
Short Rib Ragu With Creamy Parmesan Polenta
Difficulty: Medium | Makes: 8 Servings
Decadent and delicious! Short ribs over creamy parmesan polenta are the definition of winter comfort, don't miss this recipe from @afullliving.
For the Short Rib Ragu
- 1-2 tablespoons Roland® Olive Oil
- 4 pounds beef short ribs, bone-in preferred
- 3-5 tablespoons kosher salt, divided
- 2 medium yellow onions, cut into strips
- 3 stalks celery, minced
- 2 large carrots, minced
- 6 ounces tomato paste
- 12-14 cloves garlic, minced
- 1-2 tablespoons Roland® Crushed Calabrian Chili Peppers
- 1/2 teaspoon smoked paprika
- 1 cup dry red wine
- 2 cups beef stock
- 14 1/2 ounces crushed tomatoes
- 1/4 cup Roland® Balsamic Vinegar
- 1 tablespoon Roland® Dijon Mustard
- 1 tablespoon Worcestershire
- Black pepper to taste
- Herb bundle
- 2-3 bay leaves
- Parmesan rind
For the Polenta
- 1 1/2 cups Roland® Medium Grain Yellow Polenta
- 4 cups chicken broth
- 2 1/2 cups whole milk
- 4 tablespoons unsalted butter
- 3-4 ounces parmesan cheese
- 1/2 - 1 tablespoon kosher salt
- 1/4 -1 teaspoon black pepper
Directions
- Season the short ribs with salt. In a large Dutch oven, add oil, and sear the short ribs over medium high heat until brown on all sides but not cooked through. Work in batches to avoid overcrowding the pan. After the short ribs are browned, remove from the pot, and set aside while you work on searing the rest
- After searing the short ribs, strain off most of the rendered fat
- Reduce the heat to medium, then add in onions, carrots, and celery with a large pinch of salt and cook until the vegetables have deepened significantly in color, about 10 minutes
- Add in tomato paste, and cook until deepened in color, about 3-4 minutes. Make sure to stir often to prevent burning
- Next, add in garlic, Calabrian chilis, and smoked paprika, and cook, stirring often to prevent burning, until the garlic is fragrant
- Deglaze the pan with red wine and stir, simmer for 3-4 minutes. Then add in beef stock, balsamic vinegar, Worcestershire sauce, Dijon mustard, and crushed tomatoes with more salt and some black pepper
- Add in bay leaves, an herb bundle, and optional parmesan rind and give the mixture a stir
- Cover, and simmer for about 3 hours, stirring every 30 minutes to prevent sticking on the bottom
- When the beef is fork tender and the bones can easily be removed, take the rind, the bay leaves, and the herb bundle out of Dutch oven and discard
- Remove the short ribs, and remove the bones. Shred the beef with two forks, and return it to the pot to reheat through. Adjust seasonings