Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta

on December 23, 2013

This dish is so wonderful and comforting on cold days, it just gives you warm fuzzies inside. I start out by seasoning my flour well, with salt and pepper before coating all the short ribs. This helps in thickening the sauce in the end. I brown them on all sides in a mixture of olive oil and grape seed oil for higher burning temperature so the oil doesn’t burn. I do the browning in batches. I used butternut squash, parsnips, carrots, gold potatoes, mushrooms, onion, garlic, and roasted Poblano peppers for my veggies. I made sure they were all about the same size so they would cook evenly. I started sauteing all the veggies in a heavy bottom pot. I reserved back all the potatoes and half the root vegetables, and mushrooms to add them to the dish around 3/4’s of the way through. After veggies have start to soften I place the short ribs back in to the pot on top of the veggies and add some beef stock and red wine enough to come up about 3/4 of the way, but not covering the ribs. I also throw in 2 sprigs of fresh rosemary and some fresh thyme. In a 350 degree preheated oven with the lid on I cook them for 3 hours. Then I pull the pot out and add the potatoes, reserved root veggies and mushrooms and continue cooking for another hour or so, until the potatoes, veggies and mushrooms are done. At this point I pull out the herb sprigs and all the ribs and take the meat off the bone, and the meat is so tender you won’t even have to shred it. I take about 2 ladles of the cooked vegetables from the bottom of the pot, the ones that have been cooking since the beginning and puree them,this gives the sauce some body, then add them back into the pot along with the shredded meat. Give everything a good stir and keep warm with the lid on so you can get started on the cheesy Polenta. Whenever I make a dish like this is when I use Polenta to put on the bottom of the bowl so when I ladle on the beef short ribs and veggies, the Polenta just soaks up all the flavors, it’s so good. To make my Polenta ( follow the directions on the package).ImageImageImageImageImage I put equal parts heavy cream and chicken stock with a pinch of kosher salt, and bring them up to a boil and slowly add the polenta whisking constantly the entire time until it thickens. I then add grated  Parmigiano – Reggiano cheese. That’s it the dish is done and you are ready to eat. Talk about a roller coaster in your mouth, Wow!


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