Braised Short Ribs with Parmesan Polenta

Braised Short Ribs with Parmesan Polenta

Serves 4

For the Braised Short Ribs

4 large bone-in beef short ribs (about ½ lb each)

3 medium carrots, diced finely

1 medium yellow onion, diced

¼ cup all-purpose flour

1 T tomato paste

1 sprig fresh rosemary (1 t dry)

2-3 sprigs fresh thyme (1 t dry)

2 cloves garlic, minced

1 cup red wine (cab sav or merlot)

2 cups beef stock

1 T Worcestershire sauce

¼ olive oil

Salt and pepper to taste

Place the flour in a shallow bowl or plate. Coat all sides of the ribs with the flour. Add 2 T (half) the olive oil to a brasier or large, oven safe skillet over medium high heat. Add the diced carrots and onion and cook for 4-5 minutes, stirring frequently, until softened. Season with salt and pepper. Add the garlic and cook for 1 minute more. Remove the vegetables from the pan and add the remaining oil. Place the short ribs in and sear on all sides for 2-3 minutes to develop a golden brown crust. Season the ribs with salt and pepper and remove to a plate.

Return the carrot, onion, and garlic mixture to the pan and add the tomato paste. Stir to cook out the tomato paste and then add the wine to deglaze the pan. You should have a nice fond by now so use the wine to scrape up all the brown bits. Cook the wine out for 3-4 minutes then add the Worcestershire sauce and beef stock. Return the ribs to the pan and add the fresh rosemary and thyme (or dry, if using).

Cover the dish and place in a 300F oven for 2.5 hours then uncover and cook for 30-45 minutes more until much of the liquid has evaporated and the ribs are pulling away from the bones and dark mahogany in color.

If desired, skim some of the fat. Remove the herb stems and discard. Remove the ribs to a plate and vigorously stir the sauce to emulsify the wine/stock reduction with the remaining beef fat. Taste and adjust for final seasoning. If serving with polenta, set aside and keep warm and proceed to make the polenta.

For the Parmesan Polenta

4 cups chicken stock

1 cup yellow corn meal

3 cloves garlic, minced

4 T (1/2 stick unsalted butter)

¼ cup sour cream

½ cup grated parmesan cheese (more or less to taste)

Salt and pepper to taste

Bring the stock to a boil and add the garlic. Then, slowly whisk in the corn meal until completely incorporated. Season with salt and pepper. Cover and simmer for 15-20 minutes. Add the butter, cheese and sour cream and whisk to combine. Final mixture should be thick, glossy and creamy. Taste and adjust for final seasoning.