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 minutesminutes
Cook Time 3 hourshours40 minutesminutes
Total Time 4 hourshours
Servings 8
Ingredients
8beef short ribssilver skin removed
2Tbspcanola oil
1/2yellow onionsliced
10-12ozCremini or button mushroomsquartered
8servings of prepared polenta
For the braising liquid:
4cupsbeef stock
1/2cupbalsamic vinegar
1-2tspsmoked Tabasco sauce
2clovesgarlicminced
1Tbsptomato paste
2tspfennel seeds
1tspcinnamon
1/2tspground 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.