Country Beef Short Ribs And Rosemary Polenta Recipes

Steps:

• For the short ribs: Preheat the oven to 325 degrees F.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
• Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
• Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
• For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
• Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few pieces at a time, and shake to coat. In a large skillet, brown ribs in oil; transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with onion. Combine the remaining ingredients; pour over ribs. , Cover and bake at 350° for 1-1/4 hours or until meat is tender. Remove ribs to a serving platter; keep warm. Strain liquid; skim fat. Serve sauce with ribs.

Steps:

• Place onions and carrots on bottom of crockpot.
• Top vegetables with ribs, and sprinkle pepper evenly over the ribs.
• In a medium bowl combine soup,1 /2 cup water, brown gravy mix,garlic, and thyme;pour over ribs.
• Cover and cook on low for 7 hours. ( adjust cooking time to your own crockpot ).
• Remove meat to platter and keep warm.
• Skim fat from cooking juices; transfer juices to a small pan, and bring to a boil.
• Combine cornstarch and 2 Tablespoons water until smooth.
• Gradually stir into meat juices, and bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Serve with meat and mashed potatoes.

Steps:

• Combine flour, salt, and pepper in a shallow bowl. Dip ribs into flour mixture, turning to coat all sides. Heat oil over medium-high heat in a 5 to 6-quart pan. Brown ribs, half at a time, in hot oil on all sides. Drain off fat.
• Return all ribs to the pan. Add broth, wine, onion, garlic, thyme, and bay leaves. Bring to a boil; reduce heat. Simmer, covered, for 3 hours or until beef is tender.
• Transfer ribs and onions to a serving platter and cover with foil. Skim fat from cooking liquid; discard bay leaves. If sauce is too thin, bring to boiling and cook, uncovered, about 10 minutes to thicken. Serve short ribs, onions, and sauce with Rosemary Polenta.
• [Cleaning tip: Once the stove top is cool, wipe up any oil splatters or spills with Clorox® Disinfecting Wipes*. Rinse hands once complete.]
• For Rosemary Polenta: Bring water to a boil in a large saucepan. Combine cornmeal, cold water, and salt in a small bowl. Slowly add cornmeal mixture to boiling water while stirring constantly. Cook, stirring constantly, until mixture returns to a boil. Reduce heat to low. Cook, uncovered, for 10 minutes or until mixture is very thick, stirring often. Stir in milk, Parmesan cheese, and rosemary. Mixture will thicken upon standing. Add water as needed to reach desired consistency.

Steps:

• prheat oven to 325
• heat a pan with the olive oil. season the beef with salt and pepper.
• sear the meat on all sides until are browned.
• place in a casserols dish and add a generous amount of BBQ sauce.
• cover with aluminum foil and bake in the over for 1-2 hours.