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Braised Short Ribs with Creamy Polenta - Square Recipe Preview Image

Braised Short Ribs with Creamy Polenta

These creamy and rich Braised Short Ribs with Creamy Polenta make the perfect romantic meal for Valentine's Day or any special occasion!
Categories Clean Eating. Gluten-Free, Dinner, Healthy
Difficulty Easy
Keyword braised short ribs with polenta, short ribs and polenta, short ribs with polenta
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Calories 392 kcal
Author Lacey Baier of A Sweet Pea Chef

Ingredients

For The Braised Short Ribs:

  • 8 beef short ribs
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/2 cup chickpea/garbanzo flour
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 lg. carrots diced
  • 2 shallots diced
  • 2 cups red wine
  • 2 cups low sodium beef broth
  • 4-6 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary

For The Creamy Polenta:

  • 2 cups unsweetened almond milk
  • 2 cups water
  • 1 1/2 tsp sea salt
  • 1 cup coarse ground cornmeal
  • 1/4 tsp ground black pepper
  • 1/8 tsp garlic powder
  • 4 oz goat cheese crumbled

Instructions

  1. Preheat oven to 350 degrees F.
  2. Sprinkle the sea salt and pepper all over the short ribs, then dredge until coated with the chickpea flour. Set aside.

  3. In a large dutch oven, heat olive oil over medium-high heat.

  4. Brown the short ribs on all sides, about a minute per side. Once nicely browned, remove and set aside. (If you need, you can do this step in batches so as not to overcrowd the ribs in the pot.)
  5. Now, add the diced yellow onion, diced carrots, and diced shallots to the same pot and cook for a few minutes until they begin to soften.

  6. Pour in the wine into the pot and stir to combine, scraping the bottom of the pan to release any bits that have stuck.

  7. Bring this mixture to a boil.
  8. Add in the low sodium beef broth and stir together.

  9. Add the short ribs to the pot. They should be almost completely submerged by the liquid.

  10. Toss some fresh thyme and rosemary sprigs to the pot.
  11. Cover and place into the oven.
  12. Braise the short ribs at 350 degrees F for 2 hours, then reduce the heat to 325 degrees and cook for an additional 30 to 45 minutes, until the ribs are fork-tender and the meat is falling off the bone.
  13. Remove the pot from the oven and allow to sit, covered, for another 20 minutes, before serving. This will allow us to make the creamy polenta.

  14. To do this, heat unsweetened almond milk or any milk of your choice, water and sea salt in a deep sauce pan over medium-high heat.

  15. Bring the mixture to a boil, stirring frequently to keep the milk from burning on the bottom of the pan.
  16. Once boiling, slowly add the coarse cornmeal, stirring or whisking constantly to avoid causing clumps.
  17. Now that the cornmeal is all mixed in, lower the heat, cover, and cook for 10-15 minutes, stirring every 2-3 minutes or so.
  18. Once the polenta is smooth, thick, and creamy, remove from the heat and add the pepper, garlic powder, and goat cheese, stirring to incorporate. A whisk may be necessary if mixture is too clumpy.
  19. To serve, add the creamy polenta to the bottom of a bowl and then top with a couple braised short ribs, spooning a little juice and fresh thyme leaves over the top.

Recipe Video

Nutrition Facts
Braised Short Ribs with Creamy Polenta
Amount Per Serving (1 bowl)
Calories 392 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 9mg3%
Sodium 1303mg54%
Potassium 316mg9%
Carbohydrates 5g2%
Sugar 2g2%
Protein 6g12%
Vitamin A 195IU4%
Vitamin C 2.1mg3%
Calcium 143mg14%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.