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Braised Beef Short Rib with Mushrooms and Polenta

This is a great dish if you love beef, but are trying to watch your portion sizes. The beef is delicious and tender, and you won't feel like you're missing out on a thing.
Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours
Servings 8

Ingredients

  • 8 beef short ribs silver skin removed
  • 2 Tbsp canola oil
  • 1/2 yellow onion sliced
  • 10-12 oz Cremini or button mushrooms quartered
  • 8 servings of prepared polenta

For the braising liquid:

  • 4 cups beef stock
  • 1/2 cup balsamic vinegar
  • 1-2 tsp smoked Tabasco sauce
  • 2 cloves garlic minced
  • 1 Tbsp tomato paste
  • 2 tsp fennel seeds
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice

Instructions

First, prepare for cooking:

  • Preheat oven to 325.
  • Put a lidded pot on the stove top on medium heat.
  • Combine the braising liquid ingredient in a bowl and whisk together.

Now you can begin cooking:

  • Once your pot is thoroughly heated, add the canola oil and sear the beef in groups, making sure there is room around each piece so the steam can escape, allowing you to get a good sear.
  • After the meat is seared, remove it from the pot and set on paper towel. Add the onions to the pot and sauté for 2-3 minutes, until turning translucent.
  • Place the short ribs into the pot, on top of the onions. Pour in the braising liquid until the beef is almost covered.
  • Put the lid on the pot and place the pot into the 325 oven for 2.5 hours.
  • At 2.5 hours, add the button mushrooms to the pot, cover again and cook for another hour.

For the Polenta:

  • Cut the polenta into round or square cakes. Sear on the top and bottom sides on a nonstick griddle until developing a golden crust and warmed through.

To Serve:

  • Place a polenta cake on the plate, then a short rib on top. Add some of the onions and mushrooms from the pot, and ladle over about 1/2 cup of braising liquid. Serve with sautéed kale or spinach as a side.