Monday, December 12, 2016

Cabernet Sauvignon Braised Short Ribs topped with Sprout Salad over Cheddar-Chili Polenta

Happy Monday!! This elegant dinner has so many different flavors that go so well together- you will fall in love when you first taste it! The short ribs braised in Cabernet Sauvignon are fall off the bone tender, the polenta has a perfect amount of spiciness, and the sprout salad adds a fresh and nutty flavor (thanks to the bean sprouts!) 
Let's get to cooking, shall we?

Cabernet Sauvignon Braised Short Ribs topped with Sprout Salad over Cheddar-Chili Polenta

For the short ribs;
  • 8 short ribs (dredged in gluten-free flour & seasoned with salt and pepper)
  • 1 750 ml bottle of Cabernet Sauvignon 
  • 1 cup vegetable stock
  • 4 shallots, diced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
For the polenta;
  • 2 cups cornmeal
  • 10 cups water
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 2 tablespoons grass-fed butter
  • 1/2 cup sharp cheddar cheese, shredded
For the sprout salad;
  • 1/2 cup bean sprouts
  • 1/2 cup radish sprouts
  • 1/4 cup alfalfa sprouts
  • 1 tablespoon olive oil
  • pinch of sea salt
  • pinch of black pepper
Preheat your oven to 375 degrees. Heat olive oil in a large dutch oven over medium-high heat. Once hot, add in short ribs and brown on each side for about 3-4 minutes. Remove short ribs from dutch oven and set aside. Add shallots, rosemary, and thyme to the pan. Saute for about 3-5 minutes, or until fragrant. Add short ribs back to pan and deglaze the pan with a whole bottle of Cabernet Sauvignon. Let wine come to a boil and reduce almost halfway. Season with salt and pepper. Now add vegetable stock to pan, let come to a slow boil, then cover pan with lid. Place in oven for 3 1/2 hours.

When the short ribs have less then an hour of cooking time to go, it is time to start making the polenta! Bring water and sea salt to a boil in a large pot over high heat. Once boiling, whisk in cornmeal. Reduce heat to low, cover, and cook for about 45-50 minutes, stirring every 8-10 minutes. At the 45 minute mark, stir in butter, chili, and cheddar cheese.

Once your short ribs have finished, along with the polenta, it is time to toss the sprout salad together! Toss bean sprouts, radish sprouts, and alfalfa sprouts together in a small bowl with olive oil, sea salt, and black pepper.

Serve short ribs over polenta, and garnish with fresh sprout salad. Enjoy!


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