It's getting colder, time for a winter classic...Braised Beef short Ribs

Nothing says cold weather comfort like a slow braised beef. I love braising because its idiot proof. The only way to screw it up is to take it out too early, so don't do that sh!t, low and slow baby! Normally I would just have mashed taters with this but we decided to change it up. Polenta is basically glorified grits. Top it all off by reducing down the braising liquid and throwing in a few steamed green beans and your there!

Braised Beef Short Ribs:

2 Tbl Extra Virgin Olive Oil

6 Beef Short Ribs

1 Large Yellow Onion

2 Celery Stalks, Chopped

2 Carrots, Chopped

1 Leek, white part chopped

10 Cloves of garlic, smashed and chopped

1 (750 ml) bottle of Red wine (I used Tempranillo but Zinfandel works great as well)

6 Sprigs of thyme

1 Quart Chicken Broth

Kosher Salt & Fresh Cracked Pepper

Heat the oven to 350.

Heat a large dutch oven on the stove top over med-high. Season the beef generously with salt and pepper. Add oil to the dutch oven. When the oil shimmers and is almost smoking add the beef. Sear each side (1 to 2 mins). Remove from the pan and set aside. Add the onion, celery, carrots, and leaks to the dutch oven. Stir and cook until soft. Add the garlic, cook for 1 min. Add the thyme and the red wine. Scrap any brown bits off the bottom. Add the beef back in and reduce the wine by 1/2. Add the chicken stock, cover and place in the oven for 2 1/2 to 3 hours.

When done (beef should fall apart) remove the beef and strain the liquid in to a large skillet or sauce pan. Reduce down by half and season with salt and pepper.

Polenta:

1 Tbls Olive Oil

1/2 Red Onion, finely diced

2 Cloves of garlic, finely diced

1 Quart Chick Broth

1 Cup corse ground cornmeal

1/4 Parmesan cheese, grated

1 Tbls butter

preheat oven to 350.

Heat an oven proof sauce pan over med heat. Add the Oil. Add the onions and cook down until translucent. Add the garlic cooking 1-2 mins. Add the chicken broth and bring to a boil. Reduce heat and slowly whisk in the cornmeal trying to avoid lumps. Cover and place in the oven for ten mins. Remove, stir removing lumps and place back in the oven. Repeat 3 more times (40 mins total). Stir in butter and Parmesan, season with salt and pepper to taste.