Recipes

Braised Short Ribs with Polenta

 

When I was in my early 20s I traveled to Rome with my best friend. We stayed with her aunt’s sister-in-law. It was an amazing experience to see the beautiful city with a local guide. We also got to enjoy home cooked meals. One night she made polenta and beef. It was delicious!

Fast forward to nowadays. I make a Trader Joe’s run at least once a week. I always pass by the polenta in a tube and reminisce about my Italian adventure.

Although this meal sounds fancy, it was quite simple. I love meals I can prepare and then set to cook low and slow. My method is to prepare the ingredients and get everything started during my son’s last nap of the day (usually between 3-4 or 4-5 pm) and then finish up once he goes to bed (around 7:30-8 pm).

 

Print Recipe
Braised Short Ribs with Polenta
Prep Time 30 Minutes
Cook Time 3 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 3 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Drizzle olive oil in the Dutch oven. Brown the short ribs and set aside. Leave the tasty bits of browning in there.
  3. Add the mirepoix mix (fancy word for diced celery, carrots and onion). Stir.
  4. Add the 1/2 cup of red wine to deglaze.
  5. Add the bay leaves, 2 cloves of garlic and salt and pepper.
  6. Add the mushrooms on top of the mirepoix/red wine mix.
  7. Place the browned short ribs on top of the mushrooms.
  8. Put a few sprigs of rosemary on top (can also use Thyme or any other fresh herbs you desire).
  9. Put the lid on and put it in the oven for 2 1/2 hours.
  10. Saute the kale in olive oil, water and remaining garlic - approximately 5 minutes.
  11. Fry the polenta in a non-stick pan. Slice the polenta into 1/4 inch rounds, put in a heated skillet that is covered in olive oil. Brown each side 3-5 minutes.
  12. Plate up! Put the polenta rounds in first, place kale on top. Then top with the short ribs and mirepoix/mushroom mix.
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