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3 pounds U.S. Beef Chuck Short Ribs Bone­less or

Bone-in (about 4 x 2-inch pieces)

1/4 cup all-pur­pose flour

1 tea­spoon kosher salt

1 tea­spoon freshly ground black pep­per 2 tea­spoons olive oil

1 cup dry red wine

2 cups diced onions

1 cup diced cel­ery

1 cup diced car­rot

4 cups beef stock, di­vided

15 fresh thyme sprigs

7 fresh rosemary sprigs

3/4 cup in­stant po­lenta

1/2 tea­spoon minced fresh rosemary leaves

1/2 tea­spoon minced fresh thyme leaves

3 green onions, green part only, cut di­ag­o­nally into 1/8-inch strips


Fried shoe­string pota­toes (op­tional)


Mix flour, salt and pep­per in medium bowl. Coat beef Short Ribs in flour mix­ture. Heat large skil­let over medium-high heat un­til hot; coat with cooking spray. Brown half ribs evenly, about 4 to 5 min­utes per side; re­move from skil­let. Re­peat re­main­ing ribs; re­move ribs from skil­let. Re­duce heat to low; add wine. Cook 1 to 2 min­utes un­til browned bits at­tached to skil­let are dis­solved.


Add onions, cel­ery and car­rot to slow cooker. Place ribs on veg­eta­bles. Pour wine mix­ture over ribs. Add 1 cup beef stock, thyme and rosemary sprigs. Cover; cook HIGH 6 hours or LOW 7 hours or un­til beef is fork-ten­der.


Mean­while, cook po­lenta ac­cord­ing to pack­age in­struc­tions, re­plac­ing wa­ter with Roasted Beef Stock. Stir in 1/2 tea­spoon chopped rosemary and 1/2 tea­spoon chopped thyme. Sea­son with salt and pep­per, if de­sired.

Line 8 by 8-inch bak­ing dish with alu­minum foil. Coat with cooking spray. Pour po­lenta into pre­pared dish, spread­ing evenly. Cover and re­frig­er­ate un­til cool.


In­vert po­lenta onto cut­ting board. Cut into 6 equal squares. Cut each square di­ag­o­nally in half, form­ing a tri­an­gle. Cover with plas­tic wrap; re­frig­er­ate un­til ready to use.


Place green onions in small bowl of ice wa­ter. Cover; re­frig­er­ate un­til ready to use.


Heat 1 tea­spoon oil in large non­stick skil­let over medium-high heat un­til hot. Add half of po­lenta tri­an­gles; cook 3 to 4 min­utes per side un­til golden brown and slightly crispy. Re­move po­lenta from skil­let to same bak­ing sheet. Re­peat us­ing re­main­ing 1 tea­spoon oil and re­main­ing po lent a tri­an­gles, if needed. re­move from skil­let to bak­ing sheet. Keep warm in 170°F oven un­til ready to use.


Re­move ribs from slow cooker; keep warm. Dis­card thyme and rosemary sprigs from slow cooker. Strain cooking liq­uid through colan­der or fine mesh strainer; dis­card veg­eta­bles.


Place 2 po­lenta tri­an­gles into each of four large shal­low bowls; top with ribs. Pour 1/3 cup cooking liq­uid over ribs. Drain green onions from wa­ter. Gar­nish with green onion and shoe­string pota­toes, as de­sired.

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