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Braised Boneless Beef Short Ribs In A Red Wine Reduction Over White Cheddar Polenta

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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 available anywhere else.

The name of my dish, Braised Boneless Beef Short Ribs In A Red Wine Reduction Over White Cheddar Polenta 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.

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

I’m asked a lot what the difference is between grits and polenta. I’ve always known polenta to be used in Italian cuisine and grits always being a staple in southern cuisine and this is true but the real difference is in the corn.

While polenta is made from ground yellow corn, grits are made from white corn (also known as hominy). The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

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 Beef Short Ribs.

Roasted Red Peppers

Piquillo Peppers (2)

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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
Total Time: 3 hours 15 minutes
Yields: 4 to 6 servings
Equipment, 1 (6-quart) Dutch oven with a lid, 1 (6-quart) saucepot, 1 (10-cup) food processor, 2 rimmed baking sheet pans, 1 (9 x 11) baking dish

Ingredients
3 pounds of boneless short ribs
1/4 cup of olive oil
2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

2 tablespoons of olive oil
1 (12-ounce) jar of roasted Piquillo peppers, puréed
1 onion, diced, 2-inch dice
2 cups of carrots, 2-inch dice
4 cups of butternut squash, peeled and seeded, 2-inch dice
5 cloves of garlic, minced
1 tablespoon of tomato paste
1 teaspoon of red pepper flakes
1 tablespoon of fresh rosemary, finely chopped
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 cups of Cabernet Sauvignon
3 1/2 cup of beef stock, unsalted
1 (14.5-ounce) can of beef consommé
*slurry
2 tablespoons of Italian flat-leaf parsley, finely chopped, extra for garnish

Ingredients For Polenta:
1 cup of instant polenta
3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of white cheddar, freshly grated (reserve 1/2 a cup for the topping)

Directions:
Preheat
oven to 450-degrees F.
Start by prepping all the vegetables. You want them all to be approximately the same size so they cook evenly. Butternut squash, carrots, onions, and minced garlic, and the purèed Piquillo peppers. Set aside.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 1/2 teaspoons of freshly ground black pepper. Mix to combine. Arrange 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 both sides.

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

In a preheated Dutch oven over medium-high heat, add the olive oil, onions, and carrots. Season with 1 tablespoon of Kosher salt and 1 teaspoon of freshly ground black pepper, stirring occasionally, cook for 2 to 3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining 1/2 tablespoon of Kosher salt and 1/2 teaspoon of freshly ground black pepper, stirring occasionally for another 2 to 3 minutes.

Note: It’s important to season each layer as you go.

Once the vegetables start to soften, add the purèed Piquillo peppers, stir to combine. Add the red pepper flakes, 1 tablespoon of finely chopped rosemary, and Italian flat-leaf parsley, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to *deglaze the pot. Using a wooden spoon, scrape all the bits off the bottom of the pot. After the wine reduces, by half, approx. 2 to 3 minutes, add the beef consommé and beef stock.

Adjust oven temperature to 325-degrees F.
Remove the short ribs from the oven, add the ribs with their juices to the pot, gently stir to combine. Bring everything back up to a boil, cover, turn the heat off, and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork-tender.

Adjust oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Turn heat to medium-high add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil, stirring occasionally, cook until the sauce thickens. Turn the heat down to the lowest temperature (warm), carefully add the short ribs back into the pot. Cover 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.

Directions For the White Cheddar Polenta:
In a large saucepot, add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a whisk, slowly whisk in the cornmeal. As soon as the liquid is completely absorbed, 2 to 3 minutes. Remove the pot from the heat and add the butter. Switch to a wooden spoon, stir until butter is incorporated. Next, add the grated white cheddar, stir to combine.

In a 9 x 11 buttered baking dish, add the prepared polenta. spread out evenly into the buttered casserole dish. sprinkle with the reserved white cheddar evenly over the top. Cover the casserole dish tightly with foil. Bake for 15 minutes. Remove the foil and bake for another 5 to 7 minutes or until polenta is hot and bubbly.

To Serve: Spoon the White Cheddar Polenta in the bottom of a serving bowl. Ladle a good helping of my Braised Boneless Beef Short Ribs In A Red Wine Reduction on top. Garnish with Italian flat-leaf parsley. Serve hot.

*deglaze: To dilute meat sediments (in a pan) to make a gravy or sauce, typically using wine.

*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 (water) 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 Root Vegetables Over Cheesy Grits

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My Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits is one dish I love serving to family and friends. There are a few steps required for this recipe but it’s so worth it. Complex flavors and textures are what make this dish so delicious!

I’m asked a lot, what’s the difference is between grits and polenta? I’ve always known, polenta to be used in Italian cuisine and grits always being a staple in southern dishes, and this is true, but the real difference is in the corn.

While polenta is made from ground yellow corn, grits are made from white corn (also known as hominy). The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

It’s important when making a dish like this that you get all the prep done in advance.

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Cremini Mushrooms

Potatoes (2)

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Flat Leaf Italian Parsley

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Beef Short Ribs Over Polenta

Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Equipment: 1 (6-quart) Dutch oven, 1 rimmed baking sheet pan, large mixing bowl, 1 (10-cup) food processor

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

Ingredients For Cheesy Grits
1 cup half-and-half
4 cups of chicken stock, unsalted
1 cup of coarse stone-ground white grits
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter, unsalted
4 ounces of Parmigiano-Reggiano cheese, freshly grated

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 turning halfway through the cooking process 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 tops off the poblanos and remove the 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.

Adjust the oven temperature 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 the ribs until browned on both sides. If necessary, do this in batches, do not overcrowd the pot. 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 cook until the wine reduces by half. Add the minced garlic, beef broth, and herbs.

Return browned ribs to the Dutch oven. Bring the liquid back up to a boil over medium-high heat. Turn the heat off, cover, and transfer to 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. Add the diced potatoes and whole mushrooms. Cover and place back into the oven for the remaining 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 times 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, cover to keep warm.

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.

Directions For Cheesy Grits:
In a large pot over medium-high heat, bring half-and-half, chicken broth, to a boil. Add the Kosher salt. In a slow stream, while continuously whisking, add the cornmeal. Reduce the heat to low and cook at a bare simmer, still whisking until the cornmeal thickens and slow bubbles begin to erupt about 15 minutes. Remove the pot from the stove, switch to a wooden spoon, stir in butter, fresh ground black pepper, and cheese. Transfer to a baking dish, cover with foil. Keep warm until serving.

To Serve: Spoon the Cheesy Polenta in the bottom of a serving bowl. Ladle a good helping of the Braised Beef Short Ribs With Root Vegetables Over Cheesy Polenta. Serve hot.

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