Short Ribs with Cheesy Polenta

During the warm months, I cook a lot of my meat on the gas grill
outside on the patio. So before the grilling season starts, I am
making a few more of the inside winter season meals. This one is
a favorite of the guys at the manor. The sweet taste of the corn
polenta pairs nicely with the wine and tomato sauce.

Most times, I garnish it with chopped fresh flat leaf parsley, but
forgot to pick some up at the grocery this week. (oops)

Take my word for it, this dish is totally delicious!


Short Ribs with Cheesy Polenta

4 medium carrots, cut into 1 inch pieces
2 cups frozen pearl onions or 1 large onion chopped
4 garlic cloves, minced
4 pounds bone-in beef short ribs
1 Tbsp vegetable oil
1 can, 14.5 oz., diced tomatoes
3/4 cup low sodium beef broth
1/4 cup dry red wine
1/4 cup coarsely chopped flat leaf parsley or 2 Tbsp dried
2 Tbsp cornstarch
2 Tbsp tomato paste
1 bay leaf
1 cup quick cooking polenta
1/2 tsp salt
1/2 cup finely shredded Parmigiano-Regiano

1. Combine carrot, onions and garlic in 6 qt. stock pot
2. Season ribs with salt and pepper. Brown ribs in oil on all sides and
transfer to pot.
3. Stir together tomatoes, broth, wine, parsley, cornstarch and tomato
paste in a bowl; pour over ribs, add bay leaf, cover and cook 275
degrees for 4 hours or until meat is tender. Skim off fat. Discard bay
leaf.
4. Combine 3 3/4 cups water, the polenta and salt in a large saucepan
over medium heat. Bring to a boil, stirring constantly. Add cheese
and cook until thickened, about 5 minutes.
5. Serve ribs over polenta and garnish with parsley, if desired.

This is also great in the crock pot, 9-11 hours on low or 4 1/2 to 5 1/2
hours on high.

Serves 4.