Bourbon-braised Short Ribs with Savory Cheddar-Thyme Polenta

If you aren’t fully aware (or living in a cave), the majority of the country is buried under some form of frozen precipitation, our part of Texas included.  Needless to say, with a couple of inches of solid ice on the ground, neither I or Sweet Baboo had to go off to school today.  I was supposed to be off work today anyhow, as I had scheduled a doctor’s appointment, but the weather closed her office down too.   I’d decided over the weekend that since I was going to be home today anyhow, that I’d make the short ribs I bought a couple of weeks ago that were sitting in the freezer.  Since we were iced in today and travel was going to be damned near impossible, it was a good opportunity to get some cooking done that I don’t normally get to do during the week when school is in session.

Enter the bourbon-braised short ribs:

These bourbon braised short ribs made for a perfect cold weather dinner. The bourbon adds a nice flavor to the pot liquor that warms you to your toes.

I’d been wanting to make short ribs for quite some time, especially since I saw this recipe over at Pioneer Woman’s blog.  However, I didn’t have any red wine in the house, nor did I have shallots (not that it matters; can’t use them anyway).  So I did a bit of research to get a general idea of how braised short ribs should be made, and came up with my own version.  And the verdict:  they were absolutely luscious, rich and oh so good!  I served my ribs atop a bed of cheddar-thyme polenta, which was an excellent accompaniment.  Mashed potatoes would also be good here.

Here’s how I did it.  You will need:

  • 6 meaty beef short ribs (the meatier, the better); about 2 pounds
  • 6 cups beef stock
  • 1 cup good bourbon (I used Knob Creek)
  • 2 tablespoons extra virgin olive oil
  • 2 cups diced celery
  • 1 cup diced carrots, plus 2 cups whole baby-cut carrots
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh thyme (chopped), plus 4 sprigs fresh thyme
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse grind black pepper (or use freshly ground)
  • 1 teaspoon granulated garlic

Before you begin cooking, set the short ribs out on the countertop to allow them to come to room temperature.  This helps them to cook more evenly when you are browning them.

Once your ribs have come to room temperature, pat them dry with a paper towel to remove any excess moisture.  This aids in the browning process (thanks Julia Child!).  Sprinkle them with the salt and pepper.

In a large Dutch oven, heat the olive oil.  Once it is hot, carefully add the ribs to the pot, but do not crowd them.  You want to brown them on the meaty sides of the ribs, about 2 or 3 minutes or so on each side, until they have a lovely brown color.  If your ribs do not fit, then perform this step in batches so that the meat does not crowd the pan.  Remove the ribs from the pan to a bowl for the time being.

Preheat your oven to 350 degrees F.

Once you have browned the meat, deglaze the pot with the cup of bourbon.  If you have a gas stove, be careful at this step!  You will be met with a cloud of bourbony goodness.  Stir the browned bits on the bottom of the pot, and then add the garlic, chopped thyme, celery and carrots to the pot.  Give them a quick saute, about 3 minutes or so, enough to coat the veggies with the little sauce you’ve just made.

Add the ribs back to the pot, standing them up in the vegetables.  Pour the beef broth over the contents of the pot.  Toss the sprigs of thyme on top and carefully stir in the granulated garlic.  Cover the pot tightly with the lid, and place in the oven for 3 to 3 1/2 hours.

The greatest thing about this is that you put it in the oven, and walk away.

As for the polenta, that was easy to make too.  You need:

  • 1 cup polenta (or cornmeal)
  • 3 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup cheddar cheese
  • 1 tablespoon shredded Parmigiano Reggiano
  • 2 teaspoons chopped fresh thyme

In a large saucepan, bring 3 cups of water to a boil.  Add the salt, and slowly pour the polenta into the boiling water in a steady stream, whisking it in.  Once all the polenta has been added and incorporated into the water, turn the heat down to low.  Allow this to cook over low heat, stirring frequently for 15-20 minutes.  When the polenta is cooked, stir in the butter until it melts, and then stir in the cheeses and thyme until evenly distributed and melted through.

The short ribs recipe makes enough for 3 people to have two short ribs apiece, plus veggies.  The polenta recipe makes about 6 cups, so there may be leftovers.

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2 responses to “Bourbon-braised Short Ribs with Savory Cheddar-Thyme Polenta

  1. It was! Definitely going to go in our cold-weather recipes rotation.

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