Target: 6 × 4 inches · landscape

Braised Short Ribs with Creamy Polenta

240 min · 6 servings

Ingredients

□ 5 lb bone-in English-cut beef short ribs

□ 2 1/2 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper

□ 2 tbsp neutral oil

□ 1 large yellow onion, diced

□ 2 medium carrots, diced

□ 2 celery stalks, diced

□ 4 garlic cloves, chopped

□ 2 tbsp tomato paste

□

□ 3 cups low-sodium beef stock

□ 6 fresh thyme sprigs

□ 2 bay leaves

□ 1 cup coarse-ground polenta

□ 4 cups whole milk

□ 2 cups water

□ 4 tbsp unsalted butter, divided

□ 1 cup finely grated Parmesan cheese

1. Heat oven to 325 F. Season ribs with 2 tsp salt and pepper; brown in oil in batches, then transfer.

2. Soften mirepoix; brown garlic and tomato paste. Deglaze with wine, or grape juice and vinegar; add stock and herbs.

3. Cover and braise 2 1/2 to 3 hours, turning once, until the ribs are spoon-tender.

4. Strain and defat the liquid, then boil 12 to 18 minutes until glossy and spoon-coating.

5. Whisk polenta into simmering milk and water; cook until tender. Add butter and Parmesan, glaze ribs, and serve.

Cook’s note: For clean fat removal, chill the ribs in strained braising liquid and lift off the solid fat.