French Onion Short Ribs with Gruyère Polenta

Recipe

Cook: 3 1/2 hours

Serves: 4

Short Ribs:

• 2 pounds short ribs (about 4)

• 1/2 cup + 2 tablespoons flour, divided

• 1/4 cup grated parmesan plus an additional 1/2 cup, divided.

• 1 teaspoon salt

• 1 teaspoon pepper

• 5 tablespoons olive oil

• 1 tablespoon butter

• 2 yellow onions, sliced thin

• 1 tablespoon Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 1 sprig fresh rosemary, minced

• 1 sprig fresh thyme

• 2 cloves garlic, minced

• 2 1/2 cups beef broth

Polenta:

• 2 cups heavy cream

• 2 cups chicken broth

• 1 clove garlic, minced

• 4 tablespoons butter

• 1 1/2 cups polenta

• 2 1/2 cups Gruyère, grated

For the short ribs:

Preheat oven to 325. In a medium bowl toss the 1/2 c flour, 1/4 cup Parmesan, salt and pepper. Lightly coat the short ribs in the mixture, shaking off the excess. 

Heat 3tbsp olive oil in a Dutch oven over medium heat. Brown the short ribs, on each side about 2-3 minutes. 

Remove the Dutch oven from heat and remove the short ribs. 

Heat 2 tbsp. olive oil and 1 tbsp butter over medium heat. Use a spatula to remove any remnants from the bottom of the Dutch oven, this will add more flavor to the sauce.

Add the onions and toss to coat. Soften for 5 minutes. Add Worcestershire , apple cider vinegar, rosemary and thyme.

Cover and reduce heat to low. Cook for 30 minutes, stirring occasionally.

Remove cover and increase heat to medium. Cook for 10 more minutes, stirring frequently.

Add the garlic and 1/2 c beef broth to the skillet. Cook uncovered for about 10 minutes.

Add remaining flour and toss to coat. Cook for 1-2 minutes

Add remaining beef broth and Parmesan. Increase heat to medium-high and bring the sauce to a gentle boil. Let it thicken and reduce for 3-5 minutes. 

Add the short ribs back to the Dutch oven. Cover and bake for 2 - 2 1/2 hours until tender.

For the polenta:

In a medium saucepan, bring the cream and broth to a boil. Add the garlic and slowly stir in the polenta. 

Reduce the temperature to medium-low cook, stirring often for about 8 minutes, or until grits are tender. 

Remove the saucepan from the heat and stir in the cheese and butter. Season with salt and pepper.