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Beef short ribs over goat cheese polenta
Beef short ribs over goat cheese polenta
Beef short ribs over goat cheese polenta is a delicious dish where tender, slow-cooked beef short ribs are served on a bed of creamy goat cheese polenta. The rich, savory flavor of the beef pairs perfectly with the tangy creaminess of the goat cheese polenta.
Ingredients
Method
- Preheat the oven to 325°F (165°C).
- Season the beef short ribs with salt and pepper.
- In a large oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Return the beef short ribs to the pot and add the beef broth, red wine, and dried thyme. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Cook for about 2-3 hours or until the beef is tender and falling off the bone.
- In a separate pot, bring water to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
- Lower the heat and continue to cook the polenta for about 20-30 minutes, stirring occasionally.
- Once the polenta is cooked and creamy, stir in the goat cheese until melted. Season with salt and pepper to taste.
- To serve, spoon the goat cheese polenta onto plates and top with a beef short rib. Drizzle with the braising liquid from the pot and garnish with chopped parsley.
- Enjoy!
Nutrition
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