short ribs & polenta

as the weather gets cooler and the days get shorter, our bodies start to crave warm satisfying comfort food. for us, it doesn't get any more comforting than braised short ribs with creamy polenta. we were tempted to do another short rib ragu over pasta but decided this was just as easy and satisfying. the recipe calls for the braise to be done in a dutch oven on the stove top and then in the oven for 3 hours but you could probably make it work in your slow cooker as well - either way, this dish will fill your home with a wonderful aroma! make your polenta according to the directions on the bag but be sure to stir in some extra butter, parmesan cheese, mascarpone and salt for a real treat.

Braised Short Ribs

serves 4

3 lbs. beef short ribs

smoked sea salt & fresh ground pepper

2 tbs olive oil

1 granny smith apple, diced

1 onion, diced

2 celery ribs, diced

3 garlic cloves, smashed

5 sprigs thyme

1/2 cup tomato paste

1 cup dry white wine

2 cups chicken stock

1/3 cup apple cider vinegar

3 tbs honey

preheat oven to 300 degrees F. season short ribs generously with smoked salt & ground pepper and heat oil in a medium sized dutch oven. add short ribs, brown on all sides and remove. add apple, onion, celery, garlic and thyme and cook 6 minutes. add tomato paste and cook for 2 minutes until it deepens in color. add wine, chicken stock, vinegar and honey and bring to a boil. add short ribs, bring to a boil and reduce to a simmer. cover and transfer to the oven, braising for 3 hours and turning halfway through cooking.

remove short ribs from the pot and set aside to cool slightly, meat should fall off the bone. strain the sauce into a large bowl and refrigerate to solidify the fat. when the meat is cool enough to handle, shred and discard the bones. skim fat off top of sauce and use just enough of the sauce to moisten the shredded meat - serve shredded meat warmed over creamy polenta. enjoy!