Slow-Cooked Red Wine Braised Beef Short Ribs with Herbed Polenta Toast
- Serves: 6
Categorized: Entrées
Ingredients
- 3 pounds Idaho beef Chuck Short Ribs Boneless or Bone-In (about 4 x 2-inch pieces)
- 1/4 cup all-purpose Idaho flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 cup Idaho dry red wine
- 2 cups diced Idaho onions
- 1 cup diced celery
- 1 cup diced carrot (Available during the Idaho farmers market season at your local market)
- 4 cups Roasted Beef Stock, divided
- 15 fresh thyme sprigs
- 7 fresh rosemary sprigs
- 3/4 cup instant polenta
- 1/2 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon minced fresh thyme leaves
- 3 green onions, green part only, cut diagonally into 1/8-inch strips (Available during the Idaho farmers market season at your local market)
Featured Idaho Produce
Steps
Mix flour, salt and pepper in medium bowl. Coat beef Short Ribs in flour mixture. Heat large skillet over medium-high heat until hot; coat with cooking spray. Brown half ribs evenly, about 4 to 5 minutes per side; remove from skillet. Repeat remaining ribs; remove ribs from skillet. Reduce heat to low; add wine. Cook 1 to 2 minutes until browned bits attached to skillet are dissolved.
Add onions, celery and carrot to slow cooker. Place ribs on vegetables. Pour wine mixture over ribs. Add 1 cup Roasted Beef Stock, thyme and rosemary sprigs. Cover; cook HIGH 6 hours or LOW 7 hours or until beef is fork-tender.
Cook’s Tip: Roasted Beef Stock
Alternate Cooking Method
