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Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something that I’ve loved my whole life.

To plate, add polenta on the bottom, place short ribs on top of polenta. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Before you jump to Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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

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

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

We all understand that, in order to really be healthy and balanced, nutritious and balanced diets are important as are good amounts of exercise. These flavorful short ribs perfectly illustrate how braised meat cooked on the bone can turn out succulent and tender enough to cut with a fork. The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. A bold-flavored Syrah or Zinfandel is ideal for the pot and the table.

Instructions 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.

The bones also enrich the braising liquid, which marries delectably with the cheese-laced creamy polenta. A bold-flavored Syrah or Zinfandel is ideal for the pot and the table. Description Braised short ribs are so rich and flavorful, it seems as though you worked so hard; but really you put everything in the pot and forget about it. The creamy polenta is wonderful and comforting, a perfect partner for the short ribs. This is love in a bowl!

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