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Stout-Braised Beef Short Ribs - Saucy and incredibly tender stout-braised beef short ribs are piled high over creamy bowls of mascarpone polenta for the ultimate AND surprisingly easy cold weather comfort food!
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Stout-Braised Beef Short Ribs with Mascarpone Polenta

Saucy and incredibly tender stout-braised beef short ribs are piled high over creamy bowls of mascarpone polenta for the ultimate AND surprisingly easy cold weather comfort food!
Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Servings 6 servings
Calories 423kcal

Ingredients

Short Ribs

  • 1-1/2 lbs beef short ribs
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • 2 medium carrots, cut into 2-in chunks
  • 12 oz dark stout beer
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 2 tablespoons flour

Polenta

  • 5 cups chicken broth
  • 1-1/2` cups yellow cornmeal
  • 2 tablespoons butter
  • 1/2 cup mascarpone cheese
  • 2 tablespoons minced fresh thyme
  • Salt and pepper to taste

Instructions

Short Ribs

  • Pat short ribs dry and season all over with salt and pepper. Heat a Dutch oven over medium-high heat, then add butter and olive oil. Sear short ribs 2-3 minutes on all sides until a deep golden brown. Transfer to a plate and set aside.
  • In remaining drippings over medium heat, saute garlic, shallot, and carrot until just fragrant, about 3 minutes. Pour stout and beef broth into pan and bring to a simmer.
  • Nestle short ribs back into pan and add thyme. Cover dutch oven and place in 300F oven and let cook 2 hours or until short ribs are very tender.
  • Remove short ribs from pan and transfer to a plate. Whisk flour with a little bit of liquid from pan until smooth. Add all back to pan and bring to simmer over medium-high heat until thickened. Place short ribs back in pan and keep warm.

Polenta

  • In a medium saucepan, bring chicken broth to a boil over medium-high heat. Reduce heat to medium-low and slowly whisk in cornmeal until smooth. Let cook over medium-low heat, stirring occasionally until polenta is thickened and tender, about 10-15 minutes.
  • Remove polenta from heat and stir in butter, mascarpone cheese, and thyme. Season with salt and pepper to taste.
  • Serve short ribs hot over polenta. Enjoy!

Nutrition

Serving: 6oz | Calories: 423kcal | Carbohydrates: 25.4g | Protein: 31.5g | Fat: 19.7g | Saturated Fat: 8.7g | Cholesterol: 95mg | Sodium: 860mg | Potassium: 647mg | Fiber: 2.4g | Sugar: 2g | Calcium: 101mg | Iron: 4mg