Briased Beef Short Ribs over Polenta

There are a few dishes in this world that make me weep....braised meats are one of them, especially when braised in some wine.  Nothing better than a rich, highly flavourful and aromatic dish of melt in your mouth beef.
This dish is best made the day before to allow all of the flavors to get to know each other, which makes it a super easy meal to serve to guests. Re-heat in the same oven safe pot in low temperature oven.  Gives you more time to mingle with your peeps!  I highly suggest doing this, in fact I insist. Before re-heating, scoop off the fat...these ribs can render down quite a bit.  When re-heating the ribs, if the braising liquid is too thin, make a slurry of a little cornstarch and liquid or mash equal parts butter and flour and stir in.  Alternatively, take the lid off for the last 1/2 hour in the oven.

I have used the not so traditional beef short rib that you might see in Asian cuisine, as well as the bigger meatier ones and they both work well.  Just make sure they're short ribs and not regular beef ribs.
Serve this either over mashed potatoes or creamy polenta (recipe follows).  Serve it with something green...I usually do garlicky green beans, asparagus if in season or Rapini.

P.S. you need to use a dutch oven or large pot that can go from stove to oven for this.  I'm not a crock pot kinda gal for lack of control over the finished product and have no idea if that would work.  I will take no responsibility if it doesn't...just sayin'.

P.P.S.  Read this entire post & recipe before making.....it'll make for a flawless journey.

I have 3 picture to share.....all different nights, all wicked delish! This might be one of my favourite meals.

SOOOOOO DANG GOOOOD! This was the day I made it, which is the day before I serve it.....gives me time to hang with my company while it's re-heating in the oven.  All you have to do is make the Polenta!  Easy!

The photo below is from an "Italian" night I hosted....Polenta on a board...very rustic and fun!

Braised Beef Short Ribs over Polenta

Serves 4-6 (Read the post before starting  for tips and tricks!)

Braised Short Ribs
2 tbsp Extra Virgin Olive Oil
3lbs beef short ribs, meatier the better
Salt & Pepper
All purpose flour, approx 1/4 cup
1 medium sweet onion, finely chopped
6 cloves garlic, chopped
2 ribs of celery, finely chopped
3 carrots, peeled and diced
2 tbsp Tomato Paste
3 sprigs of Thyme
2 sprigs Rosemary
1 cup hearty Red Wine (I've used a Tempranillo and Cabernet Sauvignon)
2 cups beef broth (I've used Campbell's Stock First Beef Stock with great results but regular will do)
Parsley, finely chopped  (optional)

Polenta
1 cup yellow cornmeal
4 cups water
1 tsp salt
1 tbsp butter
1/3 cup grated Parmesan

Pre-heat the oven to 325F
Cut the beef ribs into portions, lightly salt and pepper and toss in flour to coat.  In a dutch oven or heavy oven proof pot, heat 1 tbsp of oil.  Brown the ribs on all sides in batches, adding more oil as needed.  Set the ribs aside.
In the same pot, add the onion, garlic, celery and carrots.  Cook stirring occasionally for 5-6 minutes or until slightly softened.  Add the herbs and tomato paste and give mix around.  Add the wine and place the beef and accumulated juices back in the pot.  Pour in the stock.  The liquid should come within an inch of covering the ribs.  If more liquid is needed, add a little extra wine, stock or water.
Bring to a simmer on the stove, place the lid on top and put in the oven on the middle rack.  Braise for 2 1/2 hours, giving a gentle stir and checking liquid every 45 minutes.

**If making ahead, cool it down and keep it in the same pot.  Refrigerate for up to a day.  Skim off fat before re-heating in a 300F oven for about an hour.

Polenta - Just before serving, make the polenta.  Not all cornmeal is created equal.  The one I use is finely ground and cooks up quick.  Coarser ground will take longer...sometimes up to 20 minutes. Read the package.
Bring 4 cups water to a gentle boil.  Add salt.  Slowly pour in the cornmeal in a stream, constantly stirring with a whisk.  Once it starts to thicken, which could happen quickly, turn the heat down a little and stir until completely thickened, like a soft mashed potato.  Remove from the heat, add the butter and Parmesan.

Serve the Beef over the Polenta on a large platter and sprinkle with chopped Parsley if using. Voila!