Beef Short Ribs with Polenta and Red Wine Jus
Tender, falling apart short ribs, doused in red wine jus then submerged in creamy polenta… What could be more decadent? Cook this dish for the people you love and succumb to indulgence together.
FOR THE SHORT RIB
- 4 bone-in short ribs (about 2lbs)
- 2 sprigs thyme leaves, picked from the stem
- 1 shallot, finely sliced
- 1 clove garlic, peeled
- 1 bay leaf
- 2 tbsps balsamic vinegar
- 1½ cups red wine
- 1½ cups beef broth
- 1 tbsp butter
- Black pepper
FOR THE POLENTA
- 1 cup polenta (corn meal)
- 4 cups chicken or vegetable broth
- 1 cup milk
- 6oz parmesan, grated
- ½ stick butter
- Black pepper
Set your Cinder device to 165°F. Season the short ribs with salt, pepper, and thyme and add to the grill. Leave to cook for 6-9 hours (the longer the short ribs are left, the more tender they will become).
40 minutes before you’re ready to eat, place the polenta in a large pot along with the broth and milk. Bring to a boil then reduce the heat and maintain at a simmer. Stir regularly for 30-40 minutes, until the polenta is completely soft and cooked through.
Meanwhile, make the red wine jus. Sauté the shallot until soft in a medium saucepan over a medium heat. Add the balsamic vinegar and reduce by half. Add the garlic, bay leaf, red wine, and beef broth, then reduce by two thirds. Once the sauce has reduced and thickened, remove the garlic and bay leaf and whisk in the butter to finish.
When ready to serve, remove the short ribs from the grill, wipe down the plates, and set your device to sear mode. Sear the short ribs for 90 seconds then add to the saucepan along with the red wine jus, coating with the sauce. Stir the butter and parmesan into the polenta and stir until melted then season with salt and pepper to taste. Divide the polenta evenly between four plates, top with the beef, then spoon over the shallots and red wine jus. Serve immediately.