Name: Juicy Short Ribs with Polenta
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: International
Ingredients: Seasoned Beef Chuck Short Rib; Kitchen Basics Beef Bone Broth; Ménage à Trois Sultry Red Wine; Bob's Red Mill Dark Rye Flour, Organic; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Carrot; Celery Stalk; Napoleon Co. Grille Garlic Cloves; Colo-Pac Produce, Inc. Shallots Onions; McCormick Gourmet™ Organic Turkish Bay Leaves; SIGNATURE SELECTS Tomoto Paste, Product; Mountain Fruit Co. Fruit Spread The Fig Galaxy - 9.5 Oz; Angel Brand Thyme Sticks; O Organics Rosemary, Organic; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Black Pepper, Ground; Bob's Red Mill Cornmeal, Medium Grind; Signature Select Broth 14.5 oz; Land O Lakes Butter, with Olive Oil & Sea Salt; O Organics Cream Cheese Spread Tub; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Open Nature Cream Cheese Alternative, Non-Dairy, Chives & Onions

1: Preheat oven at 350°F.

2: Cut Chuck into chunks and season with salt and pepper; dredge in flour and sear in olive oil on all sides until caramelized.

3: Add red wine, beef broth, shallots, carrots, celery, garlic, bay leaves, tomato paste, fig jam, thyme, rosemary, salt, and pepper; cover and transfer into the oven for about an hour and a half.

4: Uncover and cook for another 30 minutes or until fork tender.

5: To make the polenta, bring broth to a gentle simmer; slowly sprinkle in cornmeal until it thickens; add butter, cream cheese, Parmigiano Reggiano, salt, and pepper.

6: Sauté carrots in olive oil and butter and season with salt and pepper.

7: Once short ribs have cooked, remove from the Dutch oven, strain the sauce and reduce until desired thickness; optional - remove some of the fat.

8: To assemble, add polenta, carrots, short ribs, and sauce, and enjoy!

Juicy Short Ribs with Polenta

Serves 4

20 mins prep

90 mins cook

110 mins total

What you need

How to make