Braised Short Ribs and Creamy Polenta

Sometimes things just come together – let me back up, to a cruise we took up the coast of California last April.  One of the dinners offered braised short ribs on a bed of creamy polenta.  I love short ribs but I had never had a polenta I liked.  Mind you, I had never had creamy polenta like this.  That stuff in the tube is yucky in my opinion.  

This dish came beautifully plated, a bed of creamy polenta with lovely short ribs gracefully perched on top and gently garnished with fresh lima beans.   Opps – I don’t care for limas either – no problem, I thought if I didn’t care for them I could just toss them to the side.

One bite and I was in love!   The polenta was perfectly creamy, the meat was fall apart tender and those fresh lima beans – well, they were divine!

I set out on a quest to recreate this amazing meal and bought on on board cookbook, to the tune of $35.  alas the recipe was NOT included in the cookbook.  Sigh….

Fast forward 6 months.  I  was sifting through recipe ideas and I found a note about short ribs and creamy polenta.  At the market I found 6 short boneless short ribs with my name on them.   Into the basket they went.

I went on a recipe hunt, when a phone call came….. my nephew (my hero) wanted to come visit!   I jumped into action to get those short ribs seared and tucked inside the braising liquid.  My hero’s wife is gluten free – so to accommodate her I adapted this recipe to use rice flour instead of wheat flour.   I had just picked up a bag of Bob Red Mill’s Polenta, using the coupon they generously offered….. I was set – almost.  I couldn’t find a recipe for creamy polenta that sounded perfect, I had seen one on TV – but I’ll be darned if I could find it. With a little help from a couple of online recipes and Chef John’s video I came up with a plan that worked!

As for the Lima Beans – nope!  I never see fresh Limas in the store and canned or frozen are out of the question.  There is no comparison between fresh Lima Beans and frozen or canned, nope they should not be considered to be in the same food group.

I opted to go with parsnips and carrots – it was a good choice.

 

Polenta & Braised Short Ribs 007a

 

 

Braised Boneless Short Ribs with Creamy Polenta
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Votes: 3
Rating: 4.67
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Inspired by a dinner I had on a cruise that convinced me I LOVE creamy polenta. No Baking Papa would prefer no wine in the sauce, if you are like him, just use more beef broth. Company worthy and gluten free too.
Servings Prep Time
4 10minutes
Cook Time
180minutes
Servings Prep Time
4 10minutes
Cook Time
180minutes
Braised Boneless Short Ribs with Creamy Polenta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Inspired by a dinner I had on a cruise that convinced me I LOVE creamy polenta. No Baking Papa would prefer no wine in the sauce, if you are like him, just use more beef broth. Company worthy and gluten free too.
Servings Prep Time
4 10minutes
Cook Time
180minutes
Servings Prep Time
4 10minutes
Cook Time
180minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 300 °
  2. Heat oil in a large dutch oven. In a shallow plate mix salt, pepper, paprika and rice flour. Dredge short ribs in flour mixture and working in batches brown the meat on all sizes. Remove to a plate and repeat with the next batch. Set meat aside once browned.
  3. Add onion and carrot to hot pan - cook for about 5 minutes. Add 1 cup red wine, scrape the bottom of the pan to deglaze. Simmer to reduce by half. Add the beef broth, tomato paste. Add the short ribs, the liquid should about cover the meat. Add rosemary and thyme .
  4. Bring to a low simmer stove top, cover and then place into the preheated oven for 2 hours.
  5. Meanwhile, prepare the carrots and parsnips and set aside. After 2 hours, add the parsnips and carrots to the dutch oven, replace lid and increase oven temperature to 350. This is the time to start the polenta
  6. For the Polenta
  7. Bring the vegetable broth to a boil in a large sauce pan. Sprinkle the polenta into the broth while whisking. Add salt, whisk. Once mixture has come to a boil, reduce heat to low. Whisk and cover pan.
  8. Cook for about 30 minutes, whisking / stirring every 5 minutes. Once polenta is soft and creamy looking, add cream and butter. Stir well. Remove from heat, stir in Romano cheese. Cover and let rest for 5 minutes.
  9. While polenta is resting - remove short ribs and vegetables from dutch oven. Bring broth to a boil with the lid off for 5 minutes to slightly reduce.
  10. Plate in shallow bowls, polenta topped with a short rib on top, vegetables and a drizzle of gravy.
Recipe Notes

If not using red wine, add additional beef broth.

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Comments

Braised Short Ribs and Creamy Polenta — 2 Comments

  1. We just had polenta last night! My hubby browns off those beef chunks that look like oxtail, along with boneless stew meat and simmers it for 2 days in tomato sauce, and then we serve it over creamy polenta, topped with fresh grated Parm. So good! I need to try the short ribs. They look delicious!

    • Good morning Kim. I have several friends who cook the short ribs for a long long time, not 2 days though. I would love to try your hubbies sauce. I should have asked you for advice on making creamy polenta. Delicious and easy to make. Makes me wonder what else I have been missing all my life!

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