Classic Braised Short Ribs With Creamy Polenta
Classic Braised Short Ribs With Creamy Polenta****
This comforting dish features tender, braised short ribs paired with creamy polenta, making it perfect for a cozy family dinner or a special occasion. The preparation time is about 15 minutes, with a cooking time of 2.5 to 3 hours, so it requires some patience but offers a rewarding outcome.
The difficulty level is moderate, suitable for home cooks seeking to impress with a hearty, flavorful meal.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup cornmeal
- 4 cups water
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Cooking Instructions:
- Prepare the Ribs: Season the short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Sauté until soft and translucent, about 5-7 minutes.
- Deglaze: Pour in the red wine to deglaze the pot, scraping up any browned bits. Let it simmer for a couple of minutes.
- Braise: Return the short ribs to the pot. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2–2.5 hours, or until the ribs are tender.
- Cook the Polenta: In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal and reduce heat to low. Stir continuously until thickened, about 15-20 minutes. Stir in heavy cream and Parmesan cheese; season with salt and pepper to taste.
- Serve: Once the short ribs are tender, remove from the oven and discard herbs. Serve the ribs over a generous portion of creamy polenta, garnishing with fresh parsley if desired. Enjoy your hearty, comforting bowl!
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Red Wine-Infused Short Ribs Over Herb-Infused Polenta
Red Wine-Infused Short Ribs Over Herb-Infused Polenta****
This elegant dish features succulent, red wine-infused short ribs served atop a rich, herb-infused polenta, delivering a burst of flavor and comfort in every bite. Preparation takes about 20 minutes, and cooking time is around 2.5 to 3 hours, making it a wonderful choice for a special gathering. The difficulty level is moderate, perfect for cooks looking to elevate their culinary skills with a delightful meal.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup cornmeal
- 4 cups water
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Cooking Instructions:
- Prepare the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs until browned on all sides, then set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Sauté until soft, about 5-7 minutes.
- Deglaze with Wine: Pour in the red wine, deglazing the pot and scraping up any browned bits. Let it simmer for a few minutes.
- Braise the Ribs: Return the short ribs to the pot and add beef broth, tomato paste, rosemary, thyme, and bay leaf. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) for 2–2.5 hours, or until the ribs are fork-tender.
- Cook Herb-Infused Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in cornmeal and reduce heat to low. Stir continuously for 15-20 minutes until thickened. Mix in heavy cream, Parmesan, parsley, chives, and season with salt and pepper.
- Serve: Once the short ribs are tender, remove from the oven and discard herbs. Serve the ribs over the herb-infused polenta, garnishing with more fresh herbs if desired. Enjoy this delicious combination!
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Smoky Chipotle Braised Short Ribs With Parmesan Polenta
Smoky Chipotle Braised Short Ribs With Parmesan Polenta****
This hearty and flavorful dish features tender, smoky chipotle-braised short ribs balanced by creamy Parmesan polenta. Preparation takes around 25 minutes, with a cooking time of 3 to 3.5 hours, making it a perfect choice for a cozy evening or impressing guests.
The difficulty level is moderate, inviting adventurous cooks to explore bold flavors.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chipotle in adobo sauce, minced
- 2 cups beef broth
- 1 cup canned diced tomatoes (with juices)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 cup cornmeal
- 4 cups water
- 1 cup grated Parmesan cheese
- ½ cup heavy cream
- Fresh cilantro, for garnish (optional)
Cooking Instructions:
- Prepare the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat vegetable oil over medium-high heat. Sear the ribs until browned on all sides, then remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and garlic. Sauté until softened, about 5 minutes. Stir in the minced chipotle and cook for an additional minute.
- Combine Ingredients: Add beef broth, diced tomatoes, Worcestershire sauce, and smoked paprika to the pot. Bring the mixture to a simmer.
- Braise the Ribs: Return the short ribs to the pot. Cover and transfer to a preheated oven at 300°F (150°C) for about 3 hours, or until the ribs are fork-tender.
- Make Parmesan Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in cornmeal, reducing heat to low. Stir continuously for about 15-20 minutes until thickened. Mix in heavy cream, Parmesan cheese, and season with salt.
- Serve: Once the short ribs are tender, remove them from the oven and shred the meat if desired. Serve the ribs over the Parmesan polenta, garnishing with fresh cilantro if you like. Enjoy this rich and comforting dish!
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Mushroom and Thyme Braised Short Ribs on Garlic Polenta
Mushroom and Thyme Braised Short Ribs on Garlic Polenta****
This hearty dish offers tender, flavorful short ribs braised with earthy mushrooms and fragrant thyme, served atop creamy garlic polenta.
Preparation takes about 30 minutes, with a cooking time of approximately 3 to 3.5 hours, making it a fantastic meal for gatherings or a cozy night in. The difficulty level is moderate, perfect for cooks looking to experiment with savory flavors.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or shiitake), sliced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 cup cornmeal
- 4 cups water
- 4 cloves garlic, peeled and smashed
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
- Fresh thyme sprigs, for garnish (optional)
Cooking Instructions:
- Prepare the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs until browned on all sides, then remove and set aside.
- Sauté Aromatics and Mushrooms: In the same pot, add chopped onion and garlic, cooking until softened (about 5 minutes). Add the sliced mushrooms and sauté until they release moisture and are tender, about 5-7 minutes.
- Combine Ingredients: Pour in the beef broth and red wine, and stir in the fresh thyme. Bring to a simmer.
- Braise the Ribs: Return the short ribs to the pot, cover, and transfer to a preheated oven at 300°F (150°C) for about 3 hours, or until the ribs are fork-tender.
- Make Garlic Polenta: In a separate saucepan, bring 4 cups of water to a boil. Add the smashed garlic. Gradually whisk in cornmeal, reducing heat to low. Cook while stirring continuously for about 15-20 minutes until thickened. Mix in heavy cream, Parmesan cheese, and season with salt to taste. Remove the smashed garlic before serving.
- Serve: Once the ribs are tender, remove them from the oven. Serve the short ribs over the garlic polenta, garnishing with fresh thyme sprigs if desired. Enjoy this rich and soothing dish!
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Sweet and Spicy BBQ Short Ribs With Jalapeño Polenta
Sweet and Spicy BBQ Short Ribs With Jalapeño Polenta
This dish combines tender, slow-cooked short ribs glazed with a sweet and spicy BBQ sauce, paired with creamy jalapeño polenta for a unique flavor experience.
With a preparation time of about 20 minutes and a cooking time of approximately 3-4 hours, this recipe is perfect for anyone looking to impress with a dish that balances sweetness and heat. The difficulty level is moderate, making it suitable for cooks ready to tackle bold flavors.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup BBQ sauce (store-bought or homemade)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (or to taste)
- 1 cup cornmeal
- 4 cups water
- 1-2 jalapeños, seeded and finely chopped (adjust to taste)
- ½ cup grated cheddar cheese
- ½ cup heavy cream
- Fresh cilantro or green onions, for garnish (optional)
Cooking Instructions:
1. Prepare the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, then remove and set aside.
2. Make the BBQ Glaze: In a bowl, mix the BBQ sauce, apple cider vinegar, brown sugar, and cayenne pepper until well combined.
3. Braise the Ribs: Return the ribs to the pot, pour the BBQ glaze over them, and toss to coat. Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours, or until the ribs are fork-tender.
4. Make Jalapeño Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Add the chopped jalapeños and reduce heat to low, cooking until thickened (about 15-20 minutes).
Stir in heavy cream and cheddar cheese until melted and smooth.
5. Serve: Once the ribs are tender, remove them from the oven. Serve the BBQ short ribs over the jalapeño polenta, garnishing with fresh cilantro or green onions if desired. Enjoy the delightful blend of sweet and spicy flavors!
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Italian Style Braised Short Ribs With Tomato Basil Polenta
Italian Style Braised Short Ribs With Tomato Basil Polenta****
This dish features succulent short ribs braised in a rich tomato and herb sauce, served with creamy tomato basil polenta. It combines comforting Italian flavors and is perfect for a cozy dinner or a special gathering.
With a preparation time of about 30 minutes and a cooking time of around 3-4 hours, the recipe is considered moderate in difficulty, making it an excellent choice for home cooks enthusiastic to create a hearty and flavorful meal.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup red wine (optional, can substitute with beef broth)
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cornmeal
- 4 cups water
- ½ cup freshly chopped basil
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
Cooking Instructions:
- Sear the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned; remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and cook until softened. Add minced garlic and cook for another minute until fragrant.
- Create Braising Liquid: Pour in red wine (or beef broth), scraping up any browned bits from the bottom. Stir in crushed tomatoes, tomato paste, beef broth, oregano, thyme, and add the bay leaf.
- Braise the Ribs: Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours or until the ribs are fork-tender.
- Prepare Tomato Basil Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Cook until thickened (approximately 15-20 minutes). Stir in heavy cream, grated Parmesan, and chopped basil until blended.
- Serve: Once the ribs are tender, remove them from the oven. Serve the braised short ribs over the tomato basil polenta and enjoy the rich, comforting Italian flavors!
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Coffee and Cocoa Braised Short Ribs on Cheddar Polenta
Coffee and Cocoa Braised Short Ribs on Cheddar Polenta****
This unique dish features tender short ribs braised in a savory coffee and cocoa blend, creating a rich and complex flavor profile.
Paired with luscious cheddar polenta, it offers a delightful contrast of flavors and textures, ideal for an impressive dinner party or a comforting meal at home.
With a preparation time of about 30 minutes and a cooking time of 3-4 hours, this recipe is considered moderate in difficulty, perfect for home cooks keen to elevate their culinary skills.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup strong brewed coffee
- 1 tablespoon unsweetened cocoa powder
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup cornmeal
- 4 cups water
- 1 cup shredded sharp cheddar cheese
- ½ cup heavy cream
Cooking Instructions:
- Sear the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned; remove and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook until softened. Add minced garlic and sauté for an additional minute until fragrant.
- Create Braising Liquid: Stir in brewed coffee, cocoa powder, beef broth, Worcestershire sauce, thyme, and bay leaf, scraping any browned bits off the bottom of the pot.
- Braise the Ribs: Return the short ribs to the pot, ensuring they are submerged in the braising liquid. Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours or until the ribs are tender and easily pull apart.
- Prepare Cheddar Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Cook until thickened (approximately 15-20 minutes). Stir in heavy cream and cheddar cheese until smooth and well combined.
- Serve: Once the ribs are done, remove them from the oven. Serve the braised short ribs over the creamy cheddar polenta, and enjoy the rich flavors that meld beautifully together!
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Asian-Inspired Short Ribs With Ginger Lemongrass Polenta
Asian-Inspired Short Ribs With Ginger Lemongrass Polenta****
This delectable dish combines tender short ribs braised in a fragrant Asian-inspired sauce, resulting in a savory umami flavor that pairs beautifully with ginger lemongrass polenta. Perfect for a comforting weeknight dinner or a special occasion, the preparation time is around 30 minutes, with a cooking time of 3-4 hours. This recipe is considered moderate in difficulty, making it a rewarding challenge for home cooks.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 stalks lemon grass, trimmed and minced
- 1 cup low-sodium soy sauce
- 1 cup beef broth
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ground black pepper
- 1 cup cornmeal
- 4 cups water
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
Cooking Instructions:
- Sear the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until browned; remove and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook until softened. Stir in minced garlic, ginger, and lemongrass; sauté for an additional 2-3 minutes until fragrant.
- Prepare Braising Liquid: Add soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, and black pepper to the pot. Scrape any browned bits off the bottom to incorporate flavor.
- Braise the Ribs: Return the short ribs to the pot, ensuring they are submerged in the braising liquid. Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours until the ribs are tender and easily pull apart.
- Make Ginger Lemongrass Polenta: In a separate saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal, stirring constantly to avoid lumps. Cook until thickened (approximately 15-20 minutes). Stir in lime juice and chopped cilantro for final flavor.
- Serve: Once the ribs are done braising, remove them from the oven. Serve the Asian-inspired short ribs over the ginger lemongrass polenta, drizzling some of the braising liquid over the top for added flavor. Enjoy!
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Rustic Braised Short Ribs With Roasted Garlic Polenta
Rustic Braised Short Ribs With Roasted Garlic Polenta****
This hearty dish features succulent short ribs braised to perfection in a rich and savory sauce, perfectly complemented by creamy roasted garlic polenta. Ideal for a cozy dinner or a gathering with friends, the preparation time is about 30 minutes, with a cooking time of 3-4 hours. This recipe offers a moderate level of difficulty, making it a rewarding cooking experience.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 onions, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup cornmeal
- 4 cups milk
- 1 head of garlic, roasted
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Sear the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned, then remove and set aside.
- Sauté Aromatics: In the same pot, add the diced onions and cook until softened. Stir in minced garlic and cook for another minute until fragrant.
- Prepare Braising Liquid: Add beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and smoked paprika to the pot, scraping up any browned bits.
- Braise the Ribs: Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and transfer to a preheated oven at 300°F (150°C). Cook for 3-4 hours until the ribs are tender.
- Make Roasted Garlic Polenta: While the ribs are braising, prepare the polenta. In a saucepan, combine milk and roasted garlic (squeezed from the head) and bring to a simmer. Gradually whisk in cornmeal, stirring continuously until thickened (about 15-20 minutes). Stir in butter for creaminess.
- Serve: Once the ribs are done, remove them from the oven. Serve the braised short ribs over the roasted garlic polenta, garnishing with fresh parsley. Enjoy!
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Cilantro-Lime Short Ribs on Zesty Corn Polenta
Cilantro-Lime Short Ribs on Zesty Corn Polenta****
This vibrant dish features tender short ribs marinated in zesty cilantro-lime flavors, served atop a creamy corn polenta that adds a delightful texture and sweetness.
Perfect for a lively dinner or special occasion, this recipe has a preparation time of about 20 minutes, with a cooking time of around 3 hours. The difficulty level is moderate, making it a satisfying endeavor for home cooks.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup fresh lime juice (about 4-5 limes)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 cup cornmeal
- 4 cups water
- 1 cup milk
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- 2 tablespoons unsalted butter
- Zest of 2 limes
Cooking Instructions:
- Marinate the Ribs: Season the short ribs with salt and pepper. In a bowl, mix lime juice, honey, ground cumin, and half of the chopped cilantro. Marinate the ribs for at least 1 hour, or ideally overnight in the refrigerator.
- Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Remove the ribs from marinade (reserve marinade) and sear on all sides until browned. Set aside.
- Sauté Aromatics: In the same pot, add the diced onion and garlic, cooking until softened and fragrant.
- Prepare Braising Liquid: Pour in beef broth and reserved marinade, scraping up any browned bits. Return the short ribs to the pot and cover.
- Braise the Ribs: Transfer the pot to a preheated oven at 300°F (150°C). Cook for about 3 hours until the ribs are fork-tender.
- Prepare Zesty Corn Polenta: In a saucepan, bring water and milk to a boil. Gradually whisk in cornmeal and reduce heat, stirring continuously until thickened (about 15-20 minutes). Stir in butter, lime zest, and remaining cilantro for flavor.
- Serve: Once the ribs are done, plate them over the zesty corn polenta and garnish with additional cilantro. Enjoy!
Maple-Bourbon Braised Short Ribs With Maple Corn Polenta
Maple-Bourbon Braised Short Ribs With Maple Corn Polenta****
This hearty dish features succulent short ribs infused with the rich flavors of maple and bourbon, served with a sweet and creamy corn polenta that perfectly complements the richness of the meat.
Ideal for a cozy family dinner or a gathering with friends, this recipe requires about 30 minutes of preparation and 3 hours of cooking time, making it moderately challenging, yet deeply rewarding.
Ingredients:
- 4 bone-in short ribs (about 2-3 pounds total)
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup bourbon
- 1/2 cup pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1 cup cornmeal
- 4 cups water
- 1 cup milk
- 2 tablespoons unsalted butter
- 1/4 cup maple syrup (for polenta)
- Chopped green onions, for garnish
Cooking Instructions:
- Season and Sear the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat vegetable oil over medium-high heat. Sear the ribs on all sides until browned, then set aside.
- Sauté Aromatics: In the same pot, add diced onion and garlic, cooking until softened and fragrant.
- Prepare Braising Liquid: Pour in beef broth, bourbon, maple syrup, and Worcestershire sauce, scraping up any browned bits. Return the short ribs to the pot and cover.
- Braise the Ribs: Transfer the pot to a preheated oven at 300°F (150°C). Cook for about 3 hours, or until the ribs are fork-tender.
- Make Maple Corn Polenta: In a saucepan, bring water and milk to a boil. Slowly whisk in cornmeal, reducing heat and stirring continuously until thickened (approximately 15-20 minutes). Stir in butter and maple syrup for sweetness.
- Serve: Plate the tender short ribs over the maple corn polenta and garnish with chopped green onions. Enjoy your comforting meal!
