polenta
3 cups
1 cup
kosher salt (to taste)
freshly ground Black pepper (to taste)
1 cup
quick-cooking Polenta
¼ cup
scallions (finely sliced, for garnish)
fresh thyme (for garnish)

Preparation steps

1.
For Short Ribs:
2.
Heat oven to 325º F / 160º C.
3.
In a shallow dish, stir together flour, lemon pepper seasoning, garlic salt, and pepper. Dredge ribs in flour mixture to coat thoroughly.
4.
Heat oil in a large skillet and brown ribs on all sides. Transfer browned ribs to a baking dish; set aside.
5.
Wipe out pan with a paper towel to remove excess oil. Melt butter in pan. Add onions and saute until softened. Add red wine, vinegar, brown sugar, chili sauce, ketchup, Worcestershire sauce and chili powder and stir until well incorporated.
6.
Pour sauce over ribs in baking dish. Cover pan and bake for 3-1/2 hours or until ribs are tender.
7.
For Polenta:
8.
Bring milk, water, salt and pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese.
9.
Place 1 cup polenta in each of 4 shallow bowls and top each serving with short ribs. Garnish with green onion and fresh thyme; serve immediately.
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