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Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Ingredients: 5-6 lb bone-in beef short ribs (2.5kg ); Neutral oil (for searing); Salt; 1000 g yellow onions, medium diced (3-4 large ); 20-25 g garlic, pressed (6-7 cloves ); Olive oil; 50 g Worcestershire sauce (3T ); 50 g tomato paste (3T); 1 container of demi-glace (42.5g – sub with 25 grams beef bouillon paste); 2 cans (about 900 grams Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)); 1100 g store-bought beef stock (mL ); 4 packets (28g powdered gelatin); 4-5 fresh thyme sprigs; 3 bay leaves; 300 g polenta (1 3/4c ); 1200 g whole milk (5c ); 7 g salt (1 1/2t ); 115 g unsalted butter (1 stick ); 100 g grated Parmesan cheese (1c )

Sticky, tender and delicious beef short ribs are special on their own. When you put them on a top of creamy polenta it brings them to a whole new level. Braised beef short ribs and polenta were made for each other.

Ingredients

For the Braised Beef Short Ribs:

5-6 lb bone-in beef short ribs, 2.5kg
Neutral oil, for searing
Salt
1000 g yellow onions, medium diced, 3-4 large
20-25 g garlic, pressed, 6-7 cloves
Olive oil
50 g Worcestershire sauce, 3T
50 g tomato paste, 3T
1 container of demi-glace, 42.5g – sub with 25 grams beef bouillon paste
2 cans, about 900 grams Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)
1100 g store-bought beef stock, mL
4 packets, 28g powdered gelatin
4-5 fresh thyme sprigs
3 bay leaves

For the Creamy Parmesan Polenta:

300 g polenta, 1 3/4c
1200 g whole milk, 5c
7 g salt, 1 1/2t
115 g unsalted butter, 1 stick
100 g grated Parmesan cheese, 1c

Instructions

Preheat the oven to 500°F (260°C).
Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.
Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.
When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds.
Add tomato paste, stir and cook for about a minute.
Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.
Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
Cool the braised beef for 90 minutes, then refrigerate to cool completely. Once cooled, skim off coagulated beef fat from the top of the pot.
Bring the pot to a low simmer to melt the gelatin.
Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.
Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.

For the Creamy Parmesan Polenta:

Toast polenta in a nonstick saucepan for 3 minutes over medium high heat.
Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.
Stir in butter and grated Parmesan cheese until melted.