Short Ribs with Polenta
Serves 620 mins prep90 mins cook
Juicy short ribs cooked with red wine and a mix of vegetables, served with creamy Parmesan polenta and pan-roasted herb carrots for a comforting meal.
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What you need
Instructions
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. 4: Cover and transfer into the oven for about an hour and a half; uncover and cook for another 30 minutes or until fork tender. 5: To make the polenta, bring broth to a gentle simmer; slowly sprinkle cornmeal until it thickens. 6: Add butter, cream cheese, Parmigiano Reggiano, salt, and pepper to the polenta. 7: Sauté carrots in olive oil and butter, then season with salt and pepper. 8: Once short ribs have cooked, remove from the Dutch oven, strain the sauce, and reduce it until desired thickness; optionally remove some of the fat. 9: To assemble, add polenta, carrots, short ribs, and plenty of sauce, then enjoy!View original recipe