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Braised Short Ribs and Cheddar Polenta

Posted by Erica Littlefield on
Braised Short Ribs and Cheddar Polenta

Serves 2

Create a romantic meal at home for your loved one this Valentine’s Day with this delicious and decadent recipe.


  • 2 teaspoons olive oil
  • 3 pounds of bone-in beef short ribs
  • 1 teaspoon salt
  • 1 head of garlic, unpeeled and halved
  • 3 medium shallots, sliced ¼ inch thick, longways
  • ½ teaspoon pepper
  • 1 cup red wine
  • ¼ cup balsamic vinegar
  • 1 ½ cups of chicken stock, or water
  • 10 ounce package of cherry tomatoes
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 cups of water
  • 2 teaspoons salt
  • 1 ¾ cups of milk, divided
  • 1 cup dried, corn polenta
  • 1 cup of The Creamery Mild Cheddar Cheese


In an oven-safe pot or Dutch oven, preheat the olive oil over medium-to-high heat on the stove top. 

Preheat the oven to 300 degrees Fahrenheit.

Remove short ribs from packaging and pat dry. Liberally salt each side of the short ribs.

Add short ribs to the pot, and leave undisturbed for a few minutes, or until nicely seared. Rotate the short ribs, until seared on all sides. About 7 to 8 minutes, total.

Remove the short ribs and set aside. 

To the pot with the oil and drippings from the beef, add in sliced shallots and head of garlic, cut side down. Let the aromatics sauté for a few minutes, turning down the heat if starting to burn. Sauté for 5 minutes. 

Add in freshly cracked pepper and let bloom in the hot oil for about 30 seconds. 

Pour in red wine, balsamic vinegar, and chicken stock or water, and use a wooden spoon to scrape any browned bits off the bottom of the pot. 

Add the short ribs back into the pot, and their juices, and set them bone-side up.

Disperse the cherry tomatoes and fresh herb sprigs around the short ribs. The short ribs should be peeking out of the liquid. If not, add more chicken stock or red wine. 

Cover tightly with a lid or tin foil, and place in the 300-degree oven. Bake for 3 to 3 ½ hours, until the meat falls off the bone and shreds easily.

Remove the braise from the oven and remove the garlic halves and herb sprigs. Set aside to cool.

Use the following directions to cook the polenta, or cook according to packaging directions:

30 minutes before mealtime, heat 2 cups of water and 1 ½ cups of milk in a small sauce pot. The mixture should be steaming.

Add in salt, and slowly pour in the dried polenta while whisking the liquid. Turn the heat to low and cover. 

Every few minutes, whisk the mixture until it begins to thicken, about 20 minutes. If at this point, it becomes very thick, add in reserved milk.

Taste the polenta for doneness and seasoning. The grains should be softened, and the mixture should be just slightly fluid. Add salt if needed.

Into the polenta, fold in 1 cup of shredded The Creamery Mild Cheddar Cheese a little at a time, stirring to incorporate fully before adding in more.

Serve, by spooning a portion of polenta into a shallow bowl, adding 1 to 2 short ribs on top, and spooning the jus and confit tomatoes and onions over top.

Enjoy a nice dinner for two at home!

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