Dutch Oven Braised Short Ribs with Polenta
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
4 servings
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Calories
793 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Braised Short Ribs with Polenta
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This one-pot braised short ribs recipe is slow-cooked in a Dutch oven with a tangy sauce and served over warm polenta for a delicious dinner!
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Ingredients
- 4 pounds beef short ribs
- salt and pepper
- 1 cup ketchup
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 1 tablespoon dry mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 bay leaf
For the polenta:
- 18 ounces prepared polenta
- 2 tablespoons olive oil
Instructions
- Wipe the short ribs dry and sprinkle both sides liberally with salt and pepper.
- Place the short ribs in a large, heavy saucepan.
- In a medium bowl, combine the catsup, water, apple cider vinegar, Worcestershire sauce, horseradish, mustard, salt, and pepper. Whisk to mix well.
- Pour the sauce mixture over the short ribs. Add the bay leaf.
- Cover the pan and bring to a boil. Reduce the heat and simmer for 2 hours, or until meat is tender. Cool, then refrigerate until an hour before serving time.
- Skim of all fat that has risen to the top and remove any loose bones from the ribs. Remove the bay leaf. Preheat the oven to 350 degrees.
- You can now either leave everything in the Dutch oven or transfer the meat to a baking dish and pour the sauce over the top. (I transfer to a baking dish so that I can serve from it - the Dutch oven has gotten pretty messy by this point.)
- Cover and bake for 30 minutes. Uncover, baste the ribs with the pan sauce and return to the oven. Continue cooking for 30 more minutes.
- While the short ribs finish cooking, prepare the polenta.
- Slice the roll of prepared polenta into approximately ½” slices. Heat the olive oil over medium heat in a non-stick frying pan. Saute the polenta slices until lightly browned on both sides and heated through.
- Serve the ribs with sauce over the browned polenta slices.
Notes
- You can make this recipe up through step 5 in a slow cooker. Instead of cooking in the oven for two hours, you'd cover and cook in your slow cooker on high for about 5 hours. I'd still advise continuing with the oven baking that starts in step 7.
- Storing and freezing: Leftovers may be stored in an airtight container in the refrigerated for up to 3 days. To freeze, place the meat and sauce into a freezer-proof bag and seal removing as much air as possible. Freeze for up to 2 months.
- Reheating: If frozen, allow the ribs to thaw overnight in the refrigerator. Reheat in the oven, in a covered dish or Dutch oven, at 350 degrees, for 20-30 minutes.
- You can make this recipe up through step 5 in a slow cooker. Instead of cooking in the oven for two hours, you'd cover and cook in your slow cooker on high for about 5 hours. I'd still advise continuing with the oven baking that starts in step 7.
Nutrition Information
Show Details
Serving
1
Calories
793kcal
(40%)
Carbohydrates
34g
(11%)
Protein
66g
(132%)
Fat
42g
(65%)
Saturated Fat
15g
(75%)
Cholesterol
195mg
(65%)
Sodium
1404mg
(59%)
Potassium
1460mg
(42%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
354IU
(7%)
Vitamin C
4mg
(4%)
Calcium
55mg
(6%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 793kcal | 40% |
| Carbohydrates | 34g | 11% |
| Protein | 66g | 132% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 195mg | 65% |
| Sodium | 1404mg | 59% |
| Potassium | 1460mg | 31% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 55mg | 6% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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