Steps to Make Quick Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi - Free Download

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We hope you got benefit from reading it, now let's go back to brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. You can cook brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you achieve that.

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

1. Get of For the short ribs.
2. Take 2 of lg short ribs per serving, I made 3 servings.
3. Use of Salt, white pepper, dry mustard.
4. You need 1/4 of sweet onion, chopped.
5. Take 3 of lg cloves garlic, minced.
6. Take 1 tbsp of butter.
7. You need 1 1/2 cup of red wine, I used a cabernet.
8. You need 1 1/2 cup of beef broth.
9. Provide 2-3 tbsp of balsamic vinegar to taste.
10. Prepare 1/4 cup of chopped fresh parsley.
11. Provide 1 tbs of minced chives.
12. Use of For the polenta.
13. You need 1/4 of sweet onion, diced.
14. Use 2 tbsp of butter.
15. You need 2 of lg cloves garlic, minced.
16. Take 3 tsp of granulated chicken bouillon.
17. Use 3 cups of water.
18. Use 1 1/2 cups of whole milk.
19. Prepare 1 1/2 cups of white corn meal.
20. You need 6 oz of merlot belvitano cheese, shredded or cubed.
21. Take 2 tbs of sour cream.
22. Prepare to taste of Salt and white pepper.
23. Take of For the scampi.
24. Provide 1 1/2 lbs of 16-21 count prawns, I used wild argentinian pinks.
25. Take of Remove shells, leave tail on.
26. Provide 2 tbs of butter.
27. Take 1/4 of sweet onion, diced.
28. Take 2 of garlic cloves, minced.
29. Prepare 1 tsp of red wine vinegar.
30. Get 1/4 cup of chopped parsley.
31. You need 1 tsp of red chili flakes.
32. Take to taste of Salt.
33. Prepare of For the pan sauce.
34. Use of All the drippings from the ribs.
35. Prepare 1/2 cup of additional red wine.
36. You need 1 tbsp of additional balsamic vinegar.
37. Get 3 tbsp of honey.
38. Use to taste of Salt.
39. Provide of Garnish.
40. Get of Additional chopped parsley and chives.

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

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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.
7. 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..
8. 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..

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