Better Braised Beef Short Ribs with Creamy Parmesan Polenta · PrimedTable
American🥩 Meat
Better Braised Beef Short Ribs with Creamy Parmesan Polenta
⏱ 255 min
A succulent and beefy braised beef short ribs recipe served atop creamy Parmesan polenta. Bone-in short ribs are seared in a hot oven until caramelized, then braised low and slow with caramelized onions, garlic, Guinness stout, tomato paste, demi-glace and beef stock until the meat is incredibly tender. The braising liquid is reduced to a silky, concentrated sauce and the short ribs are reheated in it before plating.
High-protein
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Adapted from a video by Brian Lagerstrom
BETTER Braised Beef Short Ribs (w. Creamy Polenta)
yellow onionsmedium diced, about 3–4 large onions1000 g
garlicabout 6–7 cloves, pressed20–25 g
olive oil~2 tbspest.
Worcestershire sauce50 g
tomato paste50 g
demi-glace1 container prepared product; or substitute 25g beef bouillon paste42½ g
Guinness Stout2 cans, about 900g; or substitute red wine or 1 can cola for gluten-free or alcohol-free900 g
beef stockstore-bought1100 ml
powdered gelatin4 packets28 g
fresh thyme sprigs4–5
bay leaves3
polenta300 g
whole milk1200 ml
unsalted butter115 g
Parmesan cheesegrated100 g
Steps
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1
Preheat the oven to 500°F (260°C).
2
Rub each short rib lightly with neutral oil and season generously with salt (about 3 finger-pinches per piece). Let cure on the counter for 20 minutes to allow the salt to penetrate the meat.
3
Arrange the seasoned ribs on a sheet tray and oven-sear in the preheated oven for 10–15 minutes until deeply browned.
4
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add the diced onions, pressed garlic, and a pinch of salt, stirring every 2 minutes. Caramelize for about 20 minutes, deglazing the pot with a splash of water and scraping the bottom with a wooden spoon every 5–6 minutes to incorporate the browned fond. Repeat this brown-and-deglaze cycle 3–4 times until the onions reach about 6 out of 10 caramelization.
5
Deglaze the pot one final time with Worcestershire sauce and scrape the bottom with a spoon, cooking for about 30 seconds.
6
Stir in the tomato paste and cook with the onions and Worcestershire for about 1 minute.
7
Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.
8
Place the oven-seared short ribs into the pot and partially cover with a lid. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
9
Remove from the oven and let cool for 90 minutes, then refrigerate to cool completely (preferably overnight). Once chilled, skim off the coagulated beef fat from the top.
10
Bring the pot to a low simmer over medium heat to fully melt the gelatin.
11
Once the gelatinous stock becomes fully liquid, remove the short ribs to a plate and skim off excess fat from the surface. Reduce the braising liquid by 75% over medium-high heat for about 20–30 minutes. (This is a good time to make the polenta.)
12
Once the liquid is sufficiently reduced, return the short ribs to the pot, ensuring they are fully submerged. Heat over low heat for 5 minutes, basting the ribs with the silky braising liquid.
13
Toast the polenta in a nonstick saucepan over medium-high heat for 3 minutes, stirring often.
14
Add milk and salt, whisking with a metal whisk until thickened (about 3–4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring every 2–3 minutes.
15
When the polenta resembles thick scrambled eggs and the grains are swollen and tender, taste it. Stir in the butter until melted, then add the grated Parmesan and stir over low heat until the cheese melts.
16
Plate 2 pieces of short rib on top of the creamy Parmesan polenta and spoon a generous amount of the reduced caramelized onion and beer sauce over the top.
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