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Short ribs with chocolate polenta
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Short Ribs with Chocolate Polenta

Slow braised short ribs cooked in a spicy and sour broth, served with a chocolate polenta.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American, Italian, Mexican
Keyword: Bowl, Spicy
Servings: 2 servings

Ingredients

  • 4 large short ribs
  • 1 quart O Organics beef stock
  • 1 tablespoon cumin
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon oregano
  • 1/4 cup red wine vinegar
  • 1 small onion diced
  • 2 red chili peppers minced
  • 1 quart O Organics beef stock
  • 1 cup medium ground cornmeal
  • 2 ounces dark chocolate
  • 1/4 cup grated parm
  • 4 tablespoons butter

Instructions

  • Preheat oven to 300.
  • Sear the short ribs on all sides in a very hot pan with some oil. Season with salt and pepper.
  • Add in the stock and spices and stir well to combine. Place into the oven and cook for 2.5 to 3 hours until tender.
  • Meanwhile, cook the onion and pepper in a little oil for about 5 minutes until softened.
  • Add the stock and bring to a simmer.
  • Whisk in the polenta and simmer on low for about a half hour, stirring occasionally.
  • Once tender, stir in the chocolate, parm, and butter until melted and combined.
  • To serve, plate the polenta, then top with the short ribs, drizzle on some of the short rib cooking liquid.