Скачать или смотреть Braised Short Ribs & Polenta - Episode 125

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I was inspired to make these short ribs by a dish from one of my favorite restaurants in San Diego – Cucina Urbana. They have a delicious Short rib pappardelle pasta that I absolutely love and because we didn’t travel back home to San Diego in 2020, I knew I had to recreate the dish myself. Of course what makes the pasta dish is the short ribs which is where this recipe came to life! This is a traditional braised short ribs recipe, but I just tailored it to how I like mine. I used the leftovers of this meal to make the short rib pappardelle by removing all the excess fat that has risen to the top of the pot, shredding the meat and reserving all the leftover sauce in the pot and just add it directly to some cooked pappardelle pasta with some freshly grated Parmigiano Reggiano. I hope you give this a try and when you do, don’t forget to tag me on Instagram and Facebook @thebitewithjackie!
#shortribs #polenta #braised short ribs

Ingredients:
For the short ribs:
3 lb bone-in beef short ribs cut into 2” pieces, excess fat trimmed
¾ cup all purpose flour
2-3 tablespoons olive oil or vegetable oil
1 onion, diced fine
5 carrots, peeled and diced
3 stalks celery, diced
16 oz cremini mushrooms, sliced or quartered
4 cloves garlic, minced
¼ cup tomato paste
2 cups dry red wine
3 cups beef stock
5-6 sprigs of fresh thyme leaves
Salt and pepper to taste

For the polenta:
3 cups chicken broth
2 cups milk
¼ cup heavy cream (optional- you can also just add more milk)
1 cup polenta
3 tablespoons butter
¾ cup Parmigiano Reggiano
Salt and pepper to taste


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