Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
To plate, add polenta on the bottom, place short ribs on top of polenta. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. brad's braised short ribs w/ creamy white polenta & shrimp scampi, Mostly, people have been trained to think that "comfort" foods are bad for the body and need to be avoided.
Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
- Get For the short ribs
- Take 2 lg short ribs per serving, I made 3 servings
- Get Salt, white pepper, dry mustard
- Take 1/4 sweet onion, chopped
- Make ready 3 lg cloves garlic, minced
- Take 1 tbsp butter
- Take 1 1/2 cup red wine, I used a cabernet
- Prepare 1 1/2 cup beef broth
- Take 2-3 tbsp balsamic vinegar to taste
- Get 1/4 cup chopped fresh parsley
- Take 1 tbs minced chives
- Get For the polenta
- Take 1/4 sweet onion, diced
- Make ready 2 tbsp butter
- Get 2 lg cloves garlic, minced
- Get 3 tsp granulated chicken bouillon
- Get 3 cups water
- Take 1 1/2 cups whole milk
- Prepare 1 1/2 cups white corn meal
- Get 6 oz merlot belvitano cheese, shredded or cubed
- Take 2 tbs sour cream
- Prepare to taste Salt and white pepper
- Make ready For the scampi
- Make ready 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
- Prepare Remove shells, leave tail on
- Prepare 2 tbs butter
- Prepare 1/4 sweet onion, diced
- Prepare 2 garlic cloves, minced
- Prepare 1 tsp red wine vinegar
- Get 1/4 cup chopped parsley
- Take 1 tsp red chili flakes
- Make ready to taste Salt
- Take For the pan sauce
- Get All the drippings from the ribs
- Make ready 1/2 cup additional red wine
- Prepare 1 tbsp additional balsamic vinegar
- Take 3 tbsp honey
- Get to taste Salt
- Take Garnish
- Prepare Additional chopped parsley and chives
You already understand that, to achieve true health, your diet needs to be balanced and wholesome and you need to get a good amount of exercise. 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 pot and the table.
Instructions 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.
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 pot and the table. Description Braised short ribs are so rich and flavorful, it seems as though you worked so hard; but really you put everything in the pot and forget about it. The creamy polenta is wonderful and comforting, a perfect partner for the short ribs. This is love in a bowl!
So that is going to wrap this up for this exceptional food brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
