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Let's Dish With Linda Lou

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

Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

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To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

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Be sure to keep checking their progress until they look like the picture above.

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On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

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For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

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Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

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Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

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Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

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Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta

 

 

My Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta is a dish I love serving to family and friends. There are a few steps in making this recipe but it’s so worth it. A lot of complex flavors and textures are what make this dish so delicious! It’s important when making a dish like this that you get all the prep done in advance.

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Beef Short Ribs Over Polenta

Equipment: 6-quart Dutch oven, 1 rimmed baking sheet pan, large mixing bowl, food processor
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

Ingredients For Beef Short Ribs:
2-pounds beef short ribs
4 tablespoon grapeseed oil (substitute vegetable oil)
1 cup all-purpose flour
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper

Ingredients:
2 tablespoons grapeseed oil
2- pounds beef short ribs, browned
3 poblano peppers, roasted and seeded, 2-inch dice
1-pint whole cremini mushrooms
1 medium-size butternut squash, peeled, 2-inch dice
1 large sweet onion, 2-inch dice
2 parsnips, 2-inch dice
2 carrots, 2-inch dice
2 large Yukon Gold potatoes, 2-inch dice
5 cloves garlic, minced
2 cups Cabernet Sauvignon
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
3 1/2 cups of unsalted beef broth or stock
2 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
garnish with fresh Italian flat-leaf parsley

Ingredients For Cheesy Polenta
2 cups half and half
4 cups unsalted chicken broth
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
2 cups quick cooking Polenta
4 tablespoons unsalted butter
4 ounces grated Parmigiano-Reggiano cheese

Directions For Roasting Poblano Peppers:
Preheat oven to 425-degrees F.
Rub Poblano peppers with olive oil, place on a rimmed baking sheet pan, roast on all sides until they develop a beautifully charred skin on the outside, about 30 minutes, times may vary slightly. Remove from the oven, place in a heat-safe bowl and cover with plastic wrap. This method traps the steam and allows for easy removal of the skin. From there, slice the top of the poblano and remove the stems and seeds.

Directions For Browning Beef Short Ribs:
In a large mixing bowl add the all-purpose flour, Kosher salt, and fresh ground black pepper, whisk to combine. Add the short ribs in batches to the seasoned flour. Shake off the excess flour and transfer the short ribs to a rimmed baking sheet pan until all the short ribs are coated.

Preheat oven to 350-degrees F.
Place 6-quart Dutch oven over medium heat. Add 2 tablespoons of oil, and heat until it is almost smoking. Working in batches (2 tablespoons of oil per batch), add the seasoned floured beef short ribs to the hot oil. Cook ribs until browned on both sides. Remove the ribs from the pot and transfer to a rimmed baking sheet pan. Set aside.

Add onions, carrots, parsnips, butternut squash, and roasted poblano peppers to oil in the Dutch oven. Cook over medium heat, stirring occasionally (using a wooden spoon), until vegetables are softened and golden, about 10 minutes.

Add 1 cup of the Cabernet, stir with a wooden spoon until all the browned bits have been scraped from the bottom of the pot, and the pot is clean. Add the remaining cup of Cabernet and reduce by half. Add the minced garlic, unsalted beef broth, and herbs.

Return browned ribs to the Dutch oven. Bring the liquid to a simmer over medium-high heat. Cover the pot, and place it in the oven. Cook for 3 hours until short ribs are very tender.

After the short ribs have been cooking for 2 hours 15 minutes carefully remove the pot from the oven. Remove the lid and add the diced potatoes and whole mushrooms. Replace the lid and place back into the oven for the remainder of the time, 45 minutes.

Transfer the pot from the oven to the top of the stove. Remove the short ribs from the pot. Ladle as much fat off the top of the sauce as possible. Take two ladles of the vegetables from the bottom of the pot and transfer to a food processor.  Pulse a couple of time until the vegetables are purèed. Add the purèed vegetable back into the pot, stir to combine.

Set the heat to the lowest setting, stirring occasionally. As soon as the short ribs are cool enough to handle, remove the meat from the bones. Using two forks, shred into small pieces. Return the shredded meat to the pot, stir to combine. Turn the heat to off, place the lid and keep warm.

Directions For Cheesy Polenta:
In a large pot over medium-high heat, bring half and half, unsalted chicken broth, and salt to a boil. Add the polenta in a slow stream while whisking constantly. Lower the heat to medium-low and cook, stirring with the whisk, until polenta thickens and slow bubbles erupt about 5 minutes.  Remove the pot from the stove, switch to a wooden spoon,  stir in butter, pepper, and cheese. Keep warm until serving.

To Serve: Ladle the cheesy Polenta in the bottom of a serving bowl. Ladle the Braised Beef Short Ribs With Winter Vegetables Over Cheesy Polenta. Serve hot.

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