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To begin with this recipe, we must prepare a few ingredients. You can cook brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:
- Make ready For the short ribs
- Get 2 lg short ribs per serving, I made 3 servings
- Make ready Salt, white pepper, dry mustard
- Prepare 1/4 sweet onion, chopped
- Get 3 lg cloves garlic, minced
- Prepare 1 tbsp butter
- Prepare 1 1/2 cup red wine, I used a cabernet
- Make ready 1 1/2 cup beef broth
- Take 2-3 tbsp balsamic vinegar to taste
- Get 1/4 cup chopped fresh parsley
- Make ready 1 tbs minced chives
- Get For the polenta
- Get 1/4 sweet onion, diced
- Make ready 2 tbsp butter
- Take 2 lg cloves garlic, minced
- Make ready 3 tsp granulated chicken bouillon
- Get 3 cups water
- Take 1 1/2 cups whole milk
- Get 1 1/2 cups white corn meal
- Prepare 6 oz merlot belvitano cheese, shredded or cubed
- Get 2 tbs sour cream
- Prepare to taste Salt and white pepper
- Make ready For the scampi
- Take 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
- Make ready Remove shells, leave tail on
- Get 2 tbs butter
- Make ready 1/4 sweet onion, diced
- Get 2 garlic cloves, minced
- Get 1 tsp red wine vinegar
- Make ready 1/4 cup chopped parsley
- Prepare 1 tsp red chili flakes
- Prepare to taste Salt
- Get For the pan sauce
- Take All the drippings from the ribs
- Get 1/2 cup additional red wine
- Prepare 1 tbsp additional balsamic vinegar
- Prepare 3 tbsp honey
- Get to taste Salt
- Make ready Garnish
- Prepare Additional chopped parsley and chives
Steps 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.
Above is tips on how to cook dinner brad's braised short ribs w/ creamy white polenta & shrimp scampi, very straightforward to make. Do the cooking levels accurately, loosen up and use your heart then your cooking will be scrumptious. There are many recipes that you could strive from this website, please discover what you want. When you like this recipe please share it with your folks. Pleased cooking.
