Short Ribs & Polenta

• two boneless shortribs
• one beef shank
• 3 T. canola oil
• salt & pepper
• 2 - 3 T. horseradish
• 3 - 4 T. flour
• 1/2 cup red wine or white wine
• large shallot, roughly chopped
• 2 - 3 cloves garlic, crushed
• beef or chicken broth
• 1 1/2 - 2 T. tomato paste
• 1/8 - 1/4 t. cayenne pepper
• 1/2 t. cumin
• mushroom,roughly chopped
• baby carrots, julienned
• celery, roughly chopped
• 1 - 2 t. fresh thyme
• Polenta
• 3 - 4 T. Olive oil
• 3 cloves fresh garlic, finely minced/crushed
• 1 1/2 cups polenta
• ~1 quart chicken stock
• 1 cup finely grated parmesan
• 1/4 cup 1/2 & 1/2

1. Add canola oil to dutch oven, heat on stove top until hot, but not smoking.
2. Preheat oven to 400 F.
3. Salt & pepper short ribs and beef shank on both sides
4. Smear beef with horseradish on all sides
5. Lightly sprinkle flour over beef; shake off excess
6. Place beef in heated pan, sear on all sides until well browned
7. add shallot
8. add wine to deglaze; scrape off bits from pan
9. add spices and tomato paste
10. add beef stock
11. Cover with lid and place in oven
12. Cook at 400F for 15 minutes
13. Reduce heat to 300F, let cook for at least 4 hours (and up to 5 or 6 hours -- if you go this long, turn heat down to 225F for last hour or two)
14. Add mushrooms, carrots and celery about an hour and half or so before end of cooking.
15. In large 4 qt. saucepan heat olive oil, add garlice and saute until lightly browned
16. Add 2 cups of chicken stock, heat until high simmer
17. begin adding polenta, about 1/2 cup or so at a time; as polenta is absorbed, alternate adding polenta and chicken stock
18. reduce heat to medium low and cook, scraping pan every few minutes
19. After 15 - 20 minutes, add parmesan by 1/4 cup increments, fully incorporating before adding more
20. Add 1/2 and 1/2, stir well
21. Cover and let cook on low heat for additional 10 minutes, stirring occasionally
22. To serve, put 3/4 cup of polenta in shallow bowl, ladle short ribs, veg and gravy over polenta. Enjoy.
23. I also give my dogs the marrow bone from the beef shank.

shortribs, beef shank, canola oil, salt, horseradish, flour, red wine, shallot, garlic, beef, tomato paste, cayenne pepper, cumin, mushroom, baby carrots, celery, thyme, polenta, olive oil, fresh garlic, polenta, chicken, parmesan

Taken from www.epicurious.com/recipes/member/views/short-ribs-polenta-50177284 (may not work)