Braised Short Ribs with Polenta

By Tasty · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Season the short ribs on all sides with the pepper and 1 tsp of the salt. Coat them in flour on all sides and shake off the excess.
3. In an oven-safe Dutch oven, cook the pancetta over medium heat, stirring now and then, until crispy, about 5 minutes. Remove it with a slotted spoon and leave the fat in the pot.
4. Add the olive oil to the pot over medium-high heat. Brown the short ribs on all sides, about 45 seconds per side, in batches if needed so the pot is not crowded. Remove them once all are browned.
5. Lower the heat to medium. Add the shallot, onion, carrots and celery and cook for about 5 minutes, stirring now and then, until somewhat softened.
6. Add the wine and scrape the bottom of the pot. Bring to a boil over medium heat and boil, undisturbed, for 2 minutes. Then add the beef broth and the remaining 1 tsp salt.
7. Return the short ribs to the pot so they are almost fully submerged. Add the thyme, rosemary and bay leaves. Taste and add more salt if needed.
8. Cover and bake for 2 hours. Lower the oven to 325°F (160°C) and cook for a further 45 minutes, until the short ribs are falling-off-the-bone tender.
9. Make the polenta: bring the chicken broth to a boil in a saucepan over medium heat. Slowly add the polenta while whisking until smooth.
10. Lower the heat to low, cover, and cook for 20 minutes, whisking every few minutes to stop it sticking to the bottom.
11. Remove from the heat and stir in the butter, cheese and salt to taste. Serve with the short ribs.

Summarized from Tasty's video. Watch it for the details.

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