Braised Short Ribs
Braised Short Ribs
Directions
- Prepare West Creek® Fully Cooked Beef Short Ribs according to package directions.
- In a saucepan, combine beef stock and red wine demi-glace. Bring to a gentle simmer.
- Add the heated short ribs to the sauce and simmer for 5–10 minutes, allowing the flavors to meld while keeping the meat tender.
- Bring the stock to a gentle boil. 2. Slowly whisk in the polenta.
- Reduce heat to low and cook for 25–30 minutes, stirring frequently, until smooth and creamy.
- Stir in butter, Parmesan, and heavy cream, if using. Season with salt and pepper.
- Spoon creamy polenta into shallow bowls.
- Top with West Creek® Beef Short Ribs.
- Generously spoon the warm red wine demi-glace over the ribs.
- Garnish with fresh thyme and chopped parsley before serving.
Ingredients
- 2 lbs. West Creek® Fully Cooked Beef Short Ribs
- 1 tbsp. oil, olive, (optional, for searing)
- 1 cup beef stock
- 1 cup demi- glace, red wine, prepared
- 2 Thyme sprigs, fresh
- 4 cups chicken stock, (or vegetable)
- 1 cup polenta, coarse-ground
- 2 tbsp. unsalted butter
- 1/2 cup cheese grated, Parmesan
- 1/4 cup cream, heavy, (optional)
- salt and black pepper, to taste
- thyme leaves, for garnish
- parsley, chopped, for garnish