Short Ribs with Polenta Recipe

Beef short ribs: These are the main protein of the dish, known for their rich flavor and tenderness when slow-cooked.

Red wine: Adds depth and complexity to the sauce, enhancing the flavor of the short ribs.

Beef broth: Provides a savory base for the cooking liquid, helping to tenderize the meat.

Onion: Adds sweetness and depth to the dish as it cooks down.

Garlic: Provides a robust and aromatic flavor that complements the beef.

Tomato paste: Adds a rich, concentrated tomato flavor to the sauce.

Thyme: A fragrant herb that adds earthy notes to the dish.

Rosemary: Another aromatic herb that pairs well with beef, adding a pine-like flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and complexity to the seasoning.

Polenta: A type of cornmeal that cooks into a creamy, porridge-like consistency, perfect for serving with the short ribs.

Water: Used to cook the polenta, making it smooth and creamy.

Parmesan cheese: Adds a rich, savory flavor to the polenta, making it even more delicious.

Butter: Adds creaminess and richness to the polenta.

When browning the short ribs, make sure not to overcrowd the dutch oven. Browning in batches ensures that each piece gets a nice sear, which adds depth of flavor to the final dish.

• beef short ribs - Substitute with lamb shanks: Lamb shanks have a similar texture and rich flavor, making them a good alternative for slow-cooked dishes.

• red wine - Substitute with beef broth: Beef broth can provide a similar depth of flavor without the alcohol content.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that can still add a savory base to the dish.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness to the sauce.

• thyme - Substitute with oregano: Oregano has a robust flavor that can stand in for thyme in most recipes.

• rosemary - Substitute with sage: Sage has a strong, earthy flavor that can replace rosemary in many dishes.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a different flavor profile.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can be a good alternative.

• polenta - Substitute with mashed potatoes: Mashed potatoes can provide a creamy, comforting base similar to polenta.

• water - Substitute with chicken broth: Chicken broth can add more flavor to the polenta than plain water.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.

• butter - Substitute with olive oil: Olive oil can provide a rich, smooth texture and a different but complementary flavor.

• Allow the short ribs and polenta to cool completely before storing. This helps prevent condensation, which can make the food soggy.

• For the short ribs, transfer them to an airtight container. Ensure the beef broth and red wine sauce covers the ribs to keep them moist. If needed, add a bit more beef broth.

• Store the polenta separately in another airtight container. This prevents it from absorbing too much moisture from the short ribs sauce.

• Label each container with the date to keep track of freshness.

• Place both containers in the refrigerator. The short ribs will keep for up to 4 days, while the polenta can last for about 3 days.

• For longer storage, freeze the short ribs and polenta separately. Use freezer-safe containers or heavy-duty freezer bags. Ensure to remove as much air as possible to prevent freezer burn.

• When ready to reheat, thaw the short ribs and polenta in the refrigerator overnight.

• Reheat the short ribs in a saucepan over medium heat until warmed through. You may need to add a splash of beef broth to keep the sauce from reducing too much.

• For the polenta, reheat it in a saucepan over low heat, stirring frequently. Add a bit of water or milk to restore its creamy consistency.

• Enjoy your reheated short ribs and polenta as if they were freshly made!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the short ribs in an oven-safe dish and cover with foil to retain moisture.
  3. Reheat for about 20-25 minutes or until the meat is warmed through.
  4. For the polenta, add a splash of water or broth to a separate oven-safe dish, cover with foil, and reheat for 15-20 minutes, stirring halfway through.

• Stovetop Method:

  1. Place the short ribs in a skillet over medium heat. Add a splash of beef broth or water to keep them moist.
  2. Cover and heat for about 10-15 minutes, turning occasionally until warmed through.
  3. For the polenta, place it in a saucepan over low heat. Add a bit of butter or broth and stir frequently until heated through.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  2. Heat on medium power for 2-3 minutes, then check and stir. Continue heating in 1-minute intervals until warmed through.
  3. For the polenta, place it in a microwave-safe bowl, add a splash of water or broth, and cover. Heat on medium power for 1-2 minutes, stirring halfway through.

• Sous Vide Method:

  1. Place the short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath for about 45 minutes to 1 hour.
  3. For the polenta, place it in a vacuum-sealed bag with a bit of butter or broth and heat in the same water bath for about 30 minutes.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker with a bit of beef broth or water to keep them moist.
  2. Set the slow cooker to low and heat for 1-2 hours or until warmed through.
  3. For the polenta, place it in a separate slow cooker or add it to the same one with a bit of butter or broth and heat for about 1 hour, stirring occasionally.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning the short ribs and slow-cooking them in the oven.

• Tongs: Useful for turning and removing the short ribs from the pot.

• Chef's knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: A stable surface for chopping the onion and mincing the garlic.

• Wooden spoon: Ideal for stirring the onion, garlic, tomato paste, and herbs.

• Measuring spoons: Necessary for measuring out the thyme, rosemary, and tomato paste.

• Measuring cups: Used for measuring the red wine, beef broth, and polenta.

• Saucepan: Needed for cooking the polenta.

• Whisk: Helps to incorporate the polenta into the boiling water smoothly.

• Grater: Used to grate the parmesan cheese.

• Oven: Required for slow-cooking the short ribs to tender perfection.

• Stove: Used for browning the short ribs, sautéing the onion and garlic, and cooking the polenta.

• Ladle: Useful for serving the short ribs and sauce over the polenta.

• Serving plates: For presenting the finished dish.

Use a slow cooker: Save time by using a slow cooker for the short ribs. Set it in the morning and let it cook all day.

Pre-chop ingredients: Chop the onion and garlic the night before to save prep time.

Instant polenta: Use instant polenta to reduce cooking time significantly.

Batch cooking: Double the recipe and freeze half for an easy meal later.

Pre-measure spices: Measure out the thyme, rosemary, salt, and pepper ahead of time.

Wine substitute: Use pre-made beef broth instead of red wine to skip the reduction step.