Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something which I’ve loved my entire life. They’re nice and they look wonderful.
These flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. A bold-flavored Syrah or Zinfandel is ideal for the.
To begin with this recipe, we must first prepare a few components. You can have brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
- Take For the short ribs
- Prepare 2 lg short ribs per serving, I made 3 servings
- Get Salt, white pepper, dry mustard
- Get 1/4 sweet onion, chopped
- Make ready 3 lg cloves garlic, minced
- Make ready 1 tbsp butter
- Make ready 1 1/2 cup red wine, I used a cabernet
- Make ready 1 1/2 cup beef broth
- Get 2-3 tbsp balsamic vinegar to taste
- Prepare 1/4 cup chopped fresh parsley
- Prepare 1 tbs minced chives
- Take For the polenta
- Make ready 1/4 sweet onion, diced
- Make ready 2 tbsp butter
- Make ready 2 lg cloves garlic, minced
- Prepare 3 tsp granulated chicken bouillon
- Get 3 cups water
- Prepare 1 1/2 cups whole milk
- Make ready 1 1/2 cups white corn meal
- Take 6 oz merlot belvitano cheese, shredded or cubed
- Prepare 2 tbs sour cream
- Get to taste Salt and white pepper
- Take For the scampi
- Make ready 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
- Take Remove shells, leave tail on
- Make ready 2 tbs butter
- Prepare 1/4 sweet onion, diced
- Make ready 2 garlic cloves, minced
- Make ready 1 tsp red wine vinegar
- Get 1/4 cup chopped parsley
- Take 1 tsp red chili flakes
- Get to taste Salt
- Prepare For the pan sauce
- Get All the drippings from the ribs
- Take 1/2 cup additional red wine
- Take 1 tbsp additional balsamic vinegar
- Prepare 3 tbsp honey
- Prepare to taste Salt
- Prepare Garnish
- Prepare Additional chopped parsley and chives
These tender braised Instant Pot short ribs with polenta are the newest star of Christmas dinner, no effort required. The short ribs can even be braised the day before. They reheat incredibly well, possibly even Then check out Orecchiette with Braised Short Ribs and Swiss Chard to see how you can transform your creamy-cheddar-polenta/]. For the Swiss Chard with Pancetta.
Steps to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
- Heat a large ovenproof Dutch oven over medium high heat. Add 1 tbsp oil. Coat ribs with seasoning generously. Quickly brown on all sides. Set aside.
- In same Dutch oven, add butter and onions. Cook on medium low heat until they start to caramelize. Add garlic and cook one minute. Add parsley and chives, cook one more minute. Add rest of ingredients for the ribs. Bring mixture just to a boil so flavor combines.
- Return the ribs to the Dutch oven. Cover and place in a 300 degree oven for 2 hours. Reduce heat to 170 and continue for 2 more hours.
- Remove ribs to and oven safe plate and place in oven at 170 to keep warm. Cool the cooking liquid until it is Able to be handled. Strain as much fat off of the top as you can. Add remaining ingredients for the sauce except salt. Bring to a simmer and reduce. The sauce should have a shimmery Appearance not too thick like gravy. Salt to taste.
- Start the polenta and scampi at the same time. Polenta in a lg saucepan, scampi in a lg frying pan. Both over medium high heat. Add butter to both and saute onions.
- For the polenta, you don't want onion to caramelize. Just sweat off. When translucent, add garlic and saute 1 minute. Add water, milk, and bouillon. Bring to a boil. When boiling, very slowly whisk cornmeal into liquid. If you go too fast it will be lumpy. As soon as all the cornmeal is incorporated, add cheese and sour cream, reduce heat. Stir constantly until thick and creamy
- For the scampi, you do want the onion to caramelize a little. When you start seeing the onion brown, add garlic and saute 1 minute. Add rest of scampi ingredients except salt and saute until prawns are cooked. About 3-4 minutes. Taste 1 prawn and add salt if desired.
- To plate, add polenta on the bottom, place short ribs on top of polenta. Scampi on the side. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Serve immediately. Enjoy.
Got dinner plans for #ValentinesDay yet? These Braised Short Ribs with Creamy Polenta will make your love swoon! #sponsored #llanowine. Sprinkle ribs with salt and pepper. "Short ribs are good in any season, but I especially love to eat and cook them in the fall. This dish has it all for me: the caramelized, slow-cooked depth of flavor from the short ribs, the foundation of corn in the polenta with the unmistakable forest floor earthiness of truffles, and the sweet-sour of the apple. How to Make Braised Short Ribs with Polenta.
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