Short Rib Ragu with Polenta Croutons

This dish gets better with time because the flavors in the ragu have time to meld.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

3.0 by 1 people

Rate This!

  • Makes: 8 servings
  • Prep: 45 mins
  • Bake: 2 hrs 15 mins + 1 hour 325 degrees F/375 degrees F
  • Cool: 30 mins

Short Rib Ragu with Polenta Croutons

Reviews (0)

3.0 by 1 people

Rate This!

Directions

  1. Preheat oven to 325 degrees F. Sprinkle ribs with salt and pepper. In a 6- to 8-quart oven-going Dutch oven heat 1 tablespoon of the oil over medium-high heat. Cook ribs, half at a time if necessary, in hot oil until brown on all sides. Remove ribs, reserving drippings in Dutch oven. Cook onions and garlic in the reserved drippings over medium heat for 2 minutes, adding another 1 tablespoon of the oil if necessary. Add carrots and celery; cook about 5 minutes more or until vegetables are tender, stirring occasionally.
  2. Return ribs to Dutch oven. Stir in broth, wine, tomato paste, and thyme sprigs. Bring to boiling. Cover Dutch oven; transfer to the oven. Bake for 1 1/2 hours. Stir in mushrooms. Bake, uncovered, for 45 to 60 minutes more or until ribs are tender and sauce is slightly thickened. Cool for 30 minutes. Discard thyme sprigs. Season to taste with additional salt and pepper.
  3. Transfer rib mixture to a large airtight container; cover. Chill for at least 8 hours (up to 3 days).
  4. Preheat oven to 375 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. Using a spoon, remove any fat from surface of the sauce. Spoon ribs and sauce into the prepared baking dish. If desired, cut ribs into smaller portions.
  5. Using a thin metal spatula, loosen edges of the Firm Polenta from sides of loaf pan. Remove polenta from pan; cut into 1-inch cubes. Arrange cubes evenly over ribs and sauce in baking dish. Brush cubes with the remaining 1 tablespoon oil.
  6. Bake, uncovered, about 1 hour or until ribs and sauce are heated through and polenta is light brown. If desired, sprinkle with parsley.

Firm Polenta

Directions

  1. In a medium saucepan bring the 2 1/2 cups water to boiling. In a medium bowl stir together cornmeal, the 1 cup cold water, and salt. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook 25 to 30 minutes or until mixture is thick, stirring frequently and adjusting heat as needed to maintain a slow boil. Pour into an 8x4-inch loaf pan. Cover; chill at least 8 hours or up to 3 days.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Short Rib Ragu with Polenta Croutons)

  • Per serving:
  • 593 kcal ,
  • 41 g fat
  • (16 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 20 g monounsaturated fat ),
  • 86 mg chol. ,
  • 716 mg sodium ,
  • 26 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 22 g pro.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close