Recipe

Zinfandel Braised Short Ribs With Creamy Polenta Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months, 3 weeks ago Don't expect this dish to be done quickly. In fact, get ready to devote some substantial time to this recipe. It requires patience to make but the reward is oh so satisfying. Remember the proverbial question about cooking wine: if you wouldn't drink ... More Prep:30m Cook:120m Servings:6	Luisascater
	zinfandel braised short ribs polenta

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Ingredients

1 tablespoon olive oil

1/4 cup diced pancetta, small cubes (get it at the deli in one piece, not the thin sliced!)

6 pounds bone-in beef short ribs, at least 1 1/2 inches thick

3 tablespoons flour

2 medium onions, 1/2 inch dice

2 medium carrots, 1/2 inch dice

1 stalk celery, 1/2 inch dice

1 medium garlic head, cloves separated and smashed

4 cups of Zinfandel wine

3 1/2 cups roasted chicken stock

10 sprigs fresh flat-leaf parsley

8 sprigs fresh thyme

1 sprig fresh rosemary

2 bay leaves

1 tablespoon tomato paste

1/4 cup chopped fresh flat-leaf parsley for garnish

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For the Creamy Polenta:

2 cups half and half

2 cups water

1 1/2 teaspoons salt

1 1/2 cups coarse cornmeal

4 tablespoons unsalted butter

1/2 cup grated parmesan cheese

Directions

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.

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Comments

marky90 10 months, 3 weeks ago said:
This is a pure beauty and what a dish! Oh my.........All my best-Marky..Thanks i will be trying this ASAP

midgelet 10 months, 3 weeks ago said:
Love this deleightful recipe!

juels 10 months, 3 weeks ago said:
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!

luisascatering 10 months, 3 weeks ago said:
This is the roasted chicken stock I use. Trust me, it makes a HUGE difference!
http://www.morethangourmet.com/products/poulet.htm

jimrug1 10 months, 3 weeks ago said:
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..

22566 10 months, 3 weeks ago said:
A wonderful dish!!

Thank-you

Kind Regards

kukla 10 months, 1 week ago said:
I, too, have made this! It's a fabulous dish!
Thanks for posting it; it's definately worth the time & effort!
(kudos forthe roasted chicken stock link, above -- HUGE difference!!)

artist92543 2 months, 3 weeks ago said:
I grew up on this recipe!!!!!!!!!Thank you so much!

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