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Slow Roasted Short Ribs with Creamy Polenta

Recipe Date:
September 16, 2015
Serving Size:
4
Cook Time:
02:15:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
Directions

Ingredients for short ribs: 

6 short ribs
1 yellow onion, large dice
 2 ribs celery, sliced 1/2 inch thick 2 carrots, sliced 1/2 inch thick
 1/2 cup tomato paste 
4 cups red wine 
4 cups beef stock 
4 sprigs fresh thyme 
4 cups oyster mushrooms 
vegetable oil 
salt and pepper 

Ingredients for polenta: 
1 cup polenta 
5 1⁄2 cups water 
1 cup Parmigiano-Reggiano, grated 
4 oz butter, cubed

Method for short ribs: 
Preheat oven 325°. Over medium-high temperature, heat a roasting pan or Dutch oven that is large enough for all ingredients. When pan is hot, cover bottom of pan with oil. Season the meat with salt and pepper. Carefully place the meat in the hot oil and brown it on all sides. Remove meat from pan and add vegetables. Once the vegetables are caramelized, mix in tomato paste. Deglaze with wine and reduce liquid by half. Pour in the stock and bring the liquid to a boil. Add meat to the braising liquid, cover the pan with a lid or aluminum foil and place it in the oven. After one hour, add thyme and continue cooking for approximately one more hour until the meat is very tender, but not falling apart. 

Remove meat from the braising liquid and keep warm. Strain liquid through fine sieve and pour liquid into sauce pan and reduce. While simmering, skim fat and other solids from the surface. Reduce until sauce consistency is reached. While sauce is reducing, heat a large sauté pan over medium high heat and cut mushrooms into thin slices. Brown mushrooms in oil then add to sauce. Season to taste. 
Reheat ribs in sauce and serve over polenta. 

Method for polenta: 
Bring water to a boil in a medium sauce pan. Lower the heat and add polenta, cooking for approximately 20 minutes. Stir often to avoid clumping and scorching. Finish with cheese and butter. Season with salt. 

To serve:
Portion polenta onto center of two plates and place ribs on top. Spoon sauce and mushrooms over ribs and garnish with fresh thyme sprig. Pour four glasses of 2012 ZIATA Oakville Cabernet Franc. Invite your favorite people to the table. Enjoy.

 

 
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