BETTER Braised Beef Short Ribs (w. Creamy Polenta)

By Brian Lagerstrom · 240 min

Ingredients

Instructions

1. Preheat the oven to 500°F (260°C).
2. Rub each short rib with neutral oil and season generously with salt. Let them rest for 20 minutes.
3. Oven-sear the short ribs on a sheet tray for 10-15 minutes, until browned.
4. Heat olive oil in a large, heavy pot over medium heat. Add the diced onions, pressed garlic and a pinch of salt. Caramelize for about 20 minutes, stirring often and deglazing with a splash of water every 5-6 minutes.
5. When the onions are soft and starting to colour, stir in the Worcestershire sauce and cook for about 30 seconds.
6. Stir in the tomato paste and cook for about 1 minute.
7. Add the demi-glace, Guinness, beef stock, powdered gelatin, thyme and bay leaves. Bring to a simmer.
8. Place the seared short ribs in the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
9. Cool the braised beef for 90 minutes, then refrigerate until completely cold. Skim off the solid fat from the top.
10. Bring the pot to a low simmer until the gelatin has fully melted.
11. Remove the short ribs from the liquid and skim any excess fat from the surface. Reduce the braising liquid by 75% over medium-high heat for about 20-30 minutes.
12. Return the short ribs to the reduced liquid and reheat over low heat for about 5 minutes, basting them.
13. Polenta: toast the polenta in a nonstick saucepan over medium-high heat for 3 minutes.
14. Add the milk and salt and whisk until thickened (3-4 minutes). Lower the heat and cook for 10 more minutes, stirring occasionally.
15. Stir in the butter and grated Parmesan until melted.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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GarlicOnionCheeseMilkParmesan cheeseTomato pasteIce creamBeef rib