Here is my newest creation of Braised Short Ribs with Creamy Parmesan Polenta. Mashed potatoes would work just as well if you are not a polenta fan. My normal recipe has a more Italian flair, but this time I add my homemade Kick’n BBQ sauce that has an Asian flavor and it turned out great.
- 6 to 12 Short Ribs
- 2 Carrots, chopped
- 1 small package of grape tomatoes
- 2 to 3 celery sticks, chopped
- 1/2 onion, chopped
- 2 to 3 cloves of garlic
- 1 (32 oz.) can of whole tomatoes
- 3 tablepoons flour
- 1 small can of tomato paste
- 2 to 3 cups beef broth
- 1 bottle of your favorite full-bodied red wine
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 to 1/2 jar of Sheri’s Kick’n BBQ Sauce which has an Asian flavor to it (see recipe below) This is optional of course!
- Salt and pepper the short ribs. In a large skillet or frying pan lightly coat the bottom with some olive oil, then place the short ribs in the pan and brown all side (approximately 5 to 8 minutes). Once done, set aside.
- In a large pot that has a lit, put 2 to 4 tablespoons of olive oil in pan and then add the onions, carrots, grape tomatoes, celery and garlic.
- Cook vegetables for approximately 5 minutes or until onions are showing translucent to mix the flavors together.
- Add the flour and tomato paste with a little bit of the broth liquid so that it doesn’t burn the bottom of your pan.
- Once the flour and tomato paste coat the vegetables, add the rest of the broth, whole tomatoes, and the wine.
- Stir contents together and then add Sheri’s Kick’n BBQ Sauce (about 2 to 3 cups).
- Add the sprigs of rosemary and thyme.
- Place the short ribs back in pot, put the lid on and place in a pre-heated over at 350.
- Cook for approximately 1.5 to 2 hours (or until ribs are tender and falling off the bone).
Serve with polenta. There are a number of different brands in a box or package. Make sure the buy the kind that you slow cook in a double broiler or a rice cooker. It usually takes 25 minutes. Just follow the recipe on the package. After the polenta is done, add salt, pepper, butter and 1 cup of Parmesan cheese. The next day the polenta will be hard like you see in the polenta tubes in the store. Just add more butter, broth and/or cheese to make it creamy again.
Sheri’s Kick Ass BBQ Sauce Recipe
- 50 oz. ketchup
- 4 to 6 tablespoons Worcestershire sauce
- 3 tablespoons dried mustard
- 1/2 cup finely chopped fresh ginger
- 1/2 tablespoon cayanne peppeer
- 1/2 to 1 tablespoon chili flakes
- 2 to 3 tablespoons of your favorite hot sauce
- 1 tablespoon onion powder
- 2 to 4 tablespoons chili powder (I like ancho chili powder best)
- 1 tablespoon minced garlic
- 1 cup dark brown sugar
- 1 tablespoon white pepper
- kosher salt to taste
Directions for BBQ Sauce: Combine ingredients into a large pot. Bring to a boil then simmer for 50-60 minutes. Let sit, and then put in glass containers to store in the refrigerator. Note: this recipe makes enough to put in approximately 3 to 6 large mason jars. If you want an easier way to make the Braised Short ribs that have a more Asian flavor, skip the ketchup and Worcestershire sauce, then just and add the other ingredients to the sauce above (of course skip duplicate ingredients).