Red Wine Braised Short Ribs with Creamy Blue Cheese Polenta Recipe

I’m always looking to create meals that are easy to make but, don’t taste like it. These are the kinds of dishes that people will think you slaved all day in the kitchen when in reality you let the dinner cook itself. This Red Wine Braised Short Ribs and Creamy Blue Cheese Polenta is EXACTLY that. 

It’s simply showstopper of a meal. If any of you are looking dinner ideas to impress your valentine, here’s your chance! You’ll also be on point with the foodie trend because braised short ribs are totally “in” right now. Restaurants are finding ways to innovate the classic recipe to make it their own.  I wanted to stick to its original presentation but make it indulgent. The meat becomes fall apart tender once soaked in a red wine and tomato broth. But, it is serving it over creamy blue cheese polenta and the juices from the ribs dribbling into this polenta that makes this meal so luxurious.

Both portions of the meal are incredibly easy to make…you just need a couple of hours on hand for the beef to braise.

As long as time is on your side, you’ll be plating up a succulent supper.

…all for the love of the dish

Missy

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Red Wine Braised Short Ribs with Creamy Blue Cheese Polenta Recipe

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Yield: 4 servings

Ingredients

  • For the Short Ribs:
  • 3 lbs short ribs
  • 2 cups dry red wine
  • 1 & 1/2 cups crush tomatoes
  • 1 4oz can tomato paste
  • 1 32oz container of beef broth
  • 1 Bay leaf
  • 2 sprigs Thyme
  • Salt and pepper
  • 2 tbsp olive oil
  • For the Creamy Polenta:
  • 32 oz reduced sodium chicken broth
  • 3/4 cup ground cornmeal
  • 4 oz crumbled blue cheese
  • 3 tbsp butter
  • salt and pepper to taste

Instructions

  1. Tools Required- Dutch Oven
  2. For the Short Ribs:
  3. Preheat the oven to 350 degrees.
  4. Heat oil in the dutch oven. Cut meat into 3 inch chunks. Toss into oil and allow them to brown on each side for (about 4 minutes each side). Transfer the ribs to another plate, set aside.
  5. Add the wine, bay leaf and thyme to the pot and let it cook down, about 3 minutes. Add the tomato paste, crushed tomatoes beef broth, salt and pepper to the pot. Let simmer for about 15 minutes. Add the meat back to the pot and bring it all to a boil.
  6. Transfer the dutch oven into the preheated oven and let cook for 3 hours.
  7. For the Creamy Polenta:
  8. Meanwhile about 20 minutes before the short ribs are ready bring the chicken broth for the polenta to a boil. Then slowly stir in the polenta. Let simmer for about 15-18 minutes, stirring occasionally to keep smooth. Then stir in the butter and blue cheese until fully melted and folded in. Season with salt and pepper to taste.
  9. Serve your short ribs with some of their juices over the polenta for a decadent dinner.

Notes

I have not tried this BUT if you do not have a dutch oven you should be able to brown the beef on the stove top and then transfer all of the other short rib ingredients to a crockpot. I would cook on low for 6 hours and go from there to see if it needs to go longer.

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