Braised Garlic Short Ribs.

....PART TWO....

...Recipe for what do drown your polenta in...

Time to complete our hearty delicious meal. Come home from the pumpkin patch to this warm meal that is bound to please. Very fitting for the season an abundant in flavor! Tender short ribs falling off the bone in a rich sauce. Serve over a creamy, cheesy polenta... Ahhh heaven. Pioneer woman inspired this recipe but I had to twist it up a little. 

Have I convinced you yet? You gotta try it! 

STAY TUNED NEXT WEEK FOR SOME LEFTOVER RECIPES FROM THIS MEAL!

I'd hand you a fork if I could...

Braised Garlic Short Ribs

Heat your oven to 350

*FOR THE SHORT RIBS*

8 Short ribs

(You can do a pre soak in wine to help with how tender they get.)

5 Strips of bacon

Montreal steak seasoning

1/2-3/4 Cup flour

Sprinkle steak seasoning over all the short ribs until lightly coated. Roll each rib into some flour until fully coated. In a dutch oven cook your strips of bacon until cooked. Remove to a plate leaving grease in pot. Brown your short ribs in grease. Not more than 25-30 seconds on each side. Remove them to a plate.

*FOR THE JUICE*

1 Yellow onion, diced

2-3 Carrots, diced small

2 Tablespoons minced garlic

2 Tablespoons Olive oil

2 Cups beef broth

2 Cups wine (Dry not sweet variety.)

1/4 Cup balsamic vinegar

Dash of salt & pepper 

Sprig of rosemary 

After taking out ribs use same pot and saute your veggies & garlic in leftover grease and olive oil. Allow to become slightly caramelized.  Add wine and allow to boil for a few minutes along with veggie mixture. Use a whisk and scrape all the good stuff from the bottom of the pot for extra flavor. Now add broth and allow to simmer together for about 5-10 minutes. Add salt & pepper and your cooked bacon from earlier. Using tongs place your ribs into the HEAVENLY mixture in your pot. Make sure they are completely submerged. Add your sprig of rosemary to the top and cover with dutch oven lid and bake in oven for 2-3 hours. 

After 2-3 hours take pot out of the oven and let sit for about 20-30 minutes. After that remove the lid and allow the heavenly aroma to fill your kitchen. At this point you will have no choice but to eat it because... well.... how can you not? Enjoy!

Serve over Creamy MICROWAVE POLENTA for a delicious combination!

Click Here To PRINT!