20 Feb Special of the Day~ A Slow-Simmering Short Rib Supper
Incessant snow and frigid flurries followed by whipping winter wind calls for firing up the stove and simmering up something sensational, and what better way to combat the cold than by serving up some comfort food that essentially cooks itself?!
Dress it up for company by adding a salad course and dessert, or present it proudly on its own for an all-in-one entrée for your family. Either way, this week’s Special of the Day is your go-to answer to what’s for dinner, whether you’re looking for effortless elegant entertaining or feeding your family something that warms everyone up from the inside out.
Let dinner cook itself with this week’s Special of the Day~ A Slow Simmering Short Rib Supper and recipes for Slow Simmering Short Ribs and Creamy Parmesan Polenta. Happy comfort food cooking!
Recipes and food photography by Sydne George.
Slow Simmering Short Ribs
Recipe by Sydne George
2 Tbsp. olive oil
2 shallots, minced
½ cup brown sugar
5 pounds beef short ribs
4 cups beef stock
2 cups red wine
½ cup balsamic vinegar
2 bay leaves
1 small bunch thyme
Preheat oven to 350 degrees.
Heat a Dutch oven or large covered pot over medium heat. Add olive oil and heat until hot.
Add shallots and cook, stirring until softened. Remove shallots from pot with slotted spoon.
Add brown sugar and allow sugar to melt in the pan, stirring to prevent from burning.
Return shallots to pot. Add beef short ribs and brown and all sides.
Add remaining ingredients, stirring to combine.
Cover pot with lid and transfer to preheated oven. Bake for 2 ½ hours, or until meat is fork- tender and cooked through. Remove from oven.
Remove short ribs from pot with tongs.
Trim fat from short ribs and remove bones.
Strain liquid from pot to a bowl, then return cooking liquid to pot.
Cook the cooking liquid in the pot over medium heat, whisking occasionally for several minutes, until thickened and almost syrupy.
Creamy Parmesan Polenta
Recipe by Sydne George
18 ounce tube polenta (top shelf, pasta aisle at Albertsons)
1 cup chicken stock
½ cup heavy cream
1 cup grated Parmesan cheese
½ tsp. Kosher salt
Heat a medium saucepan over medium heat. Add polenta. Use a potato masher to break up polenta in pan. Add remaining ingredients, using potato masher to mix, then stir with a wooden spoon to combine.
When ready to serve,
Spoon polenta on serving plates.
Top with short rib meat.
Spoon sauce over short rib meat.
Garnish with fresh thyme sprigs.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. Her first cookbook Little Red Book of Recipes to Love, a beautifully-curated collection of go-to tried-and-true favorites, is out now and available at Wines by Wednesday and the C.M. Russell Museum. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.