Chipotle Braised Short Ribs and Cheesy Polenta

Spoonfuls of cheesy polenta are an excellent way to catch all of the delicious juices from the ribs.

Prep Time:
50 mins
Cook Time:
3 hrs
Total Time:
3 hrs 50 mins
Servings:
6

Ingredients

  • 3 pound boneless beef short ribs or 12 bone-in beef short ribs

  • 1 teaspoon kosher salt or 3/4 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • cup all-purpose flour

  • 1 tablespoon vegetable oil

  • 2 cup dry red wine or cranberry juice

  • 1 14.5 ounce can beef broth

  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

  • 3 cloves garlic, peeled

  • 1 bay leaf

  • 6 cup water

  • 2 tablespoon sugar

  • 8 ounce baby carrots with tops, trimmed, or regular carrots, sliced

  • 2 small parsnips, peeled and sliced

  • 1 10 ounce package (15 to 20) red pearl onions, peeled*

  • 1 cup chopped, seeded tomatoes (2 medium)

  • 1 canned chipotle chile peppers in adobo sauce, drained and chopped

Cheesy Polenta

  • 2 ½ cup water

  • 1 cup yellow cornmeal

  • 1 cup cold water

  • ½ teaspoon salt

  • ¼ cup milk

  • ½ cup finely shredded Parmesan cheese (2 ounces)

Directions

  1. Trim fat from ribs. Sprinkle ribs with salt and pepper. Place flour in a shallow dish. Dip ribs in flour, turning to coat. In a 6- to 8-quart Dutch oven cook ribs, half at a time, in hot oil over medium-high heat until brown on all sides. Drain off fat. Add wine, broth, dried thyme (if using), garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

  2. Meanwhile, in a large saucepan bring the water to boiling. Add sugar; stir until sugar is dissolved. Add carrots, parsnips, and onions. Cook for 5 to 7 minutes or just until vegetables are tender; drain. Submerge vegetables in a large bowl of ice water; cool for 5 minutes. Drain; cover and chill until needed.

  3. Add tomatoes, chipotle peppers, and fresh thyme (if using) to rib mixture. Simmer, covered, for 30 minutes. Stir in chilled vegetables. Simmer, covered, about 30 minutes more or until ribs are very tender. Remove bay leaf.

  4. To serve, use a slotted spoon to transfer ribs and vegetables to shallow bowls. Spoon Cheesy Polenta alongside the ribs and vegetables. Skim fat from cooking liquid; spoon some of the liquid over ribs and vegetables.

Cheesy Polenta

  1. In a large saucepan bring 2 1/2 cups water to boiling. Meanwhile, in a medium bowl combine cornmeal, cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to low. Cook, uncovered, for 10 to 15 minutes or until mixture is very thick, stirring occasionally. Stir in milk. Gently stir in Parmesan cheese until melted.

*Tip:

To peel onions easily, cook in boiling water for 30 seconds. Drain and cool. Cut a thin slice off each root end and squeeze from the other end to remove the peel.

Nutrition Facts (per serving)

463 Calories
15g Fat
43g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 463
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 60mg 20%
Sodium 1100mg 48%
Total Carbohydrate 43g 16%
Total Sugars 11g
Protein 25g
Vitamin C 14.8mg 74%
Calcium 181.7mg 14%
Iron 4.3mg 24%
Potassium 844mg 18%
Folate, total 72.6mcg
Vitamin B-12 3.4mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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