Yesterday was a perfect fall day. Weather was a little cool, sky was gray and it was very quiet. A perfect day for staying inside and cooking. I came up with a lovely fall menu that really hit the spot! Braised short ribs with creamy polenta and braised cabbage. Oh my! I am drooling just thinking about it again. This was delicious!
This was not a quick dish to throw together. I think it's ideal for a Sunday supper or special occasion. However, it can easily be adapted for the slow cooker which would make it much easier for a weeknight meal.
Babe loved this menu. The textures were definitely the star with melt of the bone tender beef, creamy polenta, and tender-crisp cabbage. I have to stress, this menu would not work the same without these textures. So, if you opt for another veggie, make sure you pick one with a tender crisp texture so you can get a perfect bite!
These recipes were adapted from one of my favorite Food Network chefs, Claire Robinson. They each have 5 ingredients or less!
Braised Short Ribs
1-2 lbs short ribs (english cut and bone in)
3 tbsp butter divided
4-6 cloves smashed garlic
1 bottle red wine (I used cabernet)
4 cups vegetable stock
Salt and Pepper
- Pre-heat oven to 325 degree
- Sear the ribs on all sides in two tablespoons of butter in a oven safe dutch oven
- Take the ribs out and set aside
- Put in garlic and let cook about 1 minute
- Pour in wine and let reduce to about 1 cup (make sure you scrape up the bits!)
- Add the ribs plus vegetable stock and let simmer
- Cover pot and place in oven to braise for 3 hours
- Transfer ribs to plate and tent with foil
- Strain the juice into a saucepan and then add the final tablespoon of butter
- Get it all on your plate and eat!
1 cup grits/polenta
2 cups chicken stock
2 cups half and half
1 cup shredded swiss cheese
- Bring stock and half and half to a boil and whisk in the grits
- Reduce heat and cook until thick and creamy about 45 minutes
- Add cheese in and stir
1/2 head red cabbage shredded
3 slices bacon
1 shallot chopped
1/3 cup balsamic vinegar
1 cup chicken stock
- Cook bacon and shallot in large skillet
- Remove bacon and set aside
- Pour in balsamic and scrape the bits
- Put shredded cabbage and toss in vinegar
- Pour in stock, cover and let cook about 30 minutes or until cabbage is tender crisp
- Serve with crumbled bacon on top!
This was a delicious menu that I make every fall! I hope you enjoy!