Braised Short Ribs with Parmesan Polenta
 
Prep time
Cook time
Total time
 
Author:
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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/braised-short-ribs-with-parmesan-polenta/