Zinfandel Braised Short Ribs With Creamy Polenta
From luisascatering 15 years agoIngredients
- 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 Rating
Reviewed by 7 people-
Love this deleightful recipe!
midgelet in Whereabouts 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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