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Saahib Jee13 :

So sweet g 💞💞

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❤Malik Awan❤ :

mashallha very beautiful

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Allah Pak Bless U

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mashaallah ♥️

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Mahshahallah

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😁😁😁

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Hello, cozy cast-iron skillet admirers and slow-braised meat lovers! NancyG here, bringing you an absolute triumph of slow-cooked elegance straight to your kitchen: Braised Short Ribs Over Creamy Polenta. Just take a look at that wonderful black cast-iron dish in the photograph, showcasing fork-tender short ribs resting atop a bed of creamy golden polenta, garnished with a caramelized onion wheel and fresh herbs. This recipe hits every single note of rich, savory, and comforting perfection, expertly scaled to serve 4 to 6 people for a wonderfully luxurious family weekend dinner. Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes Full Ingredient List: 3 lbs beef short ribs 1 tbsp olive oil 1 large yellow onion, sliced into thick rounds 3 cloves garlic, minced 1.5 cups beef broth 1 cup dry red wine 2 tbsp tomato paste 1 tsp salt 0.5 tsp black pepper 3 fresh thyme sprigs 4 cups water or low-sodium chicken broth (for polenta) 1 cup yellow cornmeal (polenta) 2 tbsp unsalted butter 0.5 cup grated parmesan cheese Detailed Instructions: Sear the Ribs: Preheat your oven to 325°F (165°C). Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear them for 3 to 4 minutes per side until deeply browned. Remove and set aside. Build the Braising Liquid: In the same pot, add the thick onion rounds and minced garlic, cooking for 2 minutes. Stir in the tomato paste, beef broth, and red wine, scraping up any browned bits from the bottom of the pot. Braised to Perfection: Return the short ribs to the pot along with the fresh thyme sprigs. Cover with a tight-fitting lid and bake in the preheated oven for 2.5 to 3 hours until the beef is fork-tender and falling off the bone. Make the Polenta: In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the yellow cornmeal, reduce heat to low, and cook for 15 to 20 minutes, stirring frequently until thick and creamy. Stir in the butter and parmesan cheese until melted. Plate and Serve: Spoon the warm creamy polenta into serving dishes, top generously with the tender braised short ribs, caramelized onion rounds, and rich pan juices. Serve hot! Chef's Notes by NancyG: Slow Braising Magic: Giving the short ribs plenty of time in a low oven allows the connective tissue to break down completely, creating that melt-in-your-mouth texture. Polenta Consistency: Whisking the cornmeal slowly into simmering liquid prevents lumps and guarantees a velvety smooth bed for the rich beef. Pan Gravy Reduction: If you prefer a thicker sauce, simmer the remaining braising liquid on the stovetop for 5 minutes after removing the ribs. Nutritional Facts (Per Serving): Calories: 650 kcal Total Fat: 38 g Saturated Fat: 16 g Cholesterol: 135 mg Sodium: 950 mg Total Carbohydrates: 36 g Dietary Fiber: 3 g Sugars: 5 g Protein: 42 g #TheRecipeCollector #NancyGCookOn #BraisedShortRibs #PolentaRecipe #ComfortFoodFavorites

Hello, cozy cast-iron skillet admirers and slow-braised meat lovers! NancyG here, bringing you an absolute triumph of slow-cooked elegance straight to your kitchen: Braised Short Ribs Over Creamy Polenta. Just take a look at that wonderful black cast-iron dish in the photograph, showcasing fork-tender short ribs resting atop a bed of creamy golden polenta, garnished with a caramelized onion wheel and fresh herbs. This recipe hits every single note of rich, savory, and comforting perfection, expertly scaled to serve 4 to 6 people for a wonderfully luxurious family weekend dinner. Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes Full Ingredient List: 3 lbs beef short ribs 1 tbsp olive oil 1 large yellow onion, sliced into thick rounds 3 cloves garlic, minced 1.5 cups beef broth 1 cup dry red wine 2 tbsp tomato paste 1 tsp salt 0.5 tsp black pepper 3 fresh thyme sprigs 4 cups water or low-sodium chicken broth (for polenta) 1 cup yellow cornmeal (polenta) 2 tbsp unsalted butter 0.5 cup grated parmesan cheese Detailed Instructions: Sear the Ribs: Preheat your oven to 325°F (165°C). Heat the olive oil in a heavy Dutch oven over medium-high heat. Season the beef short ribs with salt and pepper, then sear them for 3 to 4 minutes per side until deeply browned. Remove and set aside. Build the Braising Liquid: In the same pot, add the thick onion rounds and minced garlic, cooking for 2 minutes. Stir in the tomato paste, beef broth, and red wine, scraping up any browned bits from the bottom of the pot. Braised to Perfection: Return the short ribs to the pot along with the fresh thyme sprigs. Cover with a tight-fitting lid and bake in the preheated oven for 2.5 to 3 hours until the beef is fork-tender and falling off the bone. Make the Polenta: In a medium saucepan, bring the water or chicken broth to a boil. Slowly whisk in the yellow cornmeal, reduce heat to low, and cook for 15 to 20 minutes, stirring frequently until thick and creamy. Stir in the butter and parmesan cheese until melted. Plate and Serve: Spoon the warm creamy polenta into serving dishes, top generously with the tender braised short ribs, caramelized onion rounds, and rich pan juices. Serve hot! Chef's Notes by NancyG: Slow Braising Magic: Giving the short ribs plenty of time in a low oven allows the connective tissue to break down completely, creating that melt-in-your-mouth texture. Polenta Consistency: Whisking the cornmeal slowly into simmering liquid prevents lumps and guarantees a velvety smooth bed for the rich beef. Pan Gravy Reduction: If you prefer a thicker sauce, simmer the remaining braising liquid on the stovetop for 5 minutes after removing the ribs. Nutritional Facts (Per Serving): Calories: 650 kcal Total Fat: 38 g Saturated Fat: 16 g Cholesterol: 135 mg Sodium: 950 mg Total Carbohydrates: 36 g Dietary Fiber: 3 g Sugars: 5 g Protein: 42 g #TheRecipeCollector #NancyGCookOn #BraisedShortRibs #PolentaRecipe #ComfortFoodFavorites

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