Braised Short Ribs With Creamy Goat Cheese Polenta. The Quiet Americans Rock The Summer House.

I’m sorry to have to do this to you.

This video.

It’s so bad, but worth it for the biology class bit.

Still with me? Still talking to me?

You’ll forgive me after you make these stellar Short Ribs. Tender, full of flavor and served over some very saxy polenta. :)

Braised Short Ribs With Creamy Goat Cheese Polenta


4-8 beef short ribs (about 4 lbs0
1/4 cup flour
4 strips bacon, chopped
2 tablespoons olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, finely chopped
2 cups red or white wine
2-4 cups beef broth (enough to almost cover ribs)
2 sprigs thyme
2 sprigs rosemary


1. Season ribs with pepper and kosher salt, then dredge in flour. Set aside.

2. In a large dutch oven, cook bacon over medium heat until crispy. Remove bacon and set aside. Do not discard grease.

3. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides. Remove ribs and set aside. Reduce heat to medium.

4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release the flavorful bits. Bring to a boil and cook 2 minutes. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

5. Cover and place into the oven. Cook at 350℉ for 2 hours, then reduce heat to 325℉ and cook for an additional 30 to 45 minutes. The meat should be fork-tender and falling off the bone.

6. Remove pan from oven and allow to rest for at least 20 minutes, lid on. Skim fat off the top of the liquid before serving.

Serve ribs over Creamy Goat Cheese Polenta (recipe below), with some juice spooned over the top.

Creamy Goat Cheese Polenta


3/4 cup fine cornmeal or polenta
1/2 teaspoon salt
1 1/2 tablespoons butter
2 ounces goat cheese


1. Bring 2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for a few minutes, adding salt and extra tablespoons of water or cornmeal, as needed.

2. When polenta is thickened, stir in butter and goat cheese. Check seasonings, and add salt to taste.

Serves 4

Recipes from Food For Scot

To make up for the Saxy video, how about some sexy music from The Quiet Americans?

How cool is this tune?

Quiet? Not one bit. It’s loud. Rocking. Bordering on distorted.

It succeeds on every level. One of my favorite songs from 2011.
The Quiet Americans-Summer House

Check out The Quiet Americans on Facebook, and Bandcamp where you can buy ‘Medicine’, the band’s 2011 release .


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Beef, Main Courses, Side Dish and tagged . Bookmark the permalink.

2 Responses to Braised Short Ribs With Creamy Goat Cheese Polenta. The Quiet Americans Rock The Summer House.

  1. Rick says:

    I know what I’m doing this weekend! Yum.

    • Rick says:

      This is delicious, but let my experience serve as a warning: Serving the ribs on a dish with the polenta is MUCH more appealing that putting the whole dutch oven on the table and taking the lid off. Comments ranged from “blech!” to “looks like swamp meat!” Having grown up in close proximity to a swamp, I can definitely say that this did NOT look like swamp meat. :)

      If I do it again, I might lower the temp and add the veggies in the last 30 minutes or so. There wasn’t much left of them by the time I pulled it out of the oven.

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