GMA Recipe: Braised Beef Short Ribs With Cheddar Polenta

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Braised Beef Short Ribs With Cheddar Polenta
From chef and author Emeril Lagasse
October 25, 2002
January 3, 2003

A great fall and winter recipe from Emeril Lagasse on Good Morning America. You will need to start this recipe at least six hours ahead of cooking time, to marinate the ribs.

Ingredients

1 rack beef short ribs (about 2 1/2 pounds), cut into eight 5-ounce portions

1 tablespoon Emeril's Original Essence

2 quarts water

2 cups sliced yellow onions

5 cloves garlic, peeled and smashed

1 cup Worcestershire sauce

1 cup packed light brown sugar

1/3 cup kosher salt

3 tablespoons soy sauce

2 dried ancho chili peppers

1 teaspoon red pepper flakes

Cheddar Polenta

Coleslaw

Directions

1. Place the ribs in a baking pan and season both sides with the Essence. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.

2. Preheat the oven to 350° F.

3. Combine the remaining ingredients (except the polenta) in a large, heavy roasting pan or large, heavy pot, and bring to a simmer over medium-high heat. Adjust the seasoning to taste. Remove the plastic wrap from the ribs. Add to the pot, cover, and cook in the oven until the ribs are tender and the meat falls from the bones, 4 to 4 1/2 hours.

4. Remove from the oven. To serve, divide the polenta among 4 large bowls. Place one rib portion on top of each polenta serving and top with cooking liquid. Spoon coleslaw over each portion and serve immediately.

Makes 4 main course, 8 appetizer servings

Cheddar Polenta

Ingredients

4 cups water

2 1/2 cups milk

2 teaspoons minced garlic

1 bay leaf

2 teaspoons chopped fresh thyme

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups yellow cornmeal

4 Tablespoons unsalted butter, cut into pieces

1 cup grated cheddar cheese

2 tablespoons grated Parmesan cheese

Directions

1. Combine the water, milk, garlic, bay leaf, thyme, salt, and pepper in a large, heavy saucepan, and bring to a boil.

2. Gradually whisk in the corn meal and reduce the heat to low. Cook, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes. Add the butter, cheddar and Parmesan cheeses, and stir until melted.

3. Remove from the heat and discard the bay leaf. Adjust the seasoning to taste and serve hot.

Coleslaw

Ingredients

3 cups shredded green cabbage

1 cup finely sliced red onions

3/4 cup finely sliced carrots

1 tablespoon rice wine vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

1/4 cup mayonnaise

Directions

1. Combine all the ingredients except the mayonnaise in a large bowl and toss well to mix. Let sit for 15 minutes.

2. Add the mayonnaise and stir well.

3. Serve immediately or refrigerate in an airtight container for up to 1 day.

Makes 3 cups

All recipes copyright Emeril Lagasse.