Braised Short Ribs over Polenta

Directions

Slow Braised Short Ribs

1. If marinating the meat, marinate in 1/4C Garlic Chili Olive oil at least 3 -8 hours or overnight. Preheat oven to 300º. On the stove-top and over medium heat, add the olive oil and sear the ribs on all sides in a heavy skillet or dutch oven. Remove from heat and add the spice and beef broth. Place the dutch oven in the preheated oven and slow braise the ribs for 2 hours. Or, if using an InstaPot, slow braise on Meat/Stew Setting on Low Pressure for 2 hours. When the ribs are done, remove from heat and let rest while making the Polenta.
   

Creamy Smoked Gouda Polenta

1. Over medium heat, bring the liquids to simmer. Slowly whisk in the polenta - stir constantly to avoid clumps. Add salt and pepper to taste. Simmer for 15-20 minutes or until it thickens. If it thickens too much, add another 1/4 C broth. Grate the cheese into the polenta and remove from heat if necessary and continue stirring until the cheese is melted.
   

Assemble

1. Spoon polenta in a deep dish or shallow bowl while hot. Place braised beef on top, either on the bone or off the bone is fine. Garnish with chopped fresh cilantro and drizzle with more Garlic Chili Olive oil if desired. Serve immediately.