Welcoming 2013: Braised Short Ribs with Creamy Polenta

What better way to ring in the New Year and shout "fuhgeddaboudit!" to the suggestion of a post-holiday diet with a decadent dish like this?

Off for the day, hangover-free and with time to kill, this little labor of love was well worth the effort. There happened to be an extra special bottle of wine on hand (The Doctor, 2007, Krupp Brothers), and with a gorgeous salad and roasted broccoli & garlic on the side, 2013 started to feel very welcome, indeed.

I've adapted the recipe below from William-Sonoma's Comfort Food, thanks to a smidgen of previous short rib experience and a few recipe comparisons. I hope you enjoy this meal as much as we did.

Is this giving away the ending?
A gluttonous -- er -- gorgeous dish! 

BRAISED SHORT RIBS WITH CREAMY POLENTA
Serves 6, or 2 with leftovers for one seriously good ragu.

Ingredients:

3 TBS. EVOO
5-6 lbs. meaty, bone-in, individual cut short ribs
4 tsp. Kosher salt, divided
1 tsp. freshly ground black pepper
1 large yellow onion, chopped
2 carrots, diced
1 celery stalk, diced
6 garlic cloves (minimum), minced
*1/2 or 1 whole habanero pepper, minced
1/3 c. all-purpose flour
2 c. robust red wine (think Cabernet Sauvignon)
3 c. beef stock
2 TBS. tomato paste
1 TBS. fresh rosemary, minced
3 TBS. fresh parsley, chopped
2 tsp. fresh thyme, chopped
1 bay leaf
1 c. whole milk
1 1/3 c. quick cooking polenta
1/2 c. (plus more for serving) Parmesan cheese
2 TBS. butter

*If you're up for a little heat on the back of your tongue -- and I think a nice flavor component within this fatty dish -- go for it. Be smart about prepping these deceivingly tiny heat bombs, though. Mince the pepper with gloves and glasses on (I also position the cutting board under stove's vent). Onions aren't the only veggies that'll make your eyes water, and these do worse.


Directions:

Preheat the oven to 325 degrees and prep your veggies & herbs.

In a Dutch oven, heat the EVOO over medium-high heat. Season the short ribs with 2 tsp. salt and cracked pepper. In batches (lest we crowd the pot!), add the short ribs and cook, turning occasionally, until browned on all sides -- about five minutes per batch. Transfer to a large plate.

Lined up and ready for action.  

Chillaxin' post-brownin'. 

The ribs release quite a bit of fat while browning -- it's what they do best. Carefully discard the excess fat leaving enough to coat the bottom of the pot.

Add the Holy Trinity (onions, carrots and celery) and cook, stirring occasionally, until the onion is softened and well on its way to translucent, about 7 minutes. Stir in the garlic and habanero if using, and cook until fragrant -- another minute or so.

The Holy Trinity (I'm sure God approves). 

Once the Holy Trinity and garlicy mixture is smelling like an Italian grandma's idea of Heaven, slowly mix in the flour, stirring well. Gradually incorporate the wine, stirring continuously. (You'll notice the flour thickens it up immediately). Now add the beef stock.

More stirring to be done -- whisk in the tomato paste, herbs and bay leaf.

Finally, add the short ribs back into the party -- er, pot. They should be barely covered with liquid. Bring the goodness to a boil, then cover the pot at carefully place into the pre-heated oven.
NOTE: I have a small Dutch oven, and found putting a cookie sheet on the rack below the Dutch oven useful, catching several drips as the short ribs bubbled away happily over the next few hours. 

Cook these bad boys for about 2 1/2 hours, but set your timer in 45 minute increments. Every 45, carefully lift them from the oven to rearrange the ribs to ensure they're covered with liquid and cooking evenly.

The first 45-minute mark.
I love that they rise to the surface like champagne bubbles in a flute! 

You're not finished yet. Transfer the ribs to a waiting platter and tent with foil to keep warm. There's a good chance some of the meat will slide off their respective bone, but don't panic -- it's further proving you've done a terrific job.

Let the remaining cooking liquid sit undisturbed for 5 minutes. Revisit the pot and skim off the fat that's no doubt gathered on the surface. (I removed an astounding three ramekins full -- well over a cup -- of fat from the surface. It's worth the work). Once the fat is removed, remove the bay leaves and bring the liquid to a boil over high heat, and cook stirring constantly until reduced by about 1/4.

Turn off the heat and return the short ribs to the pot to rewarm.

Just before serving, whip up the polenta. It's a snap! In a heavy bottomed saucepan, bring 3 c. water (I used beef broth), the milk, and 2 tsp. of salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking continuously, until the polenta is thick, about 1 - 1 1/2 minutes. Remove from the heat and stir in the Parmesan (and a TBS or so of butter, if you're feeling really gluttonous).

Divide the polenta among warmed deep serving bowls, top with the short ribs in their sauce and devour immediately. Bon appetit!


Craving more? If you have leftover short ribs, turn them into tomorrow night's dinner - a divine ragu. Remove the bones, shred the meat, stir back into the sauce, and reheat until warm. Toss with freshly cooked pappardelle.