Balsamic Short Ribs with Polenta

Step 1

Preheat the oven to 325ºF. Peel & cut the onion into wedges.

Step 2

Season the short ribs with salt & pepper on all sides.

Step 3

Heat a drizzle of oil in a dutch oven or oven-proof pot on medium-high heat. Add the short ribs & brown on all sides, about 8-10 min total. Remove the short ribs & set aside.

Step 4

Add the onion & rosemary to the pot & stir. Pour in the balsamic. Stir & cook for 2-3 min.

Step 5

Add the short ribs back into the pot along with any juices accumulated. Add 1/2 of the beef broth & turn the short ribs so they are flesh side down (bone side up). Bring the broth to a boil, then cover. Place the pot into the oven at 325ºF & cook for 1.5 - 2 hours or until the short ribs are tender & falling off the bone.

Step 6

When the short ribs have about 20 min left to cook, add the green beans to a pot of boiling, salted water. Cook the green beans for 4-5 min. Strain & Set aside.

Step 7

In another pot, add the remaining beef broth. Bring the broth to a boil, then add the polenta. Lower the heat to a simmer & season with salt. Cook while stirring continuously for about 5-7 min. Add the heavy cream, stir & cook for another 5-7 min on low heat. Remove from the heat & set aside. The polenta will continue to thicken as it sits.

Step 8

When the short ribs are tender, remove the pot from the oven. Remove the short ribs & the bones (if they fell off the meat) & set aside. Using a ladle, skim any excess fat off the top of the liquid. Simmer the liquid on medium-low heat for 6-8 min until it thickens slightly.

Step 9

Serve the short ribs on a bed of polenta & a side of the green beans. Top with the balsamic sauce & enjoy!