Jesse
03-31-2009, 08:58 PM
About a month ago Winn Dixie had boneless short ribs buy one get one free, so I've made this recipe twice. It's Emeril's recipe and I made a couple changes the second time I made it and found it came out better. His recipe called for bone in short ribs, but I had boneless and found it to be fine. He also called for 1 gallon of water, which I found to be way too much so I used half and cut the salt down to the two tablespoons (he called for 1/4 cups). He also only called for 1 dried ancho chile pepper, and this time I used three and found it to produce a better flavor. Anyway, I really liked it both times. Enjoy! Oh, I also didn't put the chile powder on the ribs until right before they went in the dutch oven and found no difference in taste.
2 pounds boneless beef short ribs
2 tablespoons ancho chile powder
2 tablespoons olive oil
1 tablespoon soy sauce
3 dried ancho chiles
1 medium yellow onion, sliced
4 cloves garlic, peeled and smashed
6 tablespoons Worcestershire sauce
6 tablespoons light brown sugar
2 tablespoons kosher salt
1/2 gallon water
Cheddar Polenta, recipe follows
Season both sides of the ribs with the ancho chile powder. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.
Preheat the oven to 350 degrees F.
Heat oil in a cast iron dutch oven and sear ribs on all sides. Add the soy sauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, kosher salt, and water, and bring to a simmer over medium-high heat. Tightly cover, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 to 3 1/2 hours.
Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.
Cheddar Polenta:
1 1/2 cups water
2 cups milk
2 teaspoons minced garlic
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup polenta
4 tablespoons unsalted butter
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan
In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.
2 pounds boneless beef short ribs
2 tablespoons ancho chile powder
2 tablespoons olive oil
1 tablespoon soy sauce
3 dried ancho chiles
1 medium yellow onion, sliced
4 cloves garlic, peeled and smashed
6 tablespoons Worcestershire sauce
6 tablespoons light brown sugar
2 tablespoons kosher salt
1/2 gallon water
Cheddar Polenta, recipe follows
Season both sides of the ribs with the ancho chile powder. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.
Preheat the oven to 350 degrees F.
Heat oil in a cast iron dutch oven and sear ribs on all sides. Add the soy sauce, ancho chile, onion, garlic, Worcestershire sauce, brown sugar, kosher salt, and water, and bring to a simmer over medium-high heat. Tightly cover, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 to 3 1/2 hours.
Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spooned over the top.
Cheddar Polenta:
1 1/2 cups water
2 cups milk
2 teaspoons minced garlic
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup polenta
4 tablespoons unsalted butter
1/2 cup grated cheddar cheese
2 tablespoons grated Parmesan
In a large, heavy saucepan, combine 1 1/2 cups of water with the milk, garlic, bay leaf, salt, and pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, until the polenta thickens, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning, to taste, and serve hot.