Braised Short Ribs

I could make this dish twice a week, every week with no complaints – the fellas loved it so. Short ribs slow cooked in a low oven with carrots, celery, onion, mushrooms, chopped garlic, and beef broth served over wide egg noodles. The meat is fork tender and delicious!

• 2 1/2 pounds short ribs, trimmed of fat, rinsed and patted dry
• 2 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 medium yellow onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 4 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 3/4 cups beef broth
• 1/2 teaspoon crushed red pepper
• 2 sprigs rosemary
• 10 oz. mushrooms, sliced

1. Preheat oven to 275º. Trim fat off of ribs. In a small bowl, combine brown sugar, salt, and pepper – use it to season the meat.
2. Heat the oil in a Dutch oven over medium heat and brown the meat on all sides for approximately 4 to 5 minutes. Remove from pot and set aside.
3. Add the onions, celery, carrots, and garlic and sauté for 5 minutes stirring frequently. Then add tomato paste and stir for 30 seconds. Add the beef broth and crushed red pepper, return the beef to the pot, stir, add the rosemary sprigs and mushrooms. Cover the pot with a lid and place in the oven for 3 1/2 to 4 hours.
4. Pull the meat from the bones, and shred.
5. Remove from oven and serve over egg noodles or soft polenta (recipe below). Serves 4.

Soft polenta:

• 4 cups water
• 3/4 cup yellow or white cornmeal
• 2 teaspoons kosher salt
• 3 tablespoons butter
• 1/8 teaspoon pepper

1. Combine water, cornmeal, and kosher salt in a large bowl, cook on high in a microwave oven, uncovered for 6 minutes. Whisk, cover loosely with plastic wrap, and cook for 6 to 8 minutes more. Remove from oven, stir in butter and pepper. Let sit for three minutes.
2. Spoon the polenta into a bowl, top with shredded meat, spoon some of the sauce on top.