Sun Dried Tomato Short Ribs with Cheesy Polenta
’Tis the season for comfort food…long-cook braises that warm up the house and remind us, especially if she isn’t with us, of grandma. This is a lovely way to spend an afternoon. The directions say to braise the ribs at 325 degrees for 2-2½ hours. I recommend 2½, with the ribs being bone in so they fall off the bone. Chef Richie Says, “polenta takes 45 minutes to an hour to make smooth and creamy.” This is with traditional course corn meal. Now, there are lots of options including instant polenta, but nothing is like the real thing, you know, “come fa la nonna,” like grandma makes.
- 3-4 lbs bone in beef short ribs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup Bella Sun Luci California Estate Extra Virgin Olive Oil
- 1 tbsp Worcestershire sauce
- 1 onion chopped
- 4 cloves garlic minced
- 1 bay leaf
- ½ cup Bella Sun Luci sun dried tomatoes with Italian herbs julienne cut, chopped
- 1 cup red wine such as Chateau Margene Cabernet Franc or Pinot Noir
- 2 cups beef broth
- ¼ cup Bella Sun Luci sun dried tomatoes with Italian herbs julienne cut, finely chopped
- 2 tbsp Bella Sun Luci California Estate Extra Virgin Olive Oil
- 2 cup milk
- 2 cup chicken broth
- 4 tbsp butter
- 2 cup cornmeal
- 1 cup Pecorino Romano cheese, grated
- ½ cup Fontina cheese, shredded
- 1 tsp salt
- Black or red pepper to taste.
- Take beef short ribs out of refrigerator and allow to come to room temperature (30 minutes- 1 hour).
- Preheat oven to 325 degrees.
- Mix together salt, black pepper, paprika, garlic power and onion powder. Season meat throughly.
- Heat olive oil a Dutch oven over medium high heat and brown short ribs on all sides. Remove meat from Dutch oven and set aside.
- Reduce heat to medium, brown onions about 5 minutes. Add garlic and sun dried tomatoes and cook for 3-4 minutes more.
- Add wine and Worcestershire sauce and reduce.
- Add beef, beef broth and the bay leaf. Cover with lid. Place in preheated oven.
- Cook for 2 - 2½ hours or until beef is very tender and easily pulls away from the bone.
- Bring chicken broth, milk and salt to boil and reduce to simmer.
- Gradually pour polenta into liquid while whisking.
- Continue stirring for 15- 20 minutes until mixture has thickened.
- Remove from heat, add sun dried tomatoes, butter, olive oil and cheeses. Season with more salt or pepper if desired. Stir until combined.
- Serve polenta immediately after cooking with the short ribs and some of the cooking liquid from the meat.