Braised Short Ribs over Fontina Polenta
Last week I shared some of my trip to New Zealand, and Bungy Jumping. While I still have more New Zealand adventures to tell, and our time in Australia, I decided to share a recipe today instead. Later this week I’ll fill you in on more of the details of the remainder of our trip. I hope you’ll stop back by……..
The weather in the Midwest this week has been unseasonably cool and rainy which is typical for May. So Sunday when the temperature was in the 50s and chilly, I decided I’d use my oven instead of grilling.
One of my favorite places to grab lunch or dinner here in town is Katie’s Pizza & Pasta. I rarely get the pizza or pasta, instead I order their unique salads and entree’s or appetizers. The last time I dined there I had their 6 Hour Braised Short Ribs over Fontina Polenta – an appetizer, but quite filling. It was so tender and flavorful and paired perfectly with the Fontina Polenta. I haven’t been able to erase them from my mind, so when I decided to cook dinner in the oven, these short ribs were what came to mind.
I immediately searched Google for 6 Hour Braised Balsamic Short Ribs. Balsamic was an ingredient in this dish, giving it that extra special flavor. I found quite a few recipes, yet one resonated best with what appeared most similar to the dish I had at Katie’s.
I went to Whole Foods to gather all ingredients needed that I didn’t already have on hand. The recipe calls for boneless short ribs, but I opted to get bone-in short ribs for that added flavor.
This recipe is so simple to prepare. I used my LeCreuset Dutch Oven to prepare the dish, but any stock pot will do.
An ideal meal on a fall or winters day, but if in the mood for beef, anytime of year will satisfy the most discriminating palates.
If you live in St. Louis and don’t feel like making this dish then head over to Katie’s Pizza & Pasta and order it. However I have to say this version was a dead ringer for theirs. I hope you’ll try it………
Braised Short Ribs with Fontina Polenta
Simple to prepare but packed with flavor.
For the Short Ribs:
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 4 (6 to 8-ounce) pieces boneless short ribs (I used bone-in ribs)
- 1 medium onion, chopped (about 1 cup)
- 2 large cloves garlic, smashed
- 1/2 cup red wine
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 (1- by 3-inch) strip of orange zest, white pith removed (I used a microplane and zested the same amount)
For the Polenta:
- 1 Tbsp. unsalted butter
- 3 Tbsp. finely minced onions
- 1 1/4 cups milk (I used fat free)
- 1/4 cup quick-cooking polenta
- pich sea salt
- pinch freshly ground black pepper
- 1 tsp. cane sugar or brown sugar
- 2 Tbsp. freshly grated Fontina cheese
- Short Ribs: Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
- Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
- When short ribs are done cooking, discard bay leaves and pour juices into a fat separator and separate. Season to taste with salt and pepper.
- Polenta: Approximately 5-7 minutes before removing the ribs from the oven heat butter in a medium saucepan over medium heat. Saute the onions until transluent. Add the milk and bring to a boil.
- Lightly whisk in the polenta, salt pepper, and sugar. Cook until thickened, about 3 minutes. Stir in the Fontina until melted.
- To Plate: Divide Fontina Polenta among 4 plates or bowls and top with short rib(s), then spoon with sauce, if desired. Serve immediately.
Adapted from: Serious Eats
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