Intermediate
Cook Time: 3 hours
Prep Time: 30 minutes
Serves 4-6
Beef Short Ribs Over Polenta
Ingredients
2.5 lbs Short Ribs bone in
1 bottle of Cabernet Sauvignon
1 can beef broth
1 24 0z can crushed tomatoes
2 tbsp better than bouillon beef base
1 sweet onion
2 celery stalk chopped finely
1 cup carrot chopped finely
2 rosemary sprigs minced
5 garlic cloves minced
4 sprigs of thyme
1/4 cup Italian parsley chopped coarsely
1/2 tablespoon onion powder
1/2 tablespoon salt
1 tbsp garlic powder
1 tbsp sugar
2 bay leafs
pepper
olive oil
Garnish: Italian Parsley & Parmesan Cheese
Directions:
On medium high heat pour in enough Olive oil to cover bottom on Le Creuset (3 Tbsp.) until hot. Add in Onion, garlic, rosemary, carrot, thyme and celery and cook until tender. Stir around so that everything cooks evenly. Next add in wine, better than bouillon beef mixture and beef broth Cover and reduce to half.
In a large bowl season short ribs with salt, pepper, garlic powder and onion powder. Next, dredge short ribs in flour. In a separate skillet heat olive oil and place short ribs into skillet and brown on both sides on medium high heat.
Once wine and beef broth have reduced to half add in Beef short ribs, canned tomatoes, sugar, bay leafs and Italian Parsley. Cover and slow cook for 3 hours on low heat. Stir occasionally.
Polenta
Purchase precooked Polenta
1/2 tube polenta 12 oz
1/2 pint heavy cream
1 tsp salt
2 Tbsp. unsalted butter
In a small pot add butter and melt on medium low heat. Next, add in polenta and break down with a fork. Then, stir in the cream and salt. Once heated use an immersion blender to make creamy.
Garnish with Italian Parsley and Parmesan cheese
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