Recipe of Speedy Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi
by Joseph Bailey
Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
Get For the short ribs
Prepare 2 lg short ribs per serving, I made 3 servings
Get Salt, white pepper, dry mustard
Take 1/4 sweet onion, chopped
Make ready 3 lg cloves garlic, minced
Get 1 tbsp butter
Take 1 1/2 cup red wine, I used a cabernet
Take 1 1/2 cup beef broth
Make ready 2-3 tbsp balsamic vinegar to taste
Prepare 1/4 cup chopped fresh parsley
Take 1 tbs minced chives
Prepare For the polenta
Prepare 1/4 sweet onion, diced
Get 2 tbsp butter
Take 2 lg cloves garlic, minced
Prepare 3 tsp granulated chicken bouillon
Take 3 cups water
Take 1 1/2 cups whole milk
Take 1 1/2 cups white corn meal
Take 6 oz merlot belvitano cheese, shredded or cubed
Make ready 2 tbs sour cream
Take to taste Salt and white pepper
Prepare For the scampi
Make ready 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
Get Remove shells, leave tail on
Take 2 tbs butter
Prepare 1/4 sweet onion, diced
Take 2 garlic cloves, minced
Make ready 1 tsp red wine vinegar
Make ready 1/4 cup chopped parsley
Prepare 1 tsp red chili flakes
Prepare to taste Salt
Prepare For the pan sauce
Take All the drippings from the ribs
Prepare 1/2 cup additional red wine
Prepare 1 tbsp additional balsamic vinegar
Prepare 3 tbsp honey
Make ready to taste Salt
Get Garnish
Make ready Additional chopped parsley and chives
Instructions to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
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.
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.
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.
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.
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.
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
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.
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.
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