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Braised Short Ribs in Polenta Cups
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
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Braised Short Ribs in Polenta Cups

Braised Short Ribs in Polenta Cups

Braised Short Ribs in Polenta Cups
  • Servings:Makes 24 cups
  • Prep Time:20 minutes
  • Cook Time:180 minutes
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