Recipes Main Courses Beef and Veal Short Rib Osso Buco with Polenta Crust

Short Rib Osso Buco with Polenta Crust

Short Rib Osso Buco with Polenta Crust is rated 4.5 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 240 minutes
Servings: 10

This dish is the ultimate in comfort food. Short ribs are braised in a flavorful cooking liquid, then the meat is removed from the bones and returned to the pot. The dish is topped with creamy polenta and baked until golden.

Ingredients:

  • 6 lb. bone-in beef short ribs
  • Salt and freshly ground pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 Tbs. olive oil, plus more as needed
  • 3 yellow onions, diced
  • 3 carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1/2 cup red wine
  • 1 1/2 Tbs. veal demi-glace
  • 1 1/2 cans (each 14 oz.) diced tomatoes, drained
  • 2 1/2 cups chicken stock
  • 2 1/2 cups beef stock
  • 1 bay leaf
  • 3 or 4 large fresh thyme sprigs
  • 2 cups polenta
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 2 Tbs. unsalted butter, plus 1 Tbs. melted butter

Directions:

Preheat an oven to 350ºF.

Season the short ribs with salt and pepper. Dredge the ribs in the flour, shaking off the excess.

In a cocotte or Dutch oven over medium-high heat, warm the 1 Tbs. olive oil. Working in batches, brown the ribs on all sides, 6 to 8 minutes per batch, adding more oil to the pot as needed. Transfer to a platter.

Add the onions and carrots to the pot and cook, stirring to scrape up the browned bits, until the onions are slightly translucent and beginning to brown, 4 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and simmer, stirring, until most of the liquid has evaporated. Add the demi-glace and tomatoes and cook, stirring constantly, for 2 minutes. Add the chicken and beef stocks, bay leaf and thyme sprigs, increase the heat to high and bring to a simmer.

Return the short ribs and any accumulated juices to the pot. Cover, transfer to the oven and bake for 2 hours. Uncover and continue to bake until the beef is fork-tender and falling off the bone, 1 1/2 to 2 hours more. Discard the bay leaf and thyme sprigs.

Using a slotted spoon, transfer the short ribs to a cutting board and let cool slightly. Remove the meat from the bones and cut the meat into 1-inch pieces. Return the meat to the pot and season with salt and pepper.

Meanwhile, in a large saucepan over high heat, bring 4 cups salted water to a boil. Gradually whisk in the polenta. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the polenta is tender, thick and creamy, 20 to 25 minutes. If the polenta becomes too dry, add more water as needed. Whisk in the cheese and the 2 Tbs. butter.

Spoon the polenta on top of the short rib mixture and spread evenly. Brush with the 1 Tbs. melted butter. Transfer to the oven and bake, uncovered, until the mixture is bubbling at the edges, about 30 minutes. Set the oven to broil, place the pot in the upper half of the oven and broil until the polenta is golden, 5 to 7 minutes. Let rest for 5 minutes before serving. Serves 8 to 10.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Always a hit with dinner guests Yes, cook time is lengthy, but it is necessary to develop the deep, rich flavor. We have made this recipe with all bone-in beef short ribs and 50/50 short ribs/chuck roast to reduce some of the fat. Just as tasty with the roast. We allow meat to cool after first two hours of roasting, this is when excess fat should be skimmed off. Double or triple this recipe to freeze for future meals. Will make this work intensive meal more rewarding.
Date published: 2016-04-27
Rated 4 out of 5 by from Tasty, but yes, very oily/greasy I agree with what many others said. This turns out to be very greasy. I'd suggest before the stock thickens too much, to scoop out the liquid and run it through a gravy separator to remove some of the grease that accumulates. Flavors are very good however. I struggled with the polenta. Mine didn't turn out well. I will make it with mashed potatoes next time.
Date published: 2012-02-03
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