Red Wine and Fennel Braised Short Ribs with Parmesan and Thyme Polenta
From the CorkSavvy Kitchens
Serves 6
For the short ribs:
1/4 cup extra virgin olive oil
5-6 lbs short ribs
1 medium onion, peeled and cut into inch pieces
2 carrots, peeled and cut into inch pieces
1 fennel bulb, cut into 1 inch pieces
6 cloves garlic
8 sprigs thyme
2 cups red wine (we used Gascon Don Miguel Malbec)
2 cups beef stock
For the polenta:
5 cups chicken stock
1 1/2 cups polenta or finely ground cornmeal
1/2 cup heavy cream
1/4 cup grated parmesan
2 Tablespoons chopped thyme
2 Tablespoons butter
salt and pepper to taste
Garnish:
3 Tablespoons chopped parsley
Preheat oven to 300 degrees.
Place a large oven-proof pan (or dutch oven) over medium heat. Add olive oil, thyme and garlic until warmed. Add short ribs in a single layer and brown on all sides. Remove from pan. Add vegetables and cook until soft, about 10 minutes. Season with salt and pepper. Add wine and stock and bring to a boil. Add short ribs back into the pan. Cover the pan with lid and place into preheated oven. Cook for 2 1/2 to 3 hours until tender.
When the meat is tender, remove from pan and strain liquid into a small saucepan. Reduce liquid over medium-high heat until thickened, about 5 minutes. Keep warm.
When ready to serve, heat chicken stock in large saucepan until simmering. While whisking continually, add cornmeal and stir until thoroughly combined. Stir in cream, parmesan, thyme, butter, and salt and pepper to taste. Remove from heat and keep warm.
Wine Suggestions:
Marchesi de Cordano Trinita 2001
