Recipes, re-invented from cooking shows
Ancho Braised Short Ribs with Polenta
Prep. Time:
Baking Time:
Total Time:
30 minutes
210 minutes
Serves:
6 servings
Inspired by Chef Cesar's Top Chef dish with perfected polenta consistency based on judge feedback from Season 22. Judge feedback addressed: polenta consistency issue corrected through proper technique with constant whisking during addition adequate cooking time 30-40 minutes not rushed and finishing with cream for luxurious texture. Praised elements preserved: short ribs praised for a lot of flavor with ancho chiles warm spices and long braising creating Cesar's nice and homey and braisey character. Cesar's vision honored through simple comforting dish with bold Mexican-inspired spices that doesn't overcomplicate. Ancho chiles provide mild heat with deep slightly sweet flavor creating perfect balance for braises. The key to perfect polenta is patience and constant attention during cooking. Proper cooking time is essential as judges noted polenta consistency was offputting likely from undercooking or improper stirring creating grainy or watery texture instead of creamy smooth consistency.
Ingredients
FOR THE ANCHO BRAISED SHORT RIBS:
4 lbs bone-in beef short ribs (about 6 pieces)
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, diced
2 medium carrots, diced
2 celery ribs, diced
6 garlic cloves, smashed
3 dried ancho chiles, stemmed and seeded
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
2 cups beef stock
1 cup red wine
2 bay leaves
2 sprigs fresh thyme
FOR THE CREAMY POLENTA:
4 cups whole milk (or 3 cups milk + 1 cup water)
1 cup chicken or vegetable stock
1 1/2 teaspoons salt
1 cup polenta (medium-grind, not instant)
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
Freshly ground black pepper
FOR GARNISH:
Fresh cilantro leaves
Lime wedges
Crumbled queso fresco (optional)
Instructions
PREPARE AND BRAISE THE SHORT RIBS:
Preheat oven to 325°F. Season short ribs generously with salt and pepper on all sides.
Heat oil in a large Dutch oven over medium-high heat. Working in batches sear short ribs until deep brown on all sides about 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add onion carrots and celery to pot. Cook stirring occasionally until softened and beginning to brown about 8 minutes. Add garlic and cook 1 minute.
While vegetables cook toast ancho chiles in a dry skillet over medium heat until fragrant about 2 minutes. Transfer to a small bowl cover with hot water and let soak 10 minutes. Drain and chop roughly.
Add chopped ancho chiles tomato paste cumin smoked paprika oregano and cinnamon to vegetables. Cook stirring until fragrant about 2 minutes.
Pour in beef stock and red wine scraping up any browned bits from bottom of pot. Add bay leaves and thyme. Bring to a simmer.
Return short ribs to pot along with any accumulated juices nestling them into the liquid. Liquid should come about halfway up the ribs. Cover pot with tight-fitting lid.
Transfer to oven and braise until meat is fork-tender and falling off the bone about 2.5-3 hours. Check occasionally and add more stock if liquid reduces too much.
Remove short ribs from pot and keep warm. Strain braising liquid through fine-mesh sieve pressing on solids to extract flavor. Discard solids. Skim fat from surface of liquid. Return liquid to pot and simmer over medium heat until slightly thickened and reduced about 10-15 minutes.
MAKE THE POLENTA:
About 45 minutes before serving bring milk stock and salt to a boil in a large heavy-bottomed saucepan over medium-high heat.
Reduce heat to medium-low. SLOWLY pour polenta into liquid in a steady stream whisking constantly to prevent lumps. This is critical for smooth consistency.
Continue cooking stirring frequently with a wooden spoon until polenta thickens and pulls away from sides of pan about 30-40 minutes.
PROPER cooking time is essential judges noted polenta consistency was offputting likely from undercooking or improper stirring.
Stir more frequently during final 10 minutes to prevent scorching. Polenta should be creamy and smooth not grainy or watery.
Remove from heat. Stir in butter Parmesan and heavy cream until fully incorporated and silky. Season with pepper. If polenta becomes too thick thin with additional warm milk or stock.
TO SERVE:
Spoon generous portion of creamy polenta onto each plate or shallow bowl.
Place one short rib on top of polenta.
Spoon reduced braising sauce over and around short rib.
Garnish with fresh cilantro leaves. Serve with lime wedges and crumbled queso fresco if desired.
Some ingredients can be bought from us in small quantities
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