I am not much of a beef eater, but braised short ribs are my absolute favorite. I was craving them and my husband was home Friday so he agreed to make some (With Cabernet Sauvignon, beef broth, carrots, celery, onion, garlic, jalapenos & habaneros)!
I had been seeing a lot of dishes lately on The Food Network that contained polenta. I've never had polenta and wanted to see what I may or may not have been missing out on. As I browsed google images for braised short ribs with polenta, I noticed it was a common pairing. Friday night's dinner was going to be just that. However, when I made the polenta and tasted it, I was completely disappointed. The texture and the flavor were not what I had been expecting at all. My husband tasted it and said the same thing - YUCK. So we ended up eating the braised short ribs on their own.
I am also not much of a left over eater. No one in our house is. But the short ribs were SO good - I couldn't let them go to waste. I decided to reheat the short ribs in their original juices then strained them over a sauce pan leaving the deliciously spicy au jus. I removed the bones, any chunks of carrot & celery that remained and spooned generous portions of the short ribs on a freshly baked baguette. I topped it with cheddar and pepper jack cheese then broiled it until it melted. The end result was a fantastic braised short rib dip that was to die for! This will now become a regular dish in our house!
Finding therapy through writing, self-reflection and the pursuit of what defines me.