How to Prepare Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something which I have loved my whole life.

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.

Guide to Prepare Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

To begin with this recipe, we must first prepare a few ingredients. You can cook brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Take For the short ribs
2. Get 2 lg short ribs per serving, I made 3 servings
3. Prepare Salt, white pepper, dry mustard
4. Get 1/4 sweet onion, chopped
5. Prepare 3 lg cloves garlic, minced
6. Get 1 tbsp butter
7. Prepare 1 1/2 cup red wine, I used a cabernet
8. Prepare 1 1/2 cup beef broth
9. Make ready 2-3 tbsp balsamic vinegar to taste
10. Take 1/4 cup chopped fresh parsley
11. Take 1 tbs minced chives
12. Take For the polenta
13. Get 1/4 sweet onion, diced
14. Make ready 2 tbsp butter
15. Get 2 lg cloves garlic, minced
16. Make ready 3 tsp granulated chicken bouillon
17. Make ready 3 cups water
18. Prepare 1 1/2 cups whole milk
19. Make ready 1 1/2 cups white corn meal
20. Make ready 6 oz merlot belvitano cheese, shredded or cubed
21. Take 2 tbs sour cream
22. Take to taste Salt and white pepper
23. Get For the scampi
24. Get 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
25. Get Remove shells, leave tail on
26. Take 2 tbs butter
27. Make ready 1/4 sweet onion, diced
28. Get 2 garlic cloves, minced
29. Take 1 tsp red wine vinegar
30. Make ready 1/4 cup chopped parsley
31. Take 1 tsp red chili flakes
32. Get to taste Salt
33. Prepare For the pan sauce
34. Get All the drippings from the ribs
35. Make ready 1/2 cup additional red wine
36. Take 1 tbsp additional balsamic vinegar
37. Take 3 tbsp honey
38. Prepare to taste Salt
39. Get Garnish
40. Get Additional chopped parsley and chives

Few understood that a tough and typically disposable piece of meat I wanted to pair it with something that could absorb the sauce and polenta proved to be perfect for it. Believe it or not, polenta is actually eaten in Provence. These tender braised Instant Pot short ribs with polenta are the newest star of Christmas dinner, no effort required. I think this recipe for Braised Short Ribs checks all the boxes.

Instructions

Instructions to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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
7. 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.
8. 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.

I headed to one of our local grocery stores to purchase the ribs. As usual, my co-workers were invited to taste the ribs which were served over a creamy Parmesan polenta. According to them, it is a winner. 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/].

As simple as that Easiest Way to Make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

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