Beer Braised Short Ribs over Creamy Polenta

It's been a rather cold winter, and for me, that is when I start to crave comfort food.  After an outstanding dinner at a local restaurant renewed my love for short ribs, I decided to make my own and serve them with creamy polenta.  Since we're being calorie conscience in our house at the moment, you may note that the polenta skips butter and cheese, but feel free to add those in if you want.

Short Ribs

Ingredients

2-3 lbs Beef short ribs, (cut 2-3" wide)
1 tbsp oil
1 onion, chopped
4 cloves Garlic, chopped
2 Carrots, chopped
2 stalks Celery, chopped
1 can reduced sodium Beef stock
1 bottle Stout Beer (Guinness or whatever you prefer)
2 tbsp Tomato Paste
2-3 sprigs Thyme
1 Bay leaf
Salt and Pepper to taste

Instructions

Preheat oven to 375 degrees.

Season short ribs with salt and pepper.  Add oil to Dutch oven over medium high heat and brown short ribs, working in batches if needed. Remove short ribs from Dutch oven and set aside.

Add onions to Dutch oven and sauté in remaining oil until tender.  Add garlic, celery, and carrots and sauté for about five minutes.  Add tomato paste, cook for a minute longer.  Add stock to deglaze the Dutch oven, scrapping all brown bits accumulated at the bottom of the pot, then add beer.

Return short ribs to the Dutch oven and add Thyme and the Bay leaf. Place lid on Dutch oven and braise in the oven for 2 - 2 1/2 hours. Meat should be very tender. Cook longer if needed.  Adjust seasoning as needed before serving.

Creamy Polenta

Ingredients

4 cups water

1 tsp salt

1 cup polenta (not quick-cooking) or yellow cornmeal

2 Tbsp. butter (optional)

 

Directions

Bring water and salt to a boil in a heavy saucepan.  Add polenta in a steady stream, whisking. Cook over medium heat, whisking, for 2 minutes. Cover and reduce heat to low.   Continue to cook for 30 -40 minutes total (depending on desired thickness), stirring vigorously every 10 minutes. Remove from heat and if desired, whisk in butter until incorporated.  Serve warm.