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Beef Short Ribs w/polenta

(recipe, LB Nichols)

Introduction

Beef Short Ribs and Polenta recipe from FoodNetwork.com (Emeril) 2hr 30mins

Ingredients

  1. Ribs:
  2. * 1 rack beef short ribs, about 2½ pounds, cut into 4-ounce portions
  3. * 2 tablespoons ancho chile powder
  4. * 2 tablespoons olive oil
  5. * 1 tablespoon soy sauce
  6. * 1 dried ancho chile
  7. * 1 medium yellow onion, sliced
  8. * 4 cloves garlic, peeled and smashed
  9. * 6 tablespoons Worcestershire sauce
  10. * 6 tablespoons light brown sugar
  11. * ⅛ cup kosher salt
  12. * 1 gallon water
  13. * Cheddar Polenta, recipe follows
  14. Cheddar Polenta:
  15. * 1½ cups water
  16. * 2 cups milk
  17. * 2 teaspoons minced garlic
  18. * 1 bay leaf
  19. * 2 teaspoons chopped fresh thyme leaves
  20. * 1½ teaspoons salt
  21. * ½ teaspoon freshly ground black pepper
  22. * 1 cup polenta
  23. * 4 tablespoons unsalted butter
  24. * ½ cup grated cheddar cheese
  25. * 2 tablespoons grated Parmesan

Steps

  1. Ribs Steps:
  2. Season both sides of the ribs with the ancho chile powder. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.
  3. Preheat the oven to 350 degrees F.
  4. Place a roasting pan over 2 burners on the stove. Add oil and sear ribs on all sides. Add the soy sauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, kosher salt, and water to the roasting pan, and bring to a simmer over medium-high heat. Adjust the seasoning, to taste, and tightly cover, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 to 3½ hours.
  5. Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.
  6. Polenta steps:
  7. In a large, heavy saucepan, combine 1½ cups of water with the milk, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
  8. Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.
  9. Yield: 8 appetizer servings