Beef Short Ribs with Cheddar Polenta Recipe

Name: Beef Short Ribs with Cheddar Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rack beef short ribs, about 2 1/2 pounds, cut into 4-ounce portions; 2 tablespoons ancho chile powder; 2 tablespoons olive oil; 1 tablespoon soy sauce; 1 dried ancho chile; 1 medium yellow onion, sliced; 4 cloves garlic, peeled and smashed; 6 tablespoons Worcestershire sauce; 6 tablespoons light brown sugar; 1/4 cup kosher salt; 1 gallon water; Cheddar Polenta, recipe follows; 1 1/2 cups water; 2 cups milk; 2 teaspoons minced garlic; 1 bay leaf; 2 teaspoons chopped fresh thyme leaves; 1 1/2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 cup polenta; 4 tablespoons unsalted butter; 1/2 cup grated cheddar cheese; 2 tablespoons grated Parmesan

Servings: persons

1 rack beef short ribs, about 2 1/2 pounds, cut into 4-ounce portions
2 tablespoons ancho chile powder
2 tablespoons olive oil
1 tablespoon soy sauce
1 dried ancho chile
1 medium yellow onion, sliced
4 cloves garlic, peeled and smashed
6 tablespoons Worcestershire sauce
6 tablespoons light brown sugar
1/4 cup kosher salt
1 gallon water
Cheddar Polenta, recipe follows
1 1/2 cups water
2 cups milk
2 teaspoons minced garlic
1 bay leaf
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup polenta
4 tablespoons unsalted butter
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan

1
Season both sides of the ribs with the ancho chile powder.
2
Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.
3
Preheat the oven to 350 degrees F.
4
Place a roasting pan over 2 burners on the stove.
5
Add oil and sear ribs on all sides.
6
Add the soy sauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, kosher salt, and water to the roasting pan, and bring to a simmer over medium-high heat.
7
Adjust the seasoning, to taste, and tightly cover, and transfer to the oven.
8
Cook until the ribs are tender and fall from the bones, about 3 to 3 1/2 hours.
9
Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.
10
In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, thyme, salt, and pepper.
11
Bring to a boil and slowly add the polenta, whisking constantly.
12
Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
13
Add the butter and stir until melted.
14
Add the cheddar and Parmesan, and stir well.
15
Adjust seasoning, to taste, and serve hot.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 rack beef short ribs, about 2 1/2 pounds, cut into 4-ounce portions, 2 tablespoons ancho chile powder, 2 tablespoons olive oil, 1 tablespoon soy sauce, and more.

Yes, Beef Short Ribs with Cheddar Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Short Ribs with Cheddar Polenta

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