Balsamic Glazed Short Ribs over Creamy Polenta
- 4 to 5 lb. bone-in beef short ribs, about 3 inches long each
- 2 tablespoons kosher salt, to taste
- 1 tablespoon olive oil
- ⅔ cup balsamic vinegar
- ½ cup dry red wine
- 6 garlic cloves, crushed
- 1 yellow onion, thinly sliced
- 2 tablespoons tomato paste
- ½ cup fresh flat-leaf parsley sprigs
- ¼ cup lightly packed fresh parsley leaves, chopped
- 2 bay leaves
- Freshly ground pepper, to taste
- Creamy Polenta Recipe
- Arrange ribs in a single layer in a ceramic or glass baking dish. Sprinkle them with the salt and cover loosely with plastic wrap. Refrigerate for at least 3 hours or overnight.
- Remove the ribs from the refrigerator and pat dry with paper towels. In a large Dutch oven over medium heat the olive oil. When hot, place the ribs in the pan and sear, turning once, until they develop a golden crust on both sides, about 4 minutes per side. Work in batches to avoid overcrowding. As each batch is done, transfer it to a slow cooker.
- Add the wine, vinegar, onion, garlic, tomato paste, parsley sprigs and bay leaves to the cooker and stir to combine. Cover and cook on low for 4 hours. After 4 hours the meat should be very tender and falling off the bone. If not, re-cover and continue cooking, checking again about every 15 minutes.
- Transfer the ribs to a platter. Discard bay leaves and parsley sprigs.
- Skim off the fat from the surface of the cooking liquid. Transfer the cooking liquid to a saucepan, leaving the onions in the slow cooker. Place saucepan over medium heat and simmer until reduced to about 3/4 cup. This should take about 10 minutes. Taste and adjust the seasonings with salt and pepper.
- Spoon about ¾ cup polenta onto a plate, top with one serving of ribs. Spoon sauce over top. Sprinkle with chopped parsley to serve.
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