Brad'S Braised Short Ribs W/ Creamy White Polenta & Shrimp Scampi

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi using 40 ingredients and 8 steps. Here is how you can achieve it.

I was feeling like surf and turf. So I made a red wine and balsamic braised short rib. Placed over creamy cheesey white polenta. Glazed with a reduced pan sauce and a light shrimp scampi on the side. The flavors were amazing.

Ingredients and spices that need to be Prepare to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

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

Instructions to make 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.

As your experience and confidence expands, you will locate that you have more all-natural control over your diet regimen as well as adjust your diet regimen to your individual preferences with time. Whether you want to serve a dish that uses less or more active ingredients or is a little bit basically zesty, you can make easy adjustments to accomplish this goal. In other words, start making your dishes in a timely manner. As for basic cooking skills for novices you don't need to learn them however just if you grasp some easy food preparation strategies.

This isn't a complete guide to fast and also easy lunch dishes however its great food for thought. With any luck this will obtain your creative juices moving so you can prepare tasty meals for your family without doing a lot of heavy meals on your journey.

So that is going to wrap this up for this exceptional food Recipe of Quick Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!