Country Beef Short Ribs and Rosemary Polenta

Name: Country Beef Short Ribs and Rosemary Polenta
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoons black pepper; 1 kilograms boneless beef short ribs; 822 grams beef broth; 118 milliliters dry red wine or cranberry juice; 1 teaspoon dried thyme; 79 milliliters all-purpose flour; 2 teaspoons chopped fresh rosemary; 3 cloves garlic, peeled and chopped; 59 milliliters milk; 237 milliliters coarsely chopped onion; 118 milliliters grated Parmesan cheese; 1 teaspoons salt; 237 milliliters cold water; 237 milliliters yellow cornmeal

Country Beef Short Ribs and Rosemary Polenta might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains roughly 41g of protein, 87g of fat, and a total of 1079 calories. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. A mixture of parmesan cheese, milk, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Combine flour, salt, and pepper in a shallow bowl. Dip ribs into flour mixture, turning to coat all sides.

Ingredients you will need

Pepper

All Purpose Flour

Ribs

Salt

Dip

Equipment you will use

Bowl

Heat oil over medium-high heat in a 5 to 6-quart pan. Brown ribs, half at a time, in hot oil on all sides.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Frying Pan

Drain off fat.

Return all ribs to the pan.

Ingredients you will need

Ribs

Equipment you will use

Frying Pan

Add broth, wine, onion, garlic, thyme, and bay leaves. Bring to a boil; reduce heat. Simmer, covered, for 3 hours or until beef is tender.

Ingredients you will need

Bay Leaves

Garlic

Broth

Onion

Thyme

Beef

Wine

Transfer ribs and onions to a serving platter and cover with foil. Skim fat from cooking liquid; discard bay leaves. If sauce is too thin, bring to boiling and cook, uncovered, about 10 minutes to thicken.

Ingredients you will need

Bay Leaves

Onion

Sauce

Ribs

Equipment you will use

Aluminum Foil

Serve short ribs, onions, and sauce with Rosemary Polenta.

Ingredients you will need

Beef Short Ribs

Rosemary

Polenta

Onion

Sauce

[Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*. Rinse hands once complete.]

Ingredients you will need

Cooking Oil

Equipment you will use

Stove

For Rosemary Polenta: Bring water to a boil in a large saucepan.

Ingredients you will need

Rosemary

Polenta

Water

Equipment you will use

Sauce Pan

Combine cornmeal, cold water, and salt in a small bowl. Slowly add cornmeal mixture to boiling water while stirring constantly. Cook, stirring constantly, until mixture returns to a boil. Reduce heat to low. Cook, uncovered, for 10 minutes or until mixture is very thick, stirring often. Stir in milk, Parmesan cheese, and rosemary.

Ingredients you will need

Parmesan

Cornmeal

Rosemary

Water

Milk

Salt

Equipment you will use

Bowl

Mixture will thicken upon standing.

Add water as needed to reach desired consistency.

Ingredients you will need

Water

Equipment

Ingredients

Servings:

bay leaves 1teaspoons

black pepper 1kilograms

boneless beef short ribs 822grams

beef broth 118milliliters

dry red wine or cranberry juice 1teaspoon

dried thyme 79milliliters

all-purpose flour 2teaspoons

chopped fresh rosemary 3cloves

garlic, peeled and chopped 59milliliters

milk 237milliliters

coarsely chopped onion 118milliliters

grated Parmesan cheese 1teaspoons

salt 237milliliters

cold water 237milliliters

yellow cornmeal

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.