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Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi
Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

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We hope you got insight from reading it, now let’s go back to brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. You can have brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you achieve that.

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

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