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The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
- Provide For the short ribs
- Get 2 lg short ribs per serving, I made 3 servings
- Prepare Salt, white pepper, dry mustard
- Get 1/4 sweet onion, chopped
- You need 3 lg cloves garlic, minced
- You need 1 tbsp butter
- Prepare 1 1/2 cup red wine, I used a cabernet
- Prepare 1 1/2 cup beef broth
- Use 2-3 tbsp balsamic vinegar to taste
- You need 1/4 cup chopped fresh parsley
- Provide 1 tbs minced chives
- Provide For the polenta
- Provide 1/4 sweet onion, diced
- Take 2 tbsp butter
- Prepare 2 lg cloves garlic, minced
- Provide 3 tsp granulated chicken bouillon
- Provide 3 cups water
- Take 1 1/2 cups whole milk
- Get 1 1/2 cups white corn meal
- You need 6 oz merlot belvitano cheese, shredded or cubed
- Get 2 tbs sour cream
- Get to taste Salt and white pepper
- Get For the scampi
- You need 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
- Provide Remove shells, leave tail on
- Provide 2 tbs butter
- Use 1/4 sweet onion, diced
- Take 2 garlic cloves, minced
- You need 1 tsp red wine vinegar
- Use 1/4 cup chopped parsley
- Use 1 tsp red chili flakes
- Prepare to taste Salt
- Use For the pan sauce
- Take All the drippings from the ribs
- Prepare 1/2 cup additional red wine
- Use 1 tbsp additional balsamic vinegar
- Prepare 3 tbsp honey
- Get to taste Salt
- Get Garnish
- You need Additional chopped parsley and chives
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.
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