Zinfandel Braised Short Ribs With Creamy PolentaFrom luisascatering 8 years ago
- 1 tablespoon olive oil shopping list
- 1/4 cup diced pancetta, small cubes (get it at the deli in one piece, not the thin sliced!) shopping list
- 6 pounds bone-in beef short ribs, at least 1 1/2 inches thick shopping list
- 3 tablespoons flour shopping list
- 2 medium onions, 1/2 inch dice shopping list
- 2 medium carrots, 1/2 inch dice shopping list
- 1 stalk celery, 1/2 inch dice shopping list
- 1 medium garlic head, cloves separated and smashed shopping list
- 4 cups of Zinfandel wine shopping list
- 3 1/2 cups roasted chicken stock shopping list
- 10 sprigs fresh flat-leaf parsley shopping list
- 8 sprigs fresh thyme shopping list
- 1 sprig fresh rosemary shopping list
- 2 bay leaves shopping list
- 1 tablespoon tomato paste shopping list
- 1/4 cup chopped fresh flat-leaf parsley for garnish shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the Creamy Polenta: shopping list
- 2 cups half and half shopping list
- 2 cups water shopping list
- 1 1/2 teaspoons salt shopping list
- 1 1/2 cups coarse cornmeal shopping list
- 4 tablespoons unsalted butter shopping list
- 1/2 cup grated parmesan cheese shopping list
How to make it
- Preheat oven to 300 degrees. Dust the ribs slightly with the flour and season with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Render the pancetta until crispy and transfer to a dutch oven.
- In the same skillet, brown half of the meat thoroughly on all sides. Transfer the ribs to the Dutch oven.
- Pour off all but 2 tablespoons of the fat from the skillet and lower the heat to medium. Add the onions, carrots, and celery. Sauté until soft and the onions become translucent, 5 to 6 minutes. Add the garlic and tomato paste and cook an additional minute, along with the chicken stock, parsley, thyme, rosemary, bay leaves.
- Add 3 1/2 cups of the wine to the pan and bring to a simmer, scraping up any browned bits remaining at the bottom of the pan.
- Add the contents of the skillet to the Dutch oven. Bring to boil, then cover and set the pot in the oven. Cook until the meat is fork-tender, 2 1/2 to 3 hours, checking intermittently.
- Remove the Dutch oven from the oven. Transfer the ribs to a large plate. Discard any loose bones. Strain the remaining liquid through a sieve into a bowl, pressing out the liquid from the solids. Use a fat strainer to separate the fat from the liquid.
- Make the polenta per instructions below.
- In a medium saucepan bring the half-and-half and the water to a boil. Add the salt and then gradually add the polenta while stirring. Reduce the heat to maintain a simmer, stirring constantly. The polenta should be smooth and large bubbles will pop on the surface. Cook until very thick but not stiff, about 5 to 7 minutes. Remove from heat and add butter and cheese.
- Serve short rib meat over the polenta, garnish with chopped parsley.
The Cookluisascatering San Carlos, CA
The Rating7 people
Love this deleightful recipe!midgelet in Eastern loved it
This looks elegant and beautiful, and sounds succulent! 2 great recipes in one! I really don't mind cooking a long time, as long as it's worth it, and this one sounds worth it for sure!juels in Clayton loved it
Your so right about the wine. I learned the hard way. I like everything about this recipe. And as cold as it is here in the Midwest, a long braising dish is perfect to take that extra chill out of the house.... PS... exellent stock. Thanks..jimrug1 in Peoria loved it
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