Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. Get Free Recipes With Recipe Search. Easy To Advanced Recipes With Step By Step Instructions. Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi Placed over creamy cheesey white polenta. Glazed with a reduced pan sauce and a light shrimp scampi on the side. Slowly whisk in the polenta and reduce the heat to medium-low.

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Get Free Recipes With Recipe Search. Easy To Advanced Recipes With Step By Step Instructions. Great recipe for Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most popular of recent trending foods in the world. It's enjoyed by millions daily. It is 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 are fine and they look fantastic.

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

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

{Get of For the short ribs.
{Make ready 2 of lg short ribs per serving, I made 3 servings.
{Prepare of Salt, white pepper, dry mustard.
{Take 1/4 of sweet onion, chopped.
{Prepare 3 of lg cloves garlic, minced.
{Prepare 1 tbsp of butter.
{Take 1 1/2 cup of red wine, I used a cabernet.
{Get 1 1/2 cup of beef broth.
{Prepare 2-3 tbsp of balsamic vinegar to taste.
{Take 1/4 cup of chopped fresh parsley.
{Take 1 tbs of minced chives.
{Take of For the polenta.
{Make ready 1/4 of sweet onion, diced.
{Make ready 2 tbsp of butter.
{Make ready 2 of lg cloves garlic, minced.
{Prepare 3 tsp of granulated chicken bouillon.
{Get 3 cups of water.
{Get 1 1/2 cups of whole milk.
{Prepare 1 1/2 cups of white corn meal.
{Prepare 6 oz of merlot belvitano cheese, shredded or cubed.
{Prepare 2 tbs of sour cream.
{Take to taste of Salt and white pepper.
{Prepare of For the scampi.
{Get 1 1/2 lbs of 16-21 count prawns, I used wild argentinian pinks.
{Get of Remove shells, leave tail on.
{Get 2 tbs of butter.
{Make ready 1/4 of sweet onion, diced.
{Take 2 of garlic cloves, minced.
{Get 1 tsp of red wine vinegar.
{Prepare 1/4 cup of chopped parsley.
{Take 1 tsp of red chili flakes.
{Prepare to taste of Salt.
{Take of For the pan sauce.
{Take of All the drippings from the ribs.
{Make ready 1/2 cup of additional red wine.
{Prepare 1 tbsp of additional balsamic vinegar.
{Take 3 tbsp of honey.
{Get to taste of Salt.
{Take of Garnish.
{Make ready of Additional chopped parsley and chives.

Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Variation: If you have leftover short ribs, you can easily turn. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi. I was feeling like surf and turf.

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

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..
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..
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..
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..
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..
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.
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..
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..

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 short ribs can even be braised the day before. They reheat incredibly well, possibly even better tasting than the day they are made.

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