BETTER Braised Beef Short Ribs (w. Creamy Polenta)
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- Опубликовано: 28 май 2024
- This braised beef short ribs recipe with creamy polenta is succulent, extremely beefy, and just off the charts good. Get 50% off your first order of CookUnity meals - go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself.
For an even easier, but equally delicious braised beef dish, check out my pot roast recipe video: • THIS Pot Roast is Bett...
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RECIPE
Ingredients:
▪For the Braised Beef Short Ribs:
▪5-6lb (2.5kg) bone-in beef short ribs
▪Neutral oil (for searing)
▪Salt
▪1000g (3-4 large) yellow yellow onions, medium diced
▪20-25g (6-7 cloves) garlic, pressed
▪Olive oil
▪50g (3T) Worcestershire sauce
▪50g (3T) tomato paste
▪1 container of demi-glace (42.5g) - sub with 25 grams beef bouillon paste
▪2 cans (about 900 grams) Guinness Stout (substitute with red wine or 1 can of cola for gluten-free or alcohol-free options)
▪1100g/mL store-bought beef stock
▪4 packets (28g) powdered gelatin
▪4-5 fresh thyme sprigs
▪3 bay leaves
For the Creamy Parmesan Polenta:
▪300g (1 3/4c)polenta
▪1200g (5c) whole milk
▪7g (1 1/2t) salt
▪115g (1 stick) unsalted butter
▪100g (1c) grated Parmesan cheese
Instructions:
1. Preheat the oven to 500°F (260°C).
2. Rub each beef short rib with neutral oil and season liberally with salt. Allow the meat to cure for 20 minutes.
3. Place the seasoned short ribs on a sheet tray and oven-sear for 10-15 minutes until browned.
4. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add diced onions, pressed garlic, and a pinch of salt. Stir occasionally and caramelize the onions for about 20 minutes, deglaze the pot with a splash of water every 5-6 minutes to incorporate the browned onion fond.
5. When the onions are softened and starting to take on color, add Worcestershire. Stir and cook for about 30 seconds.
6. Add tomato paste, stir and cook for about a minute.
7. Add demi-glace, beer, beef stock, powdered gelatin, thyme sprigs, and bay leaves. Bring to a simmer.
8. Place oven-seared short ribs into the pot, leaving the lid slightly ajar. Braise in a 275°F (135°C) oven for 3 to 3.5 hours.
9. Cool the braised beef for 90 minutes, then refrigerate to cool completely.
Once cooled, skim off coagulated beef fat from the top of the pot.
10. Bring the pot to a low simmer to melt the gelatin.
11. Once the gelatinous stock has become fully liquid, remove the short ribs from the liquid then ladle off any excessive fat from the top of the liquid. Continue to reduce the braising liquid by 75% over medium-high heat, about 20-30 minutes. note: This is a good time to make the polenta.
12. Once the beef liquid is reduced, place the short ribs back into the reduced braising liquid to reheat for about 5 minutes over low heat while basting the short ribs.
For the Creamy Parmesan Polenta:
1. Toast polenta in a nonstick saucepan for 3 minutes over medium high heat.
2. Add milk and salt, whisking until thickened (3-4 minutes). Reduce heat to low and cook for an additional 10 minutes, stirring occasionally.
3. Stir in butter and grated Parmesan cheese until melted.
CHAPTERS:
0:00 Curing and roasting the short ribs
0:57 preparing the braise
5:38 Compounding the flavors and reducing the liquid
6:58 Creamy parmesan polenta
9:02 Finishing the short ribs and plating up
#shortribs #braisedshortribs #braisedbeef
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra... 
Хобби
SHOW ME YOUR BRAISE! If you make this one, let me know how it turns out. Get 50% off your first order of CookUnity meals - go to cookunity.com/brianl50 and use my code BRIANL50 at checkout to try them out for yourself.
Love your content 😊😊😊❤❤
For Polenta: The only good tasting ground cornmeal I can get locally is a brand of 'grits' which has an uneven grind causing the problems you mentioned, BUT I FOUND A SOLUTION.
If you toast the polenta grains, add the cold milk, and then stick it in the fridge overnight, and then do the cooking from that point the next day, you end up with perfect Polenta that cooks faster and never gets a lump and is less likely to burn to the bottom of the pot.
I have since learned that someone at serious eats or cooks illustrated or somewhere like that supposedly published this idea, so I can't claim to be the 'inventor', but even so, try the overnight soak, it really works.
I really enjoy your channel, as a fellow former fine dining cook and chef, I relate well to your techniques, and since my experience is all twenty years old, I find you have a lot of modern innovations and ideas that were not current when I was a pro. Your shepherds pie is without question the best recipe I've seen, and it's in heavy rotation here, and I really like your asian street food recipes especially the takoyaki. Thanks for the great channel.
We normally cook a chuck roast in the crock pot with a sliced onion and a heavy salting 8 hours on low. Cooked this braised beef recipe yesterday/today with a chuck roast and the beef was better than our least crock pot roasts but not as good as our best crock pot roasts (they seem to vary based on the cut itself since we always follow the exact same methodology). The reduced sauce though, was amazing! Overall, yours was better and I suspect would turn out more consistently good. We've made many of your recipes and I've got to say, the use of unflavored gelatin for beef stew, braised beef, etc is one of my favorite takeaways from your channel. And your oven meat browning technique. And your dope chili recipe. And all of your pizza recipes. And thank goodness for introducing me to Giardinierra. And gochujang and chili crisp. Sheesh, keep up the good work.
I can not find any that say what you show in the video, is grits okay?
Over the past few weeks I did the Chili (the dope 4 hour one, not the recent 30 min), Lobster Bisque (subbed shrimp), Keema Curry, and Sheetpan Apple Pie. I know i've done more, but thats what comes to mind just typing this out. All have turned out wonderful! In 2023 I really upgraded my cooking game, and your channel is a massive part of my success. Thank you, and keep it up in 2024!!!
Well done, dude. I love hearing that!
Same! Brian has been turning out next level, practical recipes recently and my wife loves him for that 😂.
Try the faux bourguignon next. It will change your life.
Brian is my favorite RUclips cook because everything he does is relatable and obtainable. I've made a bunch of his recipes and loved them. So many others just go too crazy, 99% of people can't or won't make their stuff
I made that bisque too man was it delicious!! That's actually how I found this channel
Thank you for not catering to an algorithm or filling your videos with memes. It's so refreshing to have straight forward, GOOD recipes and how to make them.
I always appreciate your sensitivity to folks who are gluten or alcohol free.
My son has celiac, I agree!
Heh, on the other hand this vid is pretty triggering for those that have sensitivity to onions!
I wholeheartedly endorse the squiggle becoming an officially recognized unit of measurement.
What about the squizzle?
@@brucelachey8854 or the squeezer?
On the topic of beef and caramelly onions being S-tier, I would love to see a full tier breakdown episode on classic combos!
Made this this weekend and it’s seriously one of the best things I’ve ever made and eaten. Unbelievably good. Not too fiddly or difficult. ❤
This will be my Valentine's Day dish! Brian always coming in clutch
Same! Wishing I had actually pulled the trigger on rewatching the recipe yesterday though - forgot about the overnight chill! Will just try to get it in the oven this morning and let it chill all day. Wishing us luck.
This is fantastic!!! Thank you for the mention. The dish looks absolutely phenomenal! Can't wait to try it. ☺- Sarena
Thank you for including an alternative to cooking without the alcohol!! I don't get to see those suggestions very often and that is super helpful for those of us who do not drink!
Polenta fries are also awesome. Just pore it on a tray. Cool it. Cut into thick fries and bake in the oven for 25 min at 200c.
8:07
Fair warning. I havent made the polenta specifically, but i havd made something similar with cornmeal. Make sure that thing is cooled well before tasting, unless if you dont want to taste anything for the rest of the day
Made this on the weekend and it was absolutely fantastic.
My short ribs had more bone and gristle than I wanted the family to deal with, so while reducing the sauce I removed all of that and was able to serve boneless meat smothered in that rich sauce that was much easier to deal with at the table.
Incredible recipe. Thanks, Brian!
Just made this for tonite's dinner. Overall it's a qualified success. I opted for the red wine over the stout which was a good choice for our tastes. The flavors are excellent, the meat is wonderfully tender and the work is manageable on a day that I am around the house to attend to the extended cooking time. But for my family's taste it's definitely too salty. I've made notes for myself for adjustments for future attempts, starting with only a very light salting of the beef if any. I will look for the low sodium versions of the beef stock and Better Than Bouillon (possibly reducing those amounts), and reduce the Worchester by half. And the 75% final reduction will be more like 50% to avoid over concentrating the sodium content. Don't get me wrong - the family really enjoyed the meal (I served with mushroom risotto and steamed green beans with toasted almonds) and voted unanimously to put it on the "do it again" list. I'll hope for the next attempt to to get the gold star.
Brian, Chef to chef your the only channel I always trust the recipes to actually be awesome. Looks great 👍🏻
We bought half a cow last year and have been working through a ridiculous amount of short ribs. I have not been satisfied with any of the recipes that I have made with them yet, but this one hit the mark. Going to do it one more time in the near future. Thank you for the alcohol free notes. The over night chill and fat removal was huge to improving this for us.
Definitely trying this. Love braised short rib
This was awesome. Definitely will make again!
Hey Bri, can't wait to work this one! Just made your recent Pot Roast recipe, and was rewarded..."This is one of the best things you've ever made" comment by the wife. Many thanks for your strong & entertaining game.
Was waiting for the short ribs day! And you delivered! 🤤🤤🤤🤤
This will be great for Valentine’s Day! I made your Coq Au Van and it was terrific!
The way u talk all nerdy and have your own food language I just love
I have tried now the pot roast and 30 min chili. Both were out of the park amazing! Thank you for posting a mix of “long-game” and short weeknight recipes.
Been saving a package of short rib from the 1/2 cow we bought last summer for a recipe just like this. I'll be making this one soon. Really happy to have found your channel. Been watching it a lot lately.
Can't wait to make it. Looks amazing. Thanks Brian.
Was just watching your chili videos! You read my mind!😊😊😊❤❤
Made this recipe the other night, I thought it was gonna be a lot more labor intensive than my usual meals! The little extra labor was totally worth it! Restaurant quality is an understatement, this meal is better than most restaurants serve! Kudos Brian 👏🏼 nice job and thank you
Thanks for trying it!
Looks great! Thanks
Got to try this. Looks beautiful.
Man, I look forward to Thursday every week because of these video drops. I'll be making this one on Sunday..
Look forward to trying this.
Looks amazing, can't wait to try it
After I made your pot roast a few weeks ago I was searching and hoping to find a short rib recipe. So excited to make this and your Basque cheesecake soon. We’re finishing off the 30 min chili this week. You’ve renewed this busy single mom’s excitement to try new recipes again. Thank you!
I must definitely admit that your style of home cooking is AWESOME! Oven techniques for browning meat love it! You and your recipes are a winner in my book. I did your last video on chili your way instead of mine... PERFECT! Never going back!
These were phenomenal. Probably the best thing I've made and I've made plenty of your awesome meals. Thanks for sharing your talent and expertise!
Nice, an old school chefy Lagerstrom banger. I've never used stout for short ribs. Gonna give that a try!
Beautiful! I wanna make it! I have just baked the ciabatta yesterday and I am in love with it and so proud of myself!))) I am such a successful home cook now, everything turns out so good everytime I follow Brian's instructions! Much love from Canada!
Thanks this is very approachable
Making tomorrow Thank you Brian :D
Braised shorties with polenta was a bestseller at the restaurant I used to work at...
You hit the nail on the head here!
Thanks, Bri!
looks delicious!
Whoa! Whoa! Whoa! I'll rightly admit I don't cook polenta often enough to have mastered it, but to say it's as good as the food of the GODS that is Mashed Potatoes is a bold move. 🤣
Fabulous, Restaurant Quality Recipe here!! This is going in my kitchen book to make, often. Thank you, Brian 🙏🏼🔝❤️
Your big dog boule changed my life. I sub sourdough starter in instead of poolish for a quick sourdough. I also made the beef stew and pot roast and have been blown away by how good they are! Fantastic job
Now I have my weekend project!
First I was interested, but then you said this was a French onion soup inspired braise, and my mouth started salivating. I’m 1000000% making this on the weekend this week!!
Definitely gonna try this 👍👌
I know I’m late here but I hope you see this Bri. I finally got to make this a few nights ago and I think this may be the best meal I’ve ever cooked. The flavor is just phenomenal. Thank you!
Thanks Brian! I love short ribs. I'm not a Guinness fan so I will be trying this recipe with the red wine.
Thanks for watching Ken!!!!!
I usually cook with red wine, was wondering how recipe would taste with Guinness, typically not a fan of Guinness. I suppose I also stay with red wine. Recipe looks amazing.
This looks great! I made your Beef Burgundy Recipe and ended up using chuck short rib! that turned out incredibly well! and of course I made baguettes to go along!
Oh yum!!!!u make it seem so easy!!!
Man, you always do it better. ❤ I love to make your recipes. So flavorful. Thanks for another good one Brian.
Will definitely make this! You're amazing! 🤤🤤🤤🤤🤤🔥🔥🔥🔥🔥
I made your Beef Pot Roast on Christmas and it was a massive hit
That was SO very good, and very easy to follow. The family loved it, even the 'hard to please' ones. My gang don't care for parmesan, so I added a bit more butter to the polenta, and seasoned it with cumin. You are a good teacher and I enjoy your channel a lot. Thank you!
I was waiting for the day you did short ribs. Wasn't disappointed.
Make this at home and it is one of my all time favorite dishes. My guests go nuts! Well done, sir!
Going to the store now to get some short ribs as I watch this vid, so hungry for this comfy food!!
I made this for a dinner party this past weekend, and it was fabulous. After all the meat was gone there was still a lot of delicious sauce, so I saved it. A few days later I browned and cubed some chuck roast and cooked it in the leftover sauce for a couple of hours at 275. Very tasty!
I’m following you just because you were honest and said it takes 20 minutes to sautée onions. FINALLY!!! No more “about 5 to 10 minutes” lies
You got me drooling, Brian! You got me drooling!!!!!!
oh my god that looks amazing
Absolutely can’t wait to try this one. Maybe Super Bowl Sunday! Way different than the finger food normally served on game day, but I think it will blow people’s minds!
My mom made this exact meal new years eve 2022. I was sadly too sick to truly enjoy it but seeing that you made this video, maybe I'll give it a try this time!
World class!!!
I've recently become gluten sensitive, sadly, so I really love the substitute here! Will give this a try!
Made it over mashed potatoes. I used wine instead of beer, only because I have a lot of wine and didn’t want to spend $10 on 2 cans of beer. It was ridiculously delicious!!! How can I send you a picture?
Love that IKEA garlic 🧄 press. Have the same one and it’s still impressive after 15 years. Recipe looks amazing!!
This looks so freaking delicious...
Thanks, Bri.
Thank you Brian! Made it, easy and brilliant! It was nice to drink a Guiness as well :D
Can'r wait to try this one, on the hunt for high quality beef ribs.
Still cruising on the ' sheet pan pizza recipe ' I recently discovered.
Hands down the finest pizza I have ever made. Used to bake them right on the stone.
Thanks for everything Bri!
And special thanks to all the great people who come here to comment !
I've made your chili con carne twice in the last week, it's delicious. I also made the taco pizza and one hour pizza recently too! But, my favorite recipe of yours by far is your ceasar salad, it is EPIC. Love your stuff, keep it up please
Making this tonight. I feel it's a cool riff on Carbonnade Flamande. I used a Belgian Trappist beer in place of stout.
Im cooking the whole tunkutsu ramen this weekend for 4 friends. Home made noodles and all. Can't wait!
Polenta is my confort food
Pretty versatile aswell
I’d love it if you could do a video on a classic Swiss steak. So simple but so tasty. Hearing your onion gravy for the meatloaf made me think of it.
Really liked the creamy parmesean placenta part of the video.
placenta?
@@bibbyboxx2219 Eating the placenta is absolutely a thing in certain cultures. It's one of the very few completely ethical ways to eat human flesh. You know, if that's important to you. (n.b. pretty sure @a.j.alvarez6981 meant "polenta")
Great recipe Brian, as usual. I'm from Mississippi and in the south we have a substitute for Polenta, called Grits which is very close you just cook it with a little less water or milk to get a similar texture. Thanks for the video
This looks great! I’d really love to see your take on a “Mom style” American goulash. I love your one pot recipes.
another side dish that is pretty underrated imo is greek puréed yellow split peas (fava). it has very earthy and sweet flavors that are unmatched
Another sub-in for demi-glace is an extra packet of gelatin dissolved in beef stock. Or use 2, one for the faux glacé and one for the packet added later.
Looks great! Maybe you could substitute that reserved beef fat for some of the butter for beefy flavor in the polenta and so nothing goes to waste :)
I no longer have a rice cooker, but my old rice cooker had a polenta setting and it was amazing! Seriously, I made polenta more often than rice in that rice cooker. (I no longer have it because it was massive and I’m no longer cooking for 9 people every night.)
I love polenta! I like to make a "sheet pan" polenta with spinach leaves (baked to harder consistency) which I use instead of noodles to make lasagna.
Hey Bri, I've got some good friends coming over tomorrow night for dinner so I cooked this up this afternoon, it's in the fridge overnight. My house reeks of beef! It smells fantastic. The best thing? My prep tomorrow is easy.
This is fantastic. I also love the gluten- and alcohol-free subs! 🙌
Delicious
Chef Hugh Acheson at minute 4:56 looks like AI Brian.
you are my comfort youtuber and just wanted to let you know how much i love watching each and every one of your videos. i hope one day you will tackle cambodian cooking
Never toasted my polenta before, cool!
Yummy 😋
Love the video, thank you!! Would you have any recommendations for subbing out the worcestershire and tomato paste? Nightshade allergy really sucks...
Brians sauce game is crazy
Thanks for the recipe!
Polenta is kinda of a staple here in Brazil.
Have you tried fried polenta? You just make some rectangles with leftover polenta and shallow fry it in some oil, throw some grated cheese on top to garnish.
I got turned on to short ribs a few years ago when I used a gift card at a restaurant. I got the short ribs because they were a bit pricey, and I wanted to kill the gift card. I was blown away by how great the meat was! Sooo tender. Sooo flavorful. Since then, I've gotten the dish a few more times. I can't say it has replaced NY strip as my favorite beef, but it's close.
Just picked up some short ribs from Bolyard’s to make this weekend.
Making them right now! Here’s a tip. I had a hard time nestling all the meat in the pot. It just didn’t seem like there would be any way to get them to fit. So I removed enough liquid so that I could better see the bottom and “Tetris” them in there. Once all meat was in, I was able to pour back in almost all of the liquid….the rest I am saving to pour back in later after its braised for a bit
Another tip, it took forever to get to the viscosity I wanted….emulsifying it helped
Easiest way to make polenta is in the oven. You combine the liquids with the polenta and just whack it in there. No stirring over a hot stove. Add the butter and parm once it's done. The texture is silkier than stovetop polenta and there's no armstrain from the constant stirring.
Here in South Carolina, parmesan polenta is called “cheesy grits”. Can’t wait to make the short ribs.