This is comfort food at its finest, tender short ribs rest on top of creamy, dreamy polenta…this is ultimate comfort food gone gourmet.
For the short ribs:
- 4–5 pounds short ribs
- 1 large onion
- 2 shallots
- 2 large carrots
- 5 cloves of garlic
- 1 sprig of rosemary
- 4–5 sprigs of parsley
- 3 cups of good red wine
- 1 cup of chicken or beef stock
- salt and pepper to taste
For the polenta
- 3 cups of water
- 1 cup instant polenta
- 3/4 cup half and half
- 1/4 cup freshly shaved Parmesan
- So first we heat up our ovens to 325-degrees. If you want to use a crock pot for this…you will still sear and sweat all the veggies…and at the point that we put the pot in the oven, that will be the point that you will just cook it in a crock pot. I have done it both ways, however I prefer the oven route, funny enough to me it seems like it requires less babysitting.
- Warm up some oil in a heavy bottom pan. You want to use a coconut, avocado or any other oil with a high smoke point. Get it nice and hot.
- Season your short ribs really, really well with salt and pepper. I always use Kosher salt.
- Place them in one layer in your pot and let them sear. Don’t touch for 5 minutes.
- In the mean time, dice up your onion and shallots. Shallots are just so wonderfully French. I have a pretty nifty tutorial on how to dice up an onion in case you forgot 🙂
- You will also want to dice up some carrots.
- After 5 minutes are up, your flip the meat to the other side and let it go for another 5 minutes.
- Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium.
- Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.
- Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.
- Turn up the heat and add in about 3 cups of a nice dry red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.
- Nestle the short ribs back in and add in about 1 cup of chicken or beef stock…it really does not matter which honest. You want the meat about 3/4 of the way. Now go ahead and add in one sprig of rosemary and the parsley sprigs.
- Now just close the lid. Place it in the oven and let it roll for 1 hour. After the 1st hour, remove from the oven and turn the short ribs over to the other side. Place back into the oven for another hour.
- For the crock pot, let it cook on low for 4-5 hours.
- If at any point your liquid boils out, pour some more stock in or water. Check the meat after the next hour and ensure that it is fall apart tender. By the end most of your liquids will have reduced significantly and you will have something that looks like this. Well without the fresh parsley on top of course.
- At this point you have 2 options. You can place the pot in the fridge and let it cool over night so the fat can solidify and remove it then.
- Start with 3 cups of water. Bring to a boil. Once it boils add 1 cup of polenta and stir.
- Stir for about 3 minutes, vigorously. You want to remove all the lumps. Then add in about 3/4 of a cup of half and half.
- Stir in the half and half until it is super creamy. Add in loads of freshly shredded Parmesan.
- Plate the polenta. Place a short rib with some sauce on top and have at it.
- Category: Main Entree
- Cuisine: French