I woke us starving. But I didn’t want breakfast, I woke up craving short ribs. Crazy right? Anyway, my craving for short ribs caused me to have to make a trip to the Commissary for, you guessed it… short ribs. Typically I do something unimaginative with them or they end up in the crock pot, but today, I used a recipe I’d been wanting to try for a while. And I gotta say they came out good.
Today I made braised short ribs. So let me tell you how long it took to do the first stage of cooking. Have you heard Adele’s 21 yet? Well It is one of my favorite cd’s. I plugged the good old ipod into the stereo and walked into the kitchen. As Adele’s first track was cranking up, I was just starting to prep for cooking this dish. When the last track played I was just sliding the pot into the oven for it’s 2 1/2 hour bake-a-thon. Every 45 minutes I stirred this lovely smelling concoction in my oven. I couldn’t wait to eat it. I got this recipe out of a Williams Sonoma cookbook. I tweaked the recipe a little. I left out the bay leaf and I used sea salt instead of kosher, and I served it on a bed of garlic mashed potatoes instead of polenta but I’ll post the recipe the way it was written.
Braised Short Ribs with Creamy Polenta
Olive Oil – 3 Tablespoons
Meaty, Bone In, Short Ribs – 6 Pounds
Kosher Salt – 4 Teaspoons
Freshly Ground Pepper – 1 Teaspoon
Yellow Onion – 1, chopped
Carrots – 2 diced (I used 6)
Garlic – 6 cloves, chopped (I minced mines)
All Purpose Flour – 1/3 cup
Hearty Red Wine – 2 cups
Beef Stock – 3 cups
Tomato Paste – 2 Tablespoons
Fresh Rosemary – 1 Tablespoon, minced (I used 2, I love Rosemary)
Bay Leaf – 1 (I left it out)
Whole Milk – 1 cup
Quick Cooking Polenta – 1 1/3 cups
Parmesan Cheese – 1/2 cup Freshly Grated
Preheat the oven to 325 degrees. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season the short ribs with 2 teaspoons of salt & pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 – 6 minutes per batch. Transfer to plate. (A Sunshinie hint: cook them in small enough batches so that they don’t touch in the pan, and pat them dry before adding them to the pan, that way they sear and do not boil)
Add the remaining 1 tablespoons oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens. About 5 minutes. Stir in the garlic and cook unto fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the win, then the stock. Stir in the tomato paste, rosemary, and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not add hot water as needed. (If you add water, make sure you taste it at the end of cooking to make sure it doesn’t need more salt or pepper) Bring the liquid to a boil. cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered in liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter, and tent with aluminum foil to keep warm. (no worries if the meat separates from the bone, just a sign it’s tender)
Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat, cook, stirring until reduced by about 1/4. About 10 minutes. Discard the bay leaf, return the sort ribs to the pot.
Just before serving, make the polenta: In a heavy saucepan, bring 3 cups of water, the milk and the remaining 2 teaspoons salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, unto the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmesan. Divid the polenta among warmed deep serving bowls, top with ribs and sauce and serve at once.
Makes 6 servings.
I finished off dinner with a relatively quick and easy dessert. I made Chocolate Chip cookies. Easy enough.
Had the house smelling good for all of 20 minutes. Wanna know what it smells like now? Smoking oil lol. I had to re-season one of my cast iron pans tonight. I figured since the oven had been running since 2pm anyway, another hour wouldn’t hurt. But it’s done.
My feet and back hurt from being in the kitchen practically all day. But I’m stuffed and have some yummy cookies to show for it, so I’m happy. I hope everyone is having a wonderful weekend. Now that I’m upstairs with my feet up, I’m doing just lovely. I’m off to eat a cookie, Night all!