Hearty Elegance: Braised Beef Short Ribs with Polenta and Gremolata

Introduce a touch of refined comfort to your dining experience with Hearty Elegance, a dish that seamlessly blends the rich, savory depth of braised beef short ribs with the smooth, comforting texture of creamy polenta. Topped with a fresh, zesty gremolata, this dish is a celebration of contrasts: the tender, fall-off-the-bone meat against the soft polenta, and the rich flavors brightened by the aromatic gremolata. Perfect for a cozy dinner party or a luxurious family meal, this pairing is sure to impress with its sophisticated flavors and satisfying heartiness.

Ingredients:

For the Braised Beef Short Ribs:

- 4 pounds beef short ribs, bone-in

- Salt and freshly ground black pepper

- 2 tablespoons olive oil

- 1 onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 3 cloves garlic, minced

- 2 cups red wine

- 2 cups beef broth

- 2 tablespoons tomato paste

- 2 sprigs fresh thyme

- 2 bay leaves

For the Creamy Polenta:

- 1 cup polenta (cornmeal)

- 4 cups water or chicken broth

- 1/2 cup heavy cream

- 1/2 cup grated Parmesan cheese

- 2 tablespoons unsalted butter

- Salt to taste

For the Gremolata:

- Zest of 1 lemon

- 2 cloves garlic, minced

- 1/4 cup fresh parsley, finely chopped

- Salt and pepper to taste

 

Instructions:

Braised Beef Short Ribs:

1. Prep and Brown the Ribs:

   - Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the ribs on all sides, then remove and set aside.

2. Sauté Vegetables and Deglaze:

   - In the same pot, add onion, carrots, celery, and garlic. Sauté until softened. Stir in tomato paste and cook for 2 minutes. Deglaze the pot with red wine, scraping up any browned bits.

3. Braise:

   - Return the ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F (165°C) oven. Braise until the meat is tender and falls off the bone, about 2.5 to 3 hours.

 

Creamy Polenta:

1. Cook Polenta:

   - In a medium saucepan, bring water or chicken broth to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until polenta is soft and creamy, about 30-40 minutes. Stir in heavy cream, Parmesan cheese, and butter. Season with salt.

 

Gremolata:

1. Prepare Gremolata:

   - In a small bowl, mix together lemon zest, minced garlic, and chopped parsley. Season with salt and pepper.

 

Serving:

Spoon creamy polenta onto plates. Place a short rib on top of each serving of polenta, and spoon some braising juices over the meat. Sprinkle each dish with a generous amount of gremolata.

 

Hearty Elegance: Braised Beef Short Ribs with Polenta and Gremolata is a dish that speaks to the soul, offering a luxurious twist on classic comfort food. The combination of flavors and textures makes this dish a memorable experience, perfect for any occasion that calls for a meal that's both comforting and sophisticated. Enjoy the deep, rich flavors of the short ribs and the creamy polenta, all brightened by the fresh, aromatic touch of gremolata.