Country Beef Short Ribs and Rosemary Polenta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 pounds boneless beef short ribs
• 1 tablespoon vegetable oil, or as needed
• 2 (14.5 ounce) cans beef broth
• 1/2 cup dry red wine or cranberry juice
• 1 cup coarsely chopped onion
• 3 cloves cloves garlic, peeled and chopped
• 1 teaspoon dried thyme
• 2 bay leaves
• Rosemary Polenta
• 2 1/2 cups water
• 1 cup yellow cornmeal
• 1 cup cold water
• 3/4 teaspoon salt
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese
• 2 teaspoons chopped fresh rosemary

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Mix the flour, salt and black pepper on a plate, then dredge the short ribs in the mixture and shake off the excess.

2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches, about 3 minutes per side, and set them aside.

3. Lower the heat to medium. Cook the chopped onion and garlic for 3 minutes, then add the red wine or cranberry juice and simmer 2 minutes, scraping up the browned bits.

4. Return the ribs to the pot with the beef broth, dried thyme and bay leaves. Bring to a simmer, cover, and braise in the oven for about 2 1/2 hours, until fork-tender and at least 145°F (63°C) inside.

5. Rest the ribs for 3 minutes. Skim the fat from the braising liquid and simmer it on the stovetop about 10 minutes until slightly thickened. Discard the bay leaves.

6. For the polenta, bring the water and salt to a boil in a saucepan. Whisk the cornmeal into the cold water, then stir it into the boiling water. Reduce the heat and cook about 5 minutes, stirring often, until thick.

7. Off the heat, stir in the milk, grated Parmesan and chopped rosemary. Serve the short ribs over the polenta with the sauce spooned over the top.