Whether you’re spending Valentine’s Day with your Valentine, Galentine, or Familytine (yes, I just made that up! 😍), say I love you with Short Ribs and Polenta. What could be more delish than a fabulously seasoned roaster full of fall-off-the-bones beef Short Ribs served over creamy Polenta? Start your evening with a D’affinois and a Kir Royale. 🥂 Why D’affinois? It’s triple crazy deluxe cheese and is especially good with green apple or pear. Trust me! Serve the Short Ribs with a Caesar Salad and Sour Cream Rolls. And just when you thought it couldn’t get any better … the grand finale … Chocolate Chess Pie, of course!
All of you cute EE fans skiing somewhere in Colorado? Prep these ribs in the morning, put them in the oven when you break for lunch, ski a few more runs, and they’ll be ready for dinner! Cold in DC, NYC? This is just what you need to warm your hearts! Do take note of Susanne’s message below. Make this Valentine’s special and celebratory. Most of all, let’s give thanks and look forward with hope and optimism.
And my Valentine’s Day gift to you? Making it all effortless! 🙌🏻
From our home to yours … with love ❤️
Follow EE on
Instagram and Facebook
Saucy Short Ribs
Serves 8 Adapted from Bon Appetít
¼ c brown sugar
2 tsp oregano
2 tsp dry mustard
4 tsp cumin
2 tbsp paprika
4 tsp salt
4 tsp pepper
8 lbs beef short ribs
2 tbsp olive oil
8 oz chopped pancetta
2 cups chopped onion
8 sprigs thyme
1 bottle red wine
2 tbsp tomato paste
2 tbsp Tabasco
4 — 6 cups beef broth
Combine brown sugar, oregano, mustard, cumin, paprika, salt. and pepper into a rub.
Dredge ribs through the rub coating on all sides. In a large pan over high heat, heat olive oil. Sear short ribs in small batches and transfer to roasting pan or large casseroles.
In same pan, deglaze with 4 tbsp red wine over high heat. Reduce heat and add pancetta. Sauté for 2 min. Add onion and sauté 2 – 3 min until softened. Add thyme, wine, tomato paste, and Tabasco. Blend. Add wine. Bring to boil.
Pour mixture into roasting pan around short ribs.
Cover and cook at 300° for 3 – 4 hrs until ribs are tender and easily pull off the bone. Be sure to check the pan every hour and add beef broth if needed.
Remove 2 cups sauce from the roasting pan and strain through a sieve into a sauce pot.
Bring sauce to boil and reduce heat. Simmer 15 min until thickened. If needed add corn starch dissolved in hot water.
Serve ribs with sauce.
Printer-Friendly Recipe | Printer-Friendly Newsletter