Recipe of Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi in 21 Minutes for Young Wife

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

These flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. A bold-flavored Syrah or Zinfandel is ideal for the.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Make ready For the short ribs
2. Prepare 2 lg short ribs per serving, I made 3 servings
3. Prepare Salt, white pepper, dry mustard
4. Take 1/4 sweet onion, chopped
5. Get 3 lg cloves garlic, minced
6. Get 1 tbsp butter
7. Get 1 1/2 cup red wine, I used a cabernet
8. Take 1 1/2 cup beef broth
9. Get 2-3 tbsp balsamic vinegar to taste
10. Get 1/4 cup chopped fresh parsley
11. Make ready 1 tbs minced chives
12. Make ready For the polenta
13. Take 1/4 sweet onion, diced
14. Make ready 2 tbsp butter
15. Take 2 lg cloves garlic, minced
16. Take 3 tsp granulated chicken bouillon
17. Make ready 3 cups water
18. Prepare 1 1/2 cups whole milk
19. Make ready 1 1/2 cups white corn meal
20. Take 6 oz merlot belvitano cheese, shredded or cubed
21. Get 2 tbs sour cream
22. Take to taste Salt and white pepper
23. Get For the scampi
24. Prepare 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
25. Prepare Remove shells, leave tail on
26. Take 2 tbs butter
27. Prepare 1/4 sweet onion, diced
28. Prepare 2 garlic cloves, minced
29. Make ready 1 tsp red wine vinegar
30. Take 1/4 cup chopped parsley
31. Take 1 tsp red chili flakes
32. Take to taste Salt
33. Prepare For the pan sauce
34. Get All the drippings from the ribs
35. Take 1/2 cup additional red wine
36. Get 1 tbsp additional balsamic vinegar
37. Prepare 3 tbsp honey
38. Make ready to taste Salt
39. Take Garnish
40. Make ready Additional chopped parsley and chives

I think this recipe for Braised Short Ribs checks all the boxes. I headed to one of our local grocery stores to purchase the ribs. As usual, my co-workers were invited to taste the ribs which were served over a creamy Parmesan polenta. According to them, it is a winner.

Instructions

Steps to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Heat a large ovenproof Dutch oven over medium high heat. Add 1 tbsp oil. Coat ribs with seasoning generously. Quickly brown on all sides. Set aside.
2. In same Dutch oven, add butter and onions. Cook on medium low heat until they start to caramelize. Add garlic and cook one minute. Add parsley and chives, cook one more minute. Add rest of ingredients for the ribs. Bring mixture just to a boil so flavor combines.
3. Return the ribs to the Dutch oven. Cover and place in a 300 degree oven for 2 hours. Reduce heat to 170 and continue for 2 more hours.
4. Remove ribs to and oven safe plate and place in oven at 170 to keep warm. Cool the cooking liquid until it is Able to be handled. Strain as much fat off of the top as you can. Add remaining ingredients for the sauce except salt. Bring to a simmer and reduce. The sauce should have a shimmery Appearance not too thick like gravy. Salt to taste.
5. Start the polenta and scampi at the same time. Polenta in a lg saucepan, scampi in a lg frying pan. Both over medium high heat. Add butter to both and saute onions.
6. For the polenta, you don't want onion to caramelize. Just sweat off. When translucent, add garlic and saute 1 minute. Add water, milk, and bouillon. Bring to a boil. When boiling, very slowly whisk cornmeal into liquid. If you go too fast it will be lumpy. As soon as all the cornmeal is incorporated, add cheese and sour cream, reduce heat. Stir constantly until thick and creamy
7. For the scampi, you do want the onion to caramelize a little. When you start seeing the onion brown, add garlic and saute 1 minute. Add rest of scampi ingredients except salt and saute until prawns are cooked. About 3-4 minutes. Taste 1 prawn and add salt if desired.
8. To plate, add polenta on the bottom, place short ribs on top of polenta. Scampi on the side. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Serve immediately. Enjoy.

These tender braised Instant Pot short ribs with polenta are the newest star of Christmas dinner, no effort required. The short ribs can even be braised the day before. They reheat incredibly well, possibly even Then check out Orecchiette with Braised Short Ribs and Swiss Chard to see how you can transform your creamy-cheddar-polenta/]. For the Swiss Chard with Pancetta. This dish has it all for me: the caramelized, slow-cooked depth of flavor from the short ribs, the foundation of corn in the polenta with the unmistakable forest floor earthiness of truffles, and the sweet-sour of the apple.

So that is going to wrap it up for this exceptional food brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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