Braised Short Ribs with Fennel, Parmesan & Thyme Polenta
This recipe makes delicious short ribs with carrots and onion served over polenta flavoured with fresh thyme. Since short ribs will reduce with fat the dish can be cooked and placed in the fridge overnight. The next day skim off the fat, reheat and enjoy with Amour Merlot or Clarissa Vin Rouge.
Ingredients
- 1/4 cup extra virgin olive oil · ¼ cup
- Salt and pepper to taste ·
- butter · 2 tablespoons
- grated parmesan · ¼ cup
- heavy cream · ½ cup
- polenta or finely ground cornmeal · 1½ cups
- chicken stock · 5 cups
- beef stock · 2 cups
- chopped thyme · 2 tablespoons
- red wine · 2 cups
- Sprigs of thyme · 8 whole
- garlic · 6 cloves
- fennel bulb, cut into 1 inch pieces · 1 whole
- carrots, peeled and cut into inch pieces · 2 whole
- medium onion, peeled and cut into inch pieces · 1 whole
- short ribs · 6 pounds
- chopped parsley (garnish) · 3 tablespoons
Instructions
Preheat oven to 300 degrees.
Place a large oven-proof pan or Dutch oven over medium heat. Add olive oil, thyme and garlic until warmed. Add short ribs in a single layer and brown on all sides. Remove from pan.
Add vegetables and cook until soft, about 10 minutes. Season with salt and pepper to taste. Add wine and stock and bring to a boil. Add short ribs back into the pan. Cover the pan with lid and place into preheated oven. Cook for 2 ½ to 3 hours until tender.
When the meat is tender, remove from pan and strain liquid into a small saucepan. Reduce liquid over medium-high heat until thickened, about 5 minutes. Keep warm.
When ready to serve, heat chicken stock in large saucepan until simmering. While whisking continually, add cornmeal and stir until thoroughly combined. (Hint: add chicken stock in 1 cup increments, stir until polenta thickens and then add more stock, repeating process.) Stir in cream, parmesan, thyme, butter, and salt and pepper to taste.
Remove from heat and keep warm. Serve with Williamson Amour Merlot.
