"Fall off the bone braised short ribs, in a cider pan sauce with slow cooker creamy parmesan polenta. A perfect "hands off" comfort meal for the holidays."
Cider braised short ribs with browned butter shallots, and creamy parmesan polenta.
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 2hrs 30mins
Serves or Makes: 3
Recipe Card
ingredients
- 1 1/2 pounds bone-in short ribs (three pieces)
- 3 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup (gluten free) flour
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, smashed
- 1 cup diced shallot
- 1 cup apple cider
- 1 cup hard cider of choice (I like Atlanta Cider Co.)
- 1 cup veggie broth (I like Kettle and Fire)
- 1 tablespoon thyme
- 1 sprig rosemary
- 2 peeled and chopped honey crisp apples
- 1 cup grits (polenta)
- 3 cups water
- 1 1/2 teaspoon kosher salt
- 1 cup shredded parmesan
- 4 ounces softened cream cheese
Method
Step 1
Allow your short ribs to set out of the fridge for 30 minutes before preparing. Preheat oven to 325.
Step 2
Season on all sides with salt and pepper. Toss with the flour to coat all sides. Shake off excess.
Step 3
Melt 1 tablespoon of butter in a large heavy bottomed pan/dutch oven on medium heat.
Step 4
Add short ribs in, cooking for about 2-4 minutes per side until browned on each side.
Step 5
Remove ribs from pan, and set aside.
Step 6
Wipe grease from pan. Carefully!
Step 7
Reduce heat to low, and add remaining butter to pan. Stir almost constantly until butter has begun to brown.
Step 8
Add shallot, garlic and thyme to pan. Turn heat up to low-medium and cook until shallots are golden and fragrant. About 5 minutes.
Step 9
Add 1/2 cup of the apple cider, and bring to a boil. Simmer until liquid has reduced by half.
Step 10
Season with salt and pepper, return short ribs to pan- bone side down.
Step 11
Add remaining apple cider, hard cider, and broth.
Step 12
Add rosemary, and arrange apples around ribs.
Step 13
Bring to a boil, then transfer to the oven for 2-2.5 hours until ribs reach an internal temp for 205 degrees.
Step 14
While the ribs are cooking, add grits (polenta), water and salt to a crock pot. Cover, and cook on high for 1.5 hours.
Step 15
At the end of the cook time, stir in parmesan and cream cheese. Season with salt and pepper to taste.
Step 16
Serve ribs over your creamy parmesan grits, (take the bone off!) ladled with sauce from the pan.