Country Beef Short Ribs and Rosemary Polenta

Country Beef Short Ribs and Rosemary Polenta
Coun

Instructions

1
Combine flour, salt, and pepper in a shallow bowl. Dip ribs into flour mixture, turning to coat all sides.
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2
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.
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3
Drain off fat.
4
Return all ribs to the pan.
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5
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.
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BrothBroth
OnionOnion
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6
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.
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Aluminum FoilAluminum Foil
7
Serve short ribs, onions, and sauce with Rosemary Polenta.
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PolentaPolenta
OnionOnion
SauceSauce
8
[Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
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9
For Rosemary Polenta: Bring water to a boil in a large saucepan.
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Sauce PanSauce Pan
10
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.
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11
Mixture will thicken upon standing.
12
Add water as needed to reach desired consistency.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs on the menu? Try pairing 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. One wine you could try is Ca'Momi Merlot. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.
Ca'Momi Merlot
Ca'Momi Merlot
The 2014 Napa Valley Merlot is smooth, savory and hopelessly seductive. The nose reels you in with aromas of earth, tobacco, boysenberries, and smoke. On the palate, slow-cooked plum andblackberry simmer together with nutmeg, cloves, and a touch of graphite. A burst of fresh acidity brightens gentle vanilla notes, mint, and tantalizing spices before a sleek black cherry compote brings you home. Richly textured and full of savory charm, this wine will make you fall in love with Merlot all over again.
DifficultyExpert
Ready In3 hrs, 30 m.
Servings6
Health Score36
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