Steps to Make Perfect Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. I was feeling like surf and turf. So I made a red wine and balsamic braised short rib.

Slowly whisk in the polenta and reduce the heat to medium-low. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Variation: If you have leftover short ribs, you can easily turn.

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. I was feeling like surf and turf. So I made a red wine and balsamic braised short rib.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Prepare of For the short ribs.
2. Make ready 2 of lg short ribs per serving, I made 3 servings.
3. Make ready of Salt, white pepper, dry mustard.
4. Make ready 1/4 of sweet onion, chopped.
5. Make ready 3 of lg cloves garlic, minced.
6. Get 1 tbsp of butter.
7. Prepare 1 1/2 cup of red wine, I used a cabernet.
8. Prepare 1 1/2 cup of beef broth.
9. Take 2-3 tbsp of balsamic vinegar to taste.
10. Make ready 1/4 cup of chopped fresh parsley.
11. Make ready 1 tbs of minced chives.
12. Get of For the polenta.
13. Prepare 1/4 of sweet onion, diced.
14. Take 2 tbsp of butter.
15. Take 2 of lg cloves garlic, minced.
16. Prepare 3 tsp of granulated chicken bouillon.
17. Make ready 3 cups of water.
18. Prepare 1 1/2 cups of whole milk.
19. Get 1 1/2 cups of white corn meal.
20. Prepare 6 oz of merlot belvitano cheese, shredded or cubed.
21. Get 2 tbs of sour cream.
22. Make ready to taste of Salt and white pepper.
23. Make ready of For the scampi.
24. Take 1 1/2 lbs of 16-21 count prawns, I used wild argentinian pinks.
25. Take of Remove shells, leave tail on.
26. Get 2 tbs of butter.
27. Prepare 1/4 of sweet onion, diced.
28. Prepare 2 of garlic cloves, minced.
29. Take 1 tsp of red wine vinegar.
30. Make ready 1/4 cup of chopped parsley.
31. Make ready 1 tsp of red chili flakes.
32. Make ready to taste of Salt.
33. Make ready of For the pan sauce.
34. Prepare of All the drippings from the ribs.
35. Take 1/2 cup of additional red wine.
36. Prepare 1 tbsp of additional balsamic vinegar.
37. Get 3 tbsp of honey.
38. Make ready to taste of Salt.
39. Take of Garnish.
40. Make ready of Additional chopped parsley and chives.

Once browned, remove ribs to plate, and tent with foil to keep warm. Drain fat from pot, and add fresh coat of oil. Add the vegetables, and season generously with salt. Heat the oil in a large Dutch oven over medium heat.

Steps to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Heat a large ovenproof Dutch oven over medium high heat. Add 1 tbsp oil. Coat ribs with seasoning generously. Quickly brown on all sides. Set aside..
2. In same Dutch oven, add butter and onions. Cook on medium low heat until they start to caramelize. Add garlic and cook one minute. Add parsley and chives, cook one more minute. Add rest of ingredients for the ribs. Bring mixture just to a boil so flavor combines..
3. Return the ribs to the Dutch oven. Cover and place in a 300 degree oven for 2 hours. Reduce heat to 170 and continue for 2 more hours..
4. Remove ribs to and oven safe plate and place in oven at 170 to keep warm. Cool the cooking liquid until it is Able to be handled. Strain as much fat off of the top as you can. Add remaining ingredients for the sauce except salt. Bring to a simmer and reduce. The sauce should have a shimmery Appearance not too thick like gravy. Salt to taste..
5. Start the polenta and scampi at the same time. Polenta in a lg saucepan, scampi in a lg frying pan. Both over medium high heat. Add butter to both and saute onions..
6. For the polenta, you don't want onion to caramelize. Just sweat off. When translucent, add garlic and saute 1 minute. Add water, milk, and bouillon. Bring to a boil. When boiling, very slowly whisk cornmeal into liquid. If you go too fast it will be lumpy. As soon as all the cornmeal is incorporated, add cheese and sour cream, reduce heat. Stir constantly until thick and creamy.
7. For the scampi, you do want the onion to caramelize a little. When you start seeing the onion brown, add garlic and saute 1 minute. Add rest of scampi ingredients except salt and saute until prawns are cooked. About 3-4 minutes. Taste 1 prawn and add salt if desired..
8. To plate, add polenta on the bottom, place short ribs on top of polenta. Scampi on the side. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Serve immediately. Enjoy..

Remove from the heat and cover with a lid. For the polenta, add the stock or milk to a medium saucepan on high heat. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Salt and pepper the ribs, then dredge them in the flour. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the.

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