And we're back...

I have an entire backlog of recipes I need to get on here.  Almost to the point of being overwhelming.  It's kind of like cleaning my house....when I don't keep up with it, it gets too overwhelming, and I don't even know where to start.  So I sit on the couch and watch movies instead. 

So, I will start with one recipe and move forward.  Because this is just too good not to blog about.  I made this for Valentine's Day dinner, and it did not disappoint.  Seriously, this was weeks ago, and I still drool every time I think about it.  And I tell anyone who will listen...."Have you ever made short ribs?!!?"  And the polenta. Oh, the palenta.  The perfect little bed of heaven for the short ribs.  Quick, run to your dutch oven and make these today!

(recipe and picture source: http://www.pioneerwoman.com/)

Braised Short Ribs

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt & Pepper To Taste
• ¼ cups All-purpose Flour
• 6 pieces Pancetta, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

(I also added a package of sliced baby bella mushrooms.  I love mushrooms, and thought these were a great addition.  I also used dried spices since I didn't have any fresh ones on hand.  Still tasted great.  Dried spices are more potent than fresh ones, so make sure you adjust the measurements if used dried).

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.
In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Creamy Polenta with Goat Cheese

Ingredients

• 1 cup Yellow Cornmeal
• 1 teaspoon Salt
• 2 Tablespoons Butter
• 4 ounces, weight Goat Cheese

Preparation Instructions

Bring 4 1/2 cups water to a boil.
Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps.
Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed.
When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

Just a note...leftover polenta just does not seem to have the same texture the next day.  Still delicious, but just not as creamy.  More reason to eat it all up at once!

Cheers, Tanya