SHORT RIBS POLENTA RECIPES

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INCREDIBLE BRAISED BEEF SHORT RIBS WITH RED WINE & GARLIC



Incredible Braised Beef Short Ribs With Red Wine & Garlic image

These Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.

Provided by Kristy Bernardo

Total Time 3 hours 30 minutes

Prep Time 10 minutes

Cook Time 3 hours 20 minutes

Yield 6

Number Of Ingredients 13

6 lbs beef short ribs (give or take, this doesn’t have to be exact)
2 tbsp canola oil
3 medium onions, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1/4 cup all-purpose flour
1 tbsp tomato paste
1 bottle of dry red wine
32 oz beef stock (preferably low-sodium)
a head of garlic, the top sliced off to expose the cloves
a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
1 bay leaf
coarse salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350°.
  • Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
  • Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
  • Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
  • Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
  • Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it's reduced by 1/3. Season to taste with salt and pepper.
  • Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you're watching your carb intake, mashed cauliflower is also delicious.

Nutrition Facts : Calories 1221 calories, CarbohydrateContent 16 grams carbohydrates, CholesterolContent 340 milligrams cholesterol, FatContent 81 grams fat, FiberContent 3 grams fiber, ProteinContent 91 grams protein, SaturatedFatContent 35 grams saturated fat, ServingSize 1, SodiumContent 547 grams sodium, SugarContent 4 grams sugar, TransFatContent 5 grams trans fat, UnsaturatedFatContent 46 grams unsaturated fat

GRILLED BBQ SHORT RIBS RECIPE | GUY FIERI | FOOD NETWORK



Grilled BBQ Short Ribs Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 24

4 1/2 pounds beef short ribs (3 inches long by 5 inches wide)
2 teaspoons kosher salt 
2 teaspoons freshly ground black pepper 
2 tablespoons olive oil 
2 cups 1/4-inch dice onions 
1 cup 1/4-inch dice carrots 
1 cup 1/4-inch dice celery 
4 cloves garlic, peeled and smashed 
4 sprigs fresh sage 
4 sprigs fresh thyme 
1 bottle dry red wine
1 cup chicken stock 
1/2 cup red wine vinegar 
1/4 cup barbecue sauce 
1/4 cup brown sugar 
2 tablespoons hot sauce, such as Frank's 
1/2 teaspoon crushed red pepper flakes 
Roasted Red Pepper Polenta, recipe follows
1/4 cup scallions, sliced thin on the bias, optional
3 red bell peppers
1 teaspoon kosher salt 
2 cups stone-ground cornmeal 
1 cup grated fresh Pecorino Romano 
2 tablespoons unsalted butter 

Steps:

  • Season the short ribs with 1 teaspoon each of the salt and black pepper. Heat the oil in a pressure cooker over medium-high heat. When hot, add the short ribs and sear on all sides, 4 to 6 minutes. Remove from the pressure cooker and reserve.
  • Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes. There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan. Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce. Let the wine reduce for 6 minutes. Add the short ribs back to the pressure cooker and stir well. Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes. Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes. Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions. Transfer the ribs to a plate. Reserve to the side.
  • Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes.
  • Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well. Bring the sauce to a simmer. Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes.
  • Prepare a grill for medium-high heat. Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes. Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more. Remove the short ribs to a cutting board and allow to rest 5 minutes.
  • Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using. Serve immediately.
  • To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
  • In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.

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