Instead of the slow cooker, I took out my Le Creuset French oven. I was in the mood for something hearty this Sunday. It’s been a week of decorating for the holidays and it was time to sit back and relax, and get ready to hibernate. With all the decorating, there must have been a lot of wine consumption. I didn’t realize I my [liquor] cupboard was bare. I needed to get the ribs started (Sundays are consumed with volleyball during the winter). I opted for some apple cider.
Short ribs are a treat and will brighten up anyone’s day. And if you have leftover polenta, it’s great for breakfast.
What you need:
- 4 lb. bone-in beef short ribs
- 2 c all-purpose flour, divided
- 3+ tbs EVOO
- 1 bag frozen pearl onions
- 1 sm bag of baby carrots (or about 3 lg carrots, peeled and cut into 1” chunks)
- 2 garlic cloves, finely chopped
- 1 6-oz can tomato paste
- 2 fresh rosemary sprigs, stems removed
- 4 c beef stock
- 1 c apple cider
- Salt and freshly ground pepper, to taste
- 1 c quick cooking polenta and ingredients it calls for
What you do:
- Season short ribs with salt and pepper.
- Place flour in a low bowl or on a baking sheet.
- Dredge short ribs in flour, shake off excess and set aside.
- Heat French oven over med-high heat.
- Add enough EVOO to cover bottom of pan.
- Place ribs in single layer and brown on each side.
- Repeat with remaining ribs.
- Set ribs aside.
- Reduce heat to med and add another thin layer of EVOO.
- Add onions, carrots and garlic.
- Cook, stirring occasionally, about 10 min.
- Heat oven to 375˚.
- Add broth and cider.
- Stir and scrape up browned bits.
- Add tomato paste and rosemary, whisking to blend paste into broth.
- Cover and transfer to oven, stirring occasionally, and cook for about 2 1/2-3 hours.
- When done, remove from oven and allow to cool a few minutes.
- Remove ribs from French oven and remove meat from bone, and remove any bones that remain in the pot. Your beef will start to fall apart; shred or cut to your desired size. (I tend to remove some of the fat from the ribs, too)
- Prepare polenta according to package instructions; consider substituting milk or cream for some of the water. (Here I substituted 1 c of water for 1 c of cream; I like my polenta to be richer and creamier).
- Skim fat from top of braised ribs.
- Spoon polenta into individual bowls or plates and top with braised short rib mixture.