Beef Short Ribs With Cheddar Polenta

Recipe Ingredients

1		Rack beef short ribs - (abt 2 1/2 lbs) - cut 4-oz portions
2 tablespoons	30ml	Ancho chile powder
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Soy sauce
1		Dried ancho chile
1		Yellow onion - sliced (medium)
4		Garlic cloves - peeled and smashed
6 tablespoons	90ml	Worcestershire sauce
6 tablespoons	90ml	Light brown sugar
1/4 cup	59ml	Kosher salt
1		Water
		Cheddar Polenta
1 1/2 cups	355ml	Water
2 cups	474ml	Milk
2 teaspoons	10ml	Minced garlic
1		Bay leaf
2 teaspoons	10ml	Chopped fresh thyme leaves
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 cup	237ml	Polenta
4 tablespoons	60ml	Unsalted butter
1/2 cup	73g / 2.6oz	Grated cheddar cheese
2 tablespoons	30ml	Grated Parmesan

Recipe Instructions

Season both sides of the ribs with the ancho chile powder. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.

Preheat the oven to 350 degrees.

Place a roasting pan over 2 burners on the stove. Add oil and sear ribs on all sides. Add the soy sauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, kosher salt, and water to the roasting pan, and bring to a simmer over medium-high heat. Adjust the seasoning, to taste, and tightly cover, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 to 3 1/2 hours.

Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.

Cheddar Polenta: In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, thyme, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.

Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.

This recipe yields 8 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E35) - from the TV FOOD - NETWORK

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