BETTER Braised Beef Short Ribs (w. Creamy Polenta)

Ingredients

• 5.5 lb Beef Short Ribs (bone‑in, trimmed)
• 2 tablespoon Neutral Oil (high smoke point (vegetable or canola))
• 2 tablespoon Kosher Salt (for heavy seasoning of ribs)
• 1000 g Yellow Sweet Onions (about 3‑4 large onions, medium dice)
• 24 g Garlic (about 6‑7 large cloves, pressed)
• 2 tablespoon Olive Oil (extra virgin, for sautéing onions)
• 50 g Worcestershire Sauce
• 50 g Tomato Paste
• 42.5 g Demi‑Glace (store‑bought, reduced meat stock)
• 900 g Guinness Stout (approximately 900 ml)
• 1000 g Beef Stock (store‑bought, low sodium)
• 28 g Powdered Gelatin (four envelopes, unflavored)
• 4 sprig Fresh Thyme Sprigs
• 2 leaf Bay Leaves
• 300 g Polenta (Medium‑Grind Cornmeal) (uniform medium grain, no coarse kernels)
• 1200 g Whole Milk
• 7 g Salt (for polenta)
• 115 g Unsalted Butter (cut into cubes)
• 100 g Parmesan Cheese (freshly grated)

Instructions

1. Season and Cure the Ribs

   Pat the short ribs dry, drizzle with a little neutral oil, then liberally coat each piece with kosher salt (about a three‑finger pinch per rib). Let them sit on the counter for 20 minutes to draw out moisture and enhance flavor.

   Time: PT20M

2. Oven‑Sear the Ribs

   Place the seasoned ribs on a sheet tray and roast in a pre‑heated 500°F oven for 10‑15 minutes, until the exterior is deeply browned and the outer fat has rendered.

   Time: PT15M

   Temperature: 500°F

3. Prepare Aromatics

   While the ribs sear, dice 1 kg of yellow sweet onions into medium pieces (about 3‑4 large onions) and press 24 g of garlic (6‑7 cloves).

   Time: PT15M

4. Caramelize Onions & Garlic

   Heat 2 Tbsp olive oil in the heavy‑bottom pot over medium heat. Add the onions, garlic, and a pinch of salt. Stir every 2 minutes and cook for about 20 minutes until the onions reach a medium‑brown caramelization (about 6/10).

   Time: PT20M

5. Deglaze and Build the Braising Base

   Add a couple of tablespoons of water, scrape the browned bits from the pot, and repeat the water deglaze 3‑4 times over the next 5 minutes. Then add 50 g Worcestershire sauce, cook for 30 seconds, followed by 50 g tomato paste, stirring for 1 minute.

   Time: PT5M

6. Add Liquids and Aromatics

   Stir in 42.5 g demi‑glace, 900 g Guinness stout, 1000 g beef stock, and 28 g powdered gelatin. Toss in 4 thyme sprigs and 2 bay leaves. Bring the mixture to a gentle simmer.

   Time: PT5M

7. Braise the Ribs

   Return the seared short ribs to the pot, submerging them partially in the liquid. Cover the pot with a lid placed slightly ajar and transfer to a pre‑heated 275°F oven. Braise for 3 to 3½ hours, until the meat is tender but still holds together.

   Time: PT3H30M

   Temperature: 275°F

8. Cool and Refrigerate

   Remove the pot from the oven and let it sit at room temperature for 90 minutes. Then place the pot in the refrigerator overnight to let the fat solidify and the flavors meld.

   Time: PT1H30M

9. Defat the Sauce

   The next day, lift off the solidified fat layer with a spoon. Return the pot to medium heat, skim any remaining surface fat with a ladle, and discard.

   Time: PT10M

10. Reduce the Braising Liquid

    Increase heat to medium‑high and reduce the sauce by about 75% (approximately 20‑30 minutes) until it becomes thick and glossy.

    Time: PT25M

11. Toast the Polenta

    In a deep non‑stick pan over medium‑high heat, add 300 g polenta and toast, stirring constantly, for about 3 minutes until fragrant like popcorn.

    Time: PT3M

12. Cook the Polenta

    Gradually whisk in 1200 g whole milk and 7 g salt. Bring to a gentle simmer; cook for 3‑4 minutes while stirring to avoid lumps. Reduce heat to low and continue stirring every 2‑3 minutes for another 10 minutes until the grains are swollen and the mixture resembles thick scrambled eggs.

    Time: PT13M

13. Finish the Polenta

    Stir in 115 g butter until melted, then fold in 100 g grated Parmesan cheese. Keep on low heat just until the cheese melts; do not boil.

    Time: PT2M

14. Reheat Short Ribs in Sauce

    Place the cooked short ribs back into the reduced sauce, ensuring they are fully submerged. Warm over low heat for about 5 minutes.

    Time: PT5M

15. Plate and Serve

    Spoon a generous portion of creamy Parmesan polenta onto each plate, top with two short ribs, and ladle over the caramelized onion‑Guinness sauce. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

2 g