Sweet And Spicy Short Ribs With Cheesy Polenta Food

SWEET AND SPICY SHORT RIBS

Steps:

• Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
• Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
• Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

CHEESY POLENTA

Steps:

• Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.

SPICY BRAISED SHORT RIBS WITH POLENTA

Steps:

• For the short ribs: Preheat the oven to 325 degrees F.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
• Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
• Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
• For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
• Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.

SWEET-AND-SPICY BABY BACK RIBS

Steps:

• Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
• Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams

SHORT RIB BOURGUIGNON OVER CREAMY POLENTA

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.
• Generously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.
• To the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.
• To the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.
• Meanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.
• Bring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.
• Using a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.
• Serve the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.
• In a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.
• Turn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).
• Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.

SLOW-COOKER SHORT RIBS WITH CHEESY POLENTA

Steps:

• Combine carrot, onions and garlic in a 6-quart slow cooker.
• Rinse ribs and pat dry; season with salt and pepper.
• Heat oil in a large, wide pot over moderately high heat until hot but not smoking.
• Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
• Transfer, as cooked, to slow cooker.
• Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.
• Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.
• After cooking, skim off any fat from top (discard bay leaf).
• Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
• Bring to a boil, stirring constantly.
• Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
• Serve ribs over polenta and garnish with parsley, if desired.