Braised Boneless Short Ribs with Creamy Polenta

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.

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