Black Pepper Braised Beef Short Rib Recipe
gfparmesan polenta, sungold tomato
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Ingredients
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Main Ingredients
Parmesan Polenta
Sungold Tomatoes
Method
Braised Beef Short Ribs
- 1
Prepare the beef
Season the beef short ribs generously with black pepper and kosher salt on all sides.
- 2
Sear the beef
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
- 3
- 4
- 5
Add broth and herbs
Return the beef short ribs to the pot. Add beef broth, bay leaves, and thyme, ensuring the ribs are mostly submerged.
- 6
Braise the beef
Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Parmesan Polenta
- 7
Boil the water
In a large saucepan, bring 4 cups of water to a boil.
- 8
Whisk in cornmeal
Once boiling, slowly whisk in the cornmeal to prevent lumps. Reduce heat to low.
- 9
Cook the polenta
Continue to cook, stirring frequently, until the polenta thickens, about 15-20 minutes.
- 10
Finish the polenta
Stir in the butter, grated Parmesan cheese, and salt. Adjust seasoning to taste.
Sungold Tomatoes
- 11
Prepare the tomatoes
In a medium bowl, combine halved sungold tomatoes, balsamic vinegar, and olive oil. Toss gently to coat.
- 12
Season
Add salt and pepper to taste. Let the mixture sit for 10-15 minutes to allow the flavors to meld.
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