Braised Short Ribs with Parmesan Polenta

Braised Short Ribs with Parmesan Polenta

If you have been following this blog for some time, you will know that the recipes featured in this space are mostly dishes that I cook for my family, or, are dishes that I have been testing for an upcoming class at the cooking school.  Some of these dishes are quick and easy, while others require a bit more time and attention.  Today’s recipe falls into the latter category, but it is a dish that you will find completely worth that little extra effort!

This dish of braised short ribs with Parmesan polenta is one of my family’s favorite, cold weather Sunday meals.  It is an older  recipe from a time in Italy when I was a student at a cooking school just outside Rome.  Each week we would study a different region of Italy and cook a full meal of traditional dishes from that region.  This is a recipe from Piedmont, a northwestern Italian region known for its aged cheeses, truffles,  exquisite wines (like Barolo, Nebbiolo and Barbera) and meat dishes braised in those delicious local wines.  It is also worth noting that Piedmont is the birthplace of the “Slow Food” movement.

The recipe for these braised short ribs with parmesan polenta is fairly straight forward.  There are, however,  a few points to keep in mind, which I think are very important:

• Do not buy pre-cut stew meat–this meat often comes from different parts of the animal and cooks unevenly.
• Buy your meat in larger pieces and cut it yourself.
• Lean meat is not suitable for braises and stews–it becomes too tough after prolonged cooking.
• Short ribs are a bit more expensive than chuck, but have a deeper beef flavor and great texture.
• Sear your meat before cutting it into pieces–meat cut into cubes takes much longer to brown.  If using chuck, which usually comes in 2.5 or 3 pound pieces, ask the butcher to cut it for you horizontally into thirds.
• A braise or a stew should cook at a low simmer.  If you have a Dutch oven, or other ovenproof pot, it is better to cook this dish in the oven at a low temperature (about 300°F) where the heat comes from all directions.  This method will need another hour or so of cooking time.  Towards the end of the cooking time, partially uncover the pot to allow for some evaporation.
• For the polenta, resist the temptation to use instant or quick cooking cornmeal.  Regular polenta takes a little more time to stir, but you do not need to hover over it the whole cooking time.

These delicious braised short ribs go so well with the creamy parmesan polenta, but it can also be served with mashed potatoes or plain rice. Either way, this recipe is a winner and a real crowd pleaser.  It might take a little more time to prepare, but it is totally worth it!

Braised Short Ribs with Parmesan Polenta

 

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Prep time

30 mins

Cook time

2 hours 30 mins

Total time

3 hours

 

Author: Marilena Leavitt

Recipe type: Main

Cuisine: Italian

Serves: 5-6 servings

Ingredients

• For the Braised Beef:
• 5 TBSP. olive oil
• 2 med. carrots, chopped
• 2 med. onions, chopped
• 1 rib celery, chopped
• 1 tsp. salt
• ½ tsp. pepper
• 2 lbs. boneless short ribs, most fat trimmed
• --- ---- salt & freshly ground pepper
• --- ---- all-purpose flour
• 3 TBSP. olive oil
• 5 oz. cognac (optional)
• 1 bottle Barolo wine, or other hearty wine (I use 2 cups wine & 2 cups stock)
• 2 TBSP. fresh thyme, finely chopped
• 1 TBSP. dried oregano
• 2 med. bay leaves
• 2 TBSP. butter
• For the parmesan polenta:
• 4 cups chicken or vegetable stock (or 2 cups stock & 2 cups water)
• 1 cup cornmeal/polenta
• ½ tsp. salt
• 2 TBSP. butter
• 4 TBSP. Parmesan cheese, grated

Instructions

1. For the Braised Beef:
2. In a heavy pot, heat the olive oil and sauté the carrots, onions and celery. Season with the salt and pepper and cook over medium heat for about 10 minutes or until the vegetables are lightly brown. Remove from the pan and reserve.
3. While the vegetables are cooking, spread the trimmed short ribs on a cutting board. Season the meat liberally with salt and pepper. Put some flour on a plate. Dredge the seasoned short ribs in the flour, shaking off the excess.
4. To the same pot, add the 3 TBSP. of olive oil. When the oil is hot, brown the meat on all sides. You may need to do this in batches; you don’t want to crowd the pan, or the short ribs won’t brown. Once all pieces of meat have been seared, remove from the pot and let them rest for 5 minutes. Then cut them into relatively large pieces, about 1½". Return to the pot. Add the cognac and tilt the pot gently toward the stove's flame and light the alcohol. When the flames subside, add the wine bit by bit, letting the liquid evaporate a bit before the next addition. When all of the wine has been added and only a shallow layer of liquid remains, add the reserved vegetables and the herbs. Cover and cook very slowly for at least 2 hours or until the meat is fork tender and the sauce is reduced.
5. Add the butter, stir and serve over polenta.
6. For the Parmesan Polenta:
7. In a medium size saucier or saucepan, add the stock (and the water if using) and bring to a simmer over high heat. Slowly mix in the cornmeal, in a constant but gradual stream, whisking constantly.
8. Bring to a boil and lower the heat to medium-low, while whisking frequently. After 10-15 minutes, switch to a wooden spoon or silicone spatula and continue stirring, scraping the bottom of the pan to prevent scorching, until the polenta is no longer grainy and has a creamy consistency. The polenta should be thick and it should almost pull away from the side of the saucepan. This will take a total of about 45 minutes.
9. Season with the salt and stir in the butter. At this point, if polenta should be nice and smooth but if it has any lumps, just beat vigorously with a stiff whisk. If polenta becomes too firm or begins to set before it is ready, add a small amount of water (or stock) and beat in with a whisk until fully incorporated and no lumps remain.
10. Turn off the heat and add the Parmesan cheese, mixing well to incorporate. Cover and set aside until ready to serve. If you won’t serve the polenta right away, scrape it into a container and chill until set; then, cut into pieces for grilling, searing, or frying.

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