Braised Beef with Creamy Polenta
Fresh parsley and thyme lend these braised short ribs a touch of freshness. Ladled over creamy Parmesan polenta, this braised beef is a luxurious end to a busy day or an impressive start to an evening of celebration.
Ingredients
Short ribs
- 1 ½ tablespoon canola oil
- 5 pounds beef short ribs, bone-in
- Salt as needed
- Pepper as needed
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 5 cloves garlic,
- 40 fluid ounces beef stock
- 24 fluid ounces red wine
- 2 fluid ounces red wine vinegar
- 20 black peppercorns
- 1 bay leaf
- 2 tablespoons thyme, chopped
- 2 tablespoons Italian parsley, chopped
- 8 fluid ounces cooking liquid, from short ribs
Polenta
- 32 fluid ounces chicken stock
- Salt as needed
- ¼ cup corn meal
- ¾ cup heavy cream
- 1 tablespoon butter
- 2 tablespoons parmesan cheese, grated
Instructions
Short Ribs
- Heat a large pot and add the canola oil.
- Season the short ribs with salt and pepper.
- Sear over medium high heat until carmelized.
- Remove from the pan and reserve.
- Add the onions, celery and carrots and caramelize.
- Add the garlic and cook another 2 minutes.
- Add the beef stock, red wine, vinegar, peppercorns, bay leaf, thyme and parsley.
- Put the reserved meat back into the pan.
- Bring to a boil and simmer for 2 ½ to 3 hours or until the short ribs are fork tender or falling off the bone.
- Strain the cooking liquid and reduce until it coats the back of a spoon.
Polenta
- Bring the chicken stock to a boil in a sauce pan and add salt.
- Whisk in the corn meal and simmer for 20 minutes.
- Add heavy cream, butter and parmesan cheese.
- Serve with short ribs.
Time: Prep time: 30 minutes Cook time: 2 ½ hours
Servings: 6
