Step-by-Step Guide to Prepare Ultimate Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi

Hello everyone, I hope you had a great day today. Today we're making a special dish, Brad's easy way to quickly prepare homemade short ribs with creamy white polenta and shrimp. This is one of my favorites. This time I'll make it a little tastier. It will be delicious.

Let's face it, cooking is not a priority in the lifestyle of every man, woman or child on this planet. In fact, too many people have to learn to cook at some point in their lives. This usually means that people often opt for convenience foods and pre-packaged mixes rather than investing the time and effort into preparing healthy meals for our families and personal enjoyment.

Ditto for lunch, where we often throw in a can of soup, or even a can of macaroni and cheese or something, rather than putting our creative effort into making something quick and easy, yet delicious. You will learn many ideas in this guide and hopefully these ideas will not only boost your eating habits. We are all constantly searching for ourselves, but we also use new things in our own way.

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Brady's Braised Short Ribs in White Polenta and Shrimp Scampi, from the type of ingredients, the choice of fresh ingredients, the way the dishes are prepared and served, with the ability to slice the meals. If you want to make delicious Braised Ribs with White Polenta and Shrimp at home, don't worry because learning the trick will turn this dish into a special treat.

To get started with this particular recipe, we need to prepare a few ingredients. You can make Brad's Braised Short Ribs with Creamy White Polenta and Shrimp in 40 ingredients and 8 steps. Here's how to do it.

I feel waves and grass. So I made a Red Wine Balsamic Bowl. Polenta is topped with white cream cheese. Pour the sauce into the pan on the side and open the shrimp. The taste was incredible.

Brad's Braised Short Ribs, Creamy White Polenta and Shrimp Ingredients and Seasoning:

1. For short sides
2. 2 more short ribs per serving, I made 3 servings
3. Salt, white pepper, dry mustard
4. 1/4 sweet onion, chopped
5. 3 more garlic cloves, chopped
6. 1 tablespoon butter
7. 1 1/2 cups red wine, I used Cabernet
8. 1 1/2 cups beef broth
9. 2-3 tablespoons balsamic vinegar to taste
10. 1/4 cup chopped fresh parsley
11. 1 tablespoon chopped onion
12. For the polenta
13. 1/4 onion, chopped
14. 2 tablespoons butter
15. 2 garlic cloves, chopped
16. 3 tablespoons chicken stock powder
17. 3 cups of water
18. 1 1/2 cups whole milk
19. 1 1/2 cups white cornmeal
20. 6 ounces Merlot Belvitano cheese, shredded or shredded
21. 2 tablespoons sour cream
22. Salt and white pepper if needed
23. for the attic
24. 1 1/2 pounds 16-21 shrimp, I used Wild Pink from Argentina
25. Remove the skin, leave the tail
26. 2 tablespoons butter
27. 1/4 onion, chopped
28. 2 garlic cloves, chopped
29. 1 teaspoon red wine vinegar
30. 1/4 cup chopped parsley
31. 1 teaspoon ground red pepper
32. salt to taste
33. For the pan sauce
34. Everything flows from the ribs
35. 1/2 cup additional red wine
36. 1 tablespoon additional balsamic vinegar
37. 3 spoons of honey
38. salt to taste
39. decoration
40. Additionally chopped parsley and green onions

Steps to make Brad's Braised Short Ribs with Creamy White Polenta and Shrimp

1. Heat a Dutch Oven in a large oven over medium-high heat. Add 1 tablespoon of oil. Marinate the ribs with enough spices. Brown quickly on all sides. pull it out
2. In the same Dutch oven, add the butter and onion. Cook over medium heat until it starts to caramelize. Add the garlic and cook for a minute. Add parsley and spring onion, cook for another minute. Add the remaining ingredients for the ribs. Bring the mixture to a boil to allow the flavors to combine.
3. Place the ribs back into the Dutch Oven. Cover and place in a 300 degree oven for 2 hours. Reduce the heat to 170 and cook for another 2 hours.
4. We take out the ribs and baking sheet and put them in the oven to heat to 170 degrees. Refrigerate cooking liquid until ready to use. Pour off as much fat as possible from the top. Add the rest of the sauce ingredients except for the salt. Bring to a boil and reduce. The sauce should be glossy, not as thick as gravy. Salt to taste.
5. Start the polenta and shrimp at the same time. LG popular polenta, LG fried shrimp. Both on medium heat. Add butter to both and sauté the onion.
6. For polenta, you don't want to caramelize the onions. just sweat. When translucent, add the garlic and fry for 1 minute. Add water, milk and broth. Bring to a boil. Once it boils, very slowly stir the cornstarch into the liquid. If you drive too fast it will break. After adding all of the cornstarch, add the cheese and sour cream and reduce the heat. Continue beating until the mixture is thick and creamy
7. For the chickpeas, you want the onions to be lightly caramelized. When you see the onion starting to brown, add the garlic and cook for 1 minute. Add the remaining shrimp ingredients except for the salt and sauté until the shrimp are cooked through. about 3-4 minutes. Taste 1 shrimp and add salt if desired.
8. To prepare the dish, put polenta on the bottom and place short ribs on top of the polenta. Scammers are on their side. Garnish polenta with parsley and ribs. Spread the sauce over the sides and polenta in the pan. Serve immediately. Enjoy!

While this is by no means the definitive guide to making quick and easy dinners, it's a good idea to think about. We hope this gets your creative juices flowing so you can cook a great dinner for your family without having to digest that vision.

So that's a wrap for that special meal. How to make Braised Brad's Ribs with Creamy White Polenta and Shrimp any night of the week. Thank you for reading. I'm sure you can do it at home. In the future there will be more interesting dishes based on home recipes. Don't forget to save this page in your browser and share it with your loved ones, friends and colleagues. Thank you for reading. Let's cook!