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Balsamic Glazed Short Ribs over Creamy Polenta

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6-8
Main Dishes
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4-6 hours
Prep: | Cook: | Servings: 6-8
Wine Pairing:

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the ribs to a platter. Discard bay leaves and parsley sprigs.
  5. 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.
  6. 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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