Stout-braised short ribs with creamy polenta

By maxwells4

Ingredients

• Creamy polenta
• • 4 cups water
• • 1 cup medium-grain yellow polenta
• • 4 tablespoons butter
• • 1 cup cream cheese
• • Salt to taste
• Short ribs
• • 3 pounds beef short ribs (cut across the bone)
• • 1 tablespoon vegetable oil
• • 1/4 cup flour
• • 2 carrots, diced
• • 2 ribs celery, diced
• • 1 medium onion, sliced
• • 12 quartered button mushrooms
• • 2 sprigs of thyme
• • 1 can Guinness beer
• • 2 cloves garlic, whole
• • 1 can (14.5 ounces) stewed tomatoes
• • 1 can (6 ounces) tomato paste
• • 1 tablespoon brown sugar
• • 1/2 teaspoon salt
• • 1/4 teaspoon black pepper
• • 1 bay leaf, optional
• • 1 teaspoon butter
• • 1 teaspoon flour
• • Zest of 1 lemon

Details

Adapted from today.msnbc.msn.com

Preparation

Step 1

Method for polenta
Heat water to a boil, lightly seasoned with salt over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.

Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes. Finish by stirring in the cream cheese and salt to taste.

Method for ribs
In a sauté pan, heat vegetable oil on high. Cover short ribs with flour, salt and pepper and then fry in sauté pan on high heat, creating a crust for the ribs.
Place the short ribs in the bottom of the crock pot, pour vegetables and Guinness over the top. Add tomatoes, tomato paste, bay leaf, brown sugar, garlic, salt and pepper. Cook on low for 8 hours.
Remove short ribs. Thicken remaining liquid with equal parts butter and flour, creating a sauce. Pour over short ribs, serve with creamy polenta. Sprinkle with lemon zest.
TIPS
If preparing the polenta in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff.