Steps to Prepare Super Quick Homemade Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

These creamy and rich Braised Short Ribs with Creamy Polenta make the perfect romantic meal for Valentine's Day or any special occasion! Alas, short ribs enter the picture. At one point short ribs were ridiculously cheap. Few understood that a tough and typically disposable piece of meat I wanted to pair it with something that could absorb the sauce and polenta proved to be perfect for it.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. 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 fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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 that.

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

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

I think this recipe for Braised Short Ribs checks all the boxes. There were packages of bone-in and boneless beef short ribs. I was trying to decide which to buy so I asked to speak with the butcher or meat cutter and asked him to help me choose the right ribs for my recipe which he was happy to do. Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes.

Instructions 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.

I was trying to decide which to buy so I asked to speak with the butcher or meat cutter and asked him to help me choose the right ribs for my recipe which he was happy to do. Making polenta is the easiest thing in the world, and can be a nice complement to many meat dishes. I stirred a secret ingredient into my polenta the other night, and combined with the slow-cooked beef short ribs, it was too yummy for color TV. 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/].

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