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
- 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
- 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
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!