Bone-In Braised Short Rib with Parmesan Polenta
I found some online inspiration for short ribs from Inquiring Chef and tried it out at home with a few tweaks. Check out the original here!
Prep Time: 30 minutes
Cook Time: 3 hours
Serves: 4 people
Braised Short Ribs:
2 lbs bone-in short ribs (about 8-10 oz per person)
2 tbsp cooking oil
1 package baby spinach
1 small onion, chopped
3 ribs celery, chopped
3 carrots, chopped
½ cup red wine (whatever kind you want to drink for the night)
4 cups low-sodium beef stock
6 springs thyme
1 tbsp. flour
3 cups milk
2 cups water
½ tsp salt
1 cup polenta
2 tbsp. butter
½ cup grated parmesan cheese
Preheat oven to 325° F
Season the short ribs on all sides with salt and pepper.
Heat a large pan over med-high heat and add oil. When it simmers, add short ribs and brown on all sides, about 2 minutes per side. Transfer to a plate and return pan to heat.
Add onion, celery and carrots to pan. Sauté until soft, about 4 minutes. Add red wine and stir, scraping up any browned bits that remain in the pan. Simmer for 2 minutes.
Transfer mixture to glass pan and add stock, thyme and short ribs. The short ribs should be mostly covered with liquid. Lightly cover with foil and place in oven. Cook until the meat easily falls off the bone, 2.5-3 hours. Remove from oven and let rest for 20 minutes.
To make gravy, strain the cooking liquid and return to the pan. Whisk in 1 tbsp. flour and simmer until thick, about 10 minutes.
While the meat rests, make the polenta by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add polenta. Continue whisking until the polenta begins to thicken, about 3 minutes. Reduce heat and cook at low simmer until the polenta thickens, about 20 minutes. Stir in butter and parmesan until fully mixed.
Sautee spinach until wilted, about 2 minutes.
Spoon polenta into serving bowls. Top each serving with spinach, short ribs and gravy.