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Braised Short Ribs in Polenta Cups

Braised Short Ribs in Polenta Cups

Get Ready

Servings: Makes 24 cups

Prep Time: 20 minutes

Cook Time: 180 minutes

Ingredients: Add ingredients to List

You can make the cornmeal cups up to 2 days in advance; reheat them at 350 degrees until crisped. You can make the short ribs up to 3 days in advance; remove fat and heat before serving.
2 lb. beef short ribs
Salt and pepper
1 Tbsp. vegetable oil
1 bottle red wine
1 onion, roughly chopped
1/2 orange, quartered
1 Tbsp. honey
2 garlic cloves, crushed
1 star anise pod
3 cups low-sodium chicken broth or water
1 cup yellow cornmeal
1/2 cup grated Parmesan cheese
1 Tbsp. minced fresh rosemary
1/2 tsp. salt
1/2 cup Peppadew or pickled sweet cherry peppers, chopped fine

directions:

1. Pat meat dry with a paper towel and season well with salt and pepper. Heat oil in a large saucepan over medium-high heat until shimmering. Add meat and cook until well-browned, 3 to 4 minutes per side. Add red wine, onion, orange, honey, garlic, and star anise to saucepan and bring to a simmer. Reduce heat to low, partially cover, and cook until meat is fork-tender and comes away from the bone, about 3 hours.
2. While short ribs are cooking, heat oven to 425 degrees. Bring broth to a boil in a medium saucepan. Reduce heat to low, slowly whisk in cornmeal, and cook, stirring constantly, until very thick, 2 to 3 minutes. Remove from heat and stir in cheese, rosemary, and salt.
3. Scoop heaping tablespoons of the cornmeal mixture into a greased mini-muffin tin. Using the back of a teaspoon, make a shallow indentation into the center of each cup. Transfer to oven and bake until lightly browned, about 30 minutes.
4. To assemble: Transfer meat to a plate and let cool slightly; shred. Toss together shredded meat with 1/4 cup of the cooking liquid and season with salt and pepper to taste. Fill cornmeal cups with meat and garnish with peppers before serving.
Source: Hannaford fresh Magazine, November - December 2016

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Quantity Ingredients  
2 lb. beef short ribs  
Salt and pepper  
1 Tbsp. vegetable oil  
1 bottle red wine  
1 onion, roughly chopped  
1/2 orange, quartered  
1 Tbsp. honey  
2 garlic cloves, crushed  
1 star anise pod  
3 cups low-sodium chicken broth or water  
1 cup yellow cornmeal  
1/2 cup grated Parmesan cheese  
1 Tbsp. minced fresh rosemary  
1/2 tsp. salt  
1/2 cup Peppadew or pickled sweet cherry peppers, chopped fine  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 24 cups
Base Nutrients
Calories 60 kcal (3%)
Calories from Fat 23 kcal (0%)
Total Fat 3 g (3%)
Saturated Fat 1 g (5%)
Cholesterol 10 mg (3%)
Sodium 220 mg (9%)
Total Carbohydrates 4 g (1%)
Dietary Fiber 0 g (0%)
Protein 4 g (6%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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