< Back

EFK Polenta with Braised Beef

Ingredients

Braised Beef

4 pounds meaty beef short ribs

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large yellow onion, chopped

2 carrots, chopped

2 celery ribs, chopped

4 cloves garlic, smashed and chopped

2 tablespoons tomato paste

2 cups dry red wine

3 cups low-sodium beef stock

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 bay leaf

Polenta

1 1/2 cups coarse polenta

6 cups water, broth or a combination

1 teaspoon kosher salt, plus more to taste

2 tablespoons unsalted butter

1/2 cup finely grated Parmesan

Directions

Heat the oven to 325°F. Pat the short ribs dry and season generously with salt and pepper.

Heat the olive oil in a Dutch oven over medium-high heat. Brown the short ribs deeply on all sides in batches, then transfer them to a plate.

Add the onion, carrots and celery to the pot and cook until beginning to brown. Add the garlic and tomato paste and cook another minute. Pour in the wine and scrape up all browned bits.

Add the beef stock and herbs. Return the short ribs, bring to a simmer, cover and braise in the oven for about 3 hours, until the meat is fork-tender. Transfer the ribs to a plate, skim excess fat and reduce the braising liquid on the stovetop if a thicker sauce is desired.

About 45 minutes before serving, bring the polenta liquid and salt to a boil. Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, until creamy and tender, following the grain's package timing. Stir in butter and Parmesan.