Recipe by Clorox® Disinfecting Wipes
"Browned then slowly braised in red wine, falling-off-the-bone short ribs are served with creamy, cheesy polenta seasoned with rosemary."
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boneless beef short ribs
vegetable oil, or as needed
2 (14.5 ounce) cans
dry red wine or cranberry juice
coarsely chopped onion
cloves garlic, peeled and chopped
2 1/2 cups
grated Parmesan cheese
chopped fresh rosemary
This was easy and delicious. We loved it.
These are super tender short ribs with amazing flavor. I would make these again. Perfect for a winter day.
I did not care for this recipe.
Eliminate the red wine and substitute 1/2 cup dry sherry and 1/2 cup of tawny port. Add chopped celery and chopped carrot to the onions and garlic. THEN you will have a savory sauce over the polenta~ Also - after browning ribs , remove and brown veggies in the drippings. Then cover and braise in a 325 oven for 3 hours. Add a little corn starch mixed with ice water during the last half hour of cooking - about 1/4 cup of water to tablespoon of corn starch. That will thicken up the gravy. There - fixed it.
The short ribs turned out very tender. I used my Dutch oven and finished cooking them in the oven on about 250. My family didn't care for the polenta so we used mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Country Beef Short Ribs and Rosemary Polenta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 422
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