Caterina, aka @thecookingmawma shows you how to make braised short rib with creamy polenta – the ultimate Valentine’s Day dinner for someone special. Slow-braised, fall-apart tender short ribs over cozy polenta make a romantic, restaurant-worthy meal at home. Share this with who you’re cooking for on Valentine’s Day to get them excited for dinner!
INGREDIENTS:
*serves 4-6* -for the short ribs- 5-7 bone-in short ribs (about 4-5lbs) 1 tsp pepper 2 tsp salt, divided, plus more to taste 1/2 cup all-purpose flour 1 (4-oz) container of diced pancetta OR 8 pieces of bacon, cut into small pieces 2 tbsp olive oil 1 shallot, diced 1 white/yellow onion, diced 3 carrots, peeled and diced 2 celery ribs, diced 2 cups dry white wine (ex. Chardonnay) 2 1/2 cups beef broth 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 fresh bay leaves -for the polenta- 3 1/2 cups chicken broth 1 cup polenta 3 tbsp butter 2 cups grated parmigiano-reggiano cheese 1 tsp salt, plus more to taste
INSTRUCTIONS:
1. Make the short ribs: Preheat the oven to 350 degrees F.
2. Season short ribs with the pepper and 1 tsp of the salt on all sides. Dip seasoned short ribs in all-purpose flour on all sides, and shake off any excess flour.
3. In an oven-safe Dutch oven/pot, cook pancetta on medium heat, stirring occasionally, until crispy, about 5 minutes. Once crispy, remove pancetta with a slotted spoon (do not discard pancetta grease in pot).
4. Add olive oil to the Dutch oven and heat on medium-high heat. Add seasoned short ribs and brown on ALL sides, about 45 seconds per side. Do not overcrowd the Dutch oven – brown in batches, if needed. Remove short ribs from the Dutch oven once all are browned.
5. Lower heat to medium and add shallot, onion, carrots and celery. Cook for about 5 minutes, stirring occasionally, until somewhat softened.
6. Add wine and scrape bottom of Dutch oven to deglaze. Bring to a boil on medium heat. Boil, undisturbed, for 2 minutes. After 2 minutes, add beef broth and remaining 1 tsp salt.
7. Bring short ribs back to the Dutch oven and make sure they are almost fully submerged in the liquid. Add thyme, rosemary and bay leaves. Taste for salt, and add more if needed.
8. Cover with a lid, and place in the preheated oven and cook for 2 hours. After 2 hours, reduce oven temperature to 325 degrees F and cook for an additional 45 minutes, or until short ribs are fall-off-the-bone tender.
9. Make the polenta: In a saucepan, bring chicken broth to a boil on medium heat. Once boiling, slowly add polenta and continuously whisk until smooth. Lower temperature to low and cover with a lid. Cook, whisking every few minutes to prevent sticking to the bottom of the pan, for 20 minutes. Remove from the heat. Stir in the butter, cheese and salt to taste. Serve with short ribs and enjoy!