No tomato paste short ribs with a gremolata, red wine sauce reduction on some parm polenta
I’ll put the recipe in the comments if anyone wants it ♥️
by einsteinGO
9 Comments
boldbird99
Yeah please share this recipe
curly-whirly
Yes yes please 🙏
brocktacular
Rule 2 of this sub is you must post the recipe. Share the goodness please!
AnimalMama93
Recipe?!?!
einsteinGO
Short ribs:
Season to taste (liberally) with salt and pepper. Sear in cast iron skillet with avocado or your preferred oil on all sides and set aside.
In the skillet, saute 4 cloves smashed garlic, one sliced onion, a chopped carrot until just golden.
Place into slow cooker. Deglaze the pan with 1 cup red wine (edit: TO START), then add 1.5 cups beef broth and incorporate. Transfer the liquid and any brown bits from your skillet into the slow cooker. Add some sprigs of fresh thyme and a bay leaf. Set on low for 8 hours. Add a slice of orange peel and/or lemon peel (I did both) an hour from the end.
One hour out you can prep your gremolata. I used Italian parsley, rough chopped basil, one clove of garlic, zest of a whole lemon and an orange, salt, and some oil (I used avocado oil but olive would also be great). I made it in my food processor on pulse until just combined but not a paste, refrigerate until you’re ready to use it.
Polenta, 2 cups chicken broth, one cup water, one cup milk. Bring to a boil on the stovetop, gently whisk in the polenta and lower to a simmer. Cover, whisk occasionally throughout, and finish with salt to taste (I probs used a teaspoon), 1/4 cup Parmesan grated (I added a little more), and a little lemon zest. The cook time is basically 25 mins.
When the meat is done, strain the liquid (no food bits) into a skillet and reduce. Add a cornstarch slurry to thicken if you want a saucy sauce (some cold water and about a teaspoon of corn starch, I just ladle it in until it’s the right thickness once the sauce starts simmering and it’s reduced enough).
It came out delicious, the only thing I missed was a little more acid, but I had some pickled red onions which I served on the side for a little more brightness/sweetness/tang.
Edit: I forgot the same mistake I made yesterday, I added a splash of soy sauce about 4 hours into the cook which worked fine, but you could do that at the beginning too.
Radiant-Lecture8968
That looks delicious!
kgjulie
This looks incredible! And I love the plate it’s pictured on.
StarbossTechnology
I seriously thought you had a Wu Tang branded Quisinart in picture number 4 for a minute there. Short ribs look amazing!
9 Comments
Yeah please share this recipe
Yes yes please 🙏
Rule 2 of this sub is you must post the recipe. Share the goodness please!
Recipe?!?!
Short ribs:
Season to taste (liberally) with salt and pepper. Sear in cast iron skillet with avocado or your preferred oil on all sides and set aside.
In the skillet, saute 4 cloves smashed garlic, one sliced onion, a chopped carrot until just golden.
Place into slow cooker. Deglaze the pan with 1 cup red wine (edit: TO START), then add 1.5 cups beef broth and incorporate. Transfer the liquid and any brown bits from your skillet into the slow cooker. Add some sprigs of fresh thyme and a bay leaf. Set on low for 8 hours. Add a slice of orange peel and/or lemon peel (I did both) an hour from the end.
One hour out you can prep your gremolata. I used Italian parsley, rough chopped basil, one clove of garlic, zest of a whole lemon and an orange, salt, and some oil (I used avocado oil but olive would also be great). I made it in my food processor on pulse until just combined but not a paste, refrigerate until you’re ready to use it.
Polenta, 2 cups chicken broth, one cup water, one cup milk. Bring to a boil on the stovetop, gently whisk in the polenta and lower to a simmer. Cover, whisk occasionally throughout, and finish with salt to taste (I probs used a teaspoon), 1/4 cup Parmesan grated (I added a little more), and a little lemon zest. The cook time is basically 25 mins.
When the meat is done, strain the liquid (no food bits) into a skillet and reduce. Add a cornstarch slurry to thicken if you want a saucy sauce (some cold water and about a teaspoon of corn starch, I just ladle it in until it’s the right thickness once the sauce starts simmering and it’s reduced enough).
It came out delicious, the only thing I missed was a little more acid, but I had some pickled red onions which I served on the side for a little more brightness/sweetness/tang.
Edit: I forgot the same mistake I made yesterday, I added a splash of soy sauce about 4 hours into the cook which worked fine, but you could do that at the beginning too.
That looks delicious!
This looks incredible! And I love the plate it’s pictured on.
I seriously thought you had a Wu Tang branded Quisinart in picture number 4 for a minute there. Short ribs look amazing!
Never skip veg day.