Creamy Polenta with Short Ribs
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Ingredients
for
4
- For Short Ribs
- 1 cup flour
- 1 Tbsp Lemon pepper spice mix
- 1 Tbsp Garlic salt
- freshly ground Black pepper (to taste)
- 48 ozs beef Short rib
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- ½ cup Red onions (finely chopped)
- 1 cup Red wine
- ½ cup Red wine vinegar
- ½ cup packed, dark brown sugar
- ¼ cup Chili sauce
- ¼ cup Ketchup
- 3 Tbsps Worcestershire sauce
- 1 tsp Chili powder
- For Polenta
- 3 cups milk
- 1 cup water
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup quick-cooking Polenta
- ¼ cup grated Parmigiano Reggiano
- 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.
