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Braised Short Ribs Recipe! #tipit
Food & Drink
6 bone-in beef short ribs (about 5¾ pounds)
2 ribs celery, cut into ½ inch pieces
2 carrots, peeled and cut into ½ inch pieces
2 (6 oz.) cans tomato paste
2-3 tsp passion fruit vinegar or balsamic vinegar
2 ½ cups dry red wine
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Coarse ground black pepper
4 cups milk
4 cups water
2 cups polenta
3 tablespoons unsalted butter
2 teaspoons salt
⅓ cup Parmesan, grated
Dry the ribs thoroughly with paper towels and season generously with salt and pepper. Coat the bottom of an oven-safe heavy pot or dutch oven with olive oil and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded – If necessary, cook the ribs in batches.
While the short ribs are browning, preheat your oven to 375 degrees. Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.
Once browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add a fresh coating of oil. Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes. Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the thyme and bay leaves. Cover your pot and place it in the hot oven. Allow to cook for 3 hours, checking periodically and adding more water if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking time, to allow the sauce to further reduce.
Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the vinegar.
Serve the ribs on top of creamy polenta with additional braising liquid.
In a large saucepan, bring the milk, water, butter and salt to a boil. Add the polenta and whisk constantly for 3 to 4 minutes.
Reduce the heat to low, and simmer for 45 minutes, partially covered, stirring every 10 minutes or so, to prevent clumping.
Off heat, stir in the parmesan and adjust the consistency with additional milk, if needed.