Ingredients
- 4 cup water
- 1 cup medium-grain yellow polenta
- 4 tablespoon butter
- 1 cup cream cheese
- 4 cup water
- 1 cup medium-grain yellow polenta
- 4 tablespoon butter
- 1 cup cream cheese
- 3 pound beef short rib (cut across the bone)
- 1 tablespoon vegetable oil
- 1/4 cup flour
- 2 cup carrots, diced
- 2 cup ribs celery, diced
- 1 cup medium onion, sliced
- 12 quart ered button mushrooms
- 2 sprig thyme
- 1 can guinness beer
- 2 clove 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 teaspoon bay leaf, optional
- 1 teaspoon butter
- 1 teaspoon flour
Preparation
Baking Directions:
Method for polentaHeat 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 ribsIn 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.
