I haven’t posted a savory dish in FOREVER so I wanted to share a special one with you all. I always say if I could pick my final meal it would be braised short ribs and polenta. I love when short ribs are so tender they fall off the bone, and polenta has always been one of my favorites. I found this recipe in Ina Garten’s new book and the recipe calls for 5lbs of short rib….so make this for a dinner party and share it with friends! Unfortunately my short ribs were a bit fattier than I anticipated so I had to sort through the ribs to discard the fat….so when you are shopping look for meaty ribs. The flavors were phenomenal and the sauce was BEYOND yummy. The polenta paired perfectly and I crumbled in some goat cheese for extra creaminess. Enjoy! PS. This recipe takes a few hours so get ready to dedicate some time.
WHAT YOU’LL NEED FOR THE RIBS
5 lb very meaty bone-in beef short ribs, cut into 2-inch chunk
3 Cups Chopped Leeks
3 Cups Chopped Celery
2 Cups Chopped Yellow Onions
2 Cups Chopped Unpeeled Carrots
5 Cloves Minced Garlic
1 Bottle Dry Red Wine
4 Cups of Beef Stock
1 Cup Canned Crushed Tomatoes
1 Bottle Guinness Stout
6 Sprigs Fresh Thyme
WHAT YOU’LL NEED FOR THE POLENTA
4 tsp kosher salt, divided
1½ cups polenta
2 cups half-and-half
3 Tbsp unsalted butter
1 tsp freshly ground black pepper
WHAT YOU NEED TO DO FOR THE RIBS
Preheat the oven to 425 degrees F, place the short ribs on a sheet pan. Brush the tops of the short ribs with olive oil and sprinkle with 1½ Tbsp salt and 1½ tsp pepper. Roast for 20 minutes and then turn down the oven to 325 degrees F.
Heat up 1/2 cup of olive oil in a dutch oven over medium heat. Add the leeks, celery, onion and carrots and cook on medium for 20 minutes, stir occasionally. Add garlic and cook for 1 minute before adding the wine. bring to a boil, reduce heat to medium and simmer 10 minutes, until liquid is reduced. Add stock, tomatoes, beer, thyme and 1 Tbsp salt and 1½ tsp pepper. Yes there is a lot of booze in this, but hey, it’s Friday.
Add ribs to pot along with juices and seasonings from sheet pan. Bring to a boil, cover, and cook in oven 1 hour. Uncover and cook for 1 more hour, until meat is very tender.
Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat. Simmer sauce on stove for 20 minutes. Skim some of fat off top; discard. Return ribs to pot, heat 5 minutes, and taste for seasonings.
WHAT YOU NEED TO DO FOR THE POLENTA
I used Bob’s Red Mill Polenta Corn Grits…so to be honest I don’t really know if they are considered polenta or grits but regardless they were super tasty.
I followed the cooking instructions for the polenta/grits and then added in 2 cups of half and half, 4 tsp of salt and 3 tbsp of unsalted butter. Threw some goat cheese in there and was pretty satisfied.
HAPPY COOKING! XO KRISTEN