DECEMBER 2019 GH 91
THE WORKBOOK
SHORT RIBS WITH
CREAMY POLENTA G M
Active 40 min. | Total 1 hr. 50 min.FOR SHORT RIBS
4 lbs bone-in beef short ribs
Kosher salt and pepper
1 Tbsp olive oil
2 medium carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, pressed
2 Tbsp tomato paste
1 1⁄2cups dry red wine
1 14-oz can crushed tomatoes
1 1⁄2tsp Worcestershire sauce
1 sprig rosemary
2 sprigs thyme
1 cup low-sodium chicken broth or water
FOR POLENTA
4 cups whole milk
4 Tbsp unsalted butter
Kosher salt
8 oz polenta (11⁄3 cups)
1⁄2 cup finely grated pecorino cheese (1⁄2 oz)
Gremolata (recipe at right), if desired
- Pat short ribs dry and season with 1⁄2 tsp
each salt and pepper. Set Instant Pot to
Sauté. Add oil and, in batches, brown ribs,
adding more oil if needed; transfer to bowl.
- Add carrots, celery, onion and garlic to
pot and cook, stirring often, until just tender,
6 to 8 min. Push vegetables to edges of
pot, add tomato paste to center and cook,
without stirring, until browned, 1 to 2 min.
- Add wine and simmer until reduced
to 1⁄2 cup, about 15 min. Stir in crushed
tomatoes, Worcestershire sauce, rosemary,
thyme and then broth. Press Cancel. Lock
lid and cook on high pressure 35 min. Use
natural release method for 10 min., then
release any remaining pressure.
- Transfer short ribs (and any loose bones)
to bowl; discard rosemary and thyme.
Skim off and discard any fat from liquid.
Using immersion blender (or standard
blender), puree sauce until smooth.
Shred meat into large chunks, discarding
bones, and stir back into sauce.
- Prepare polenta: Bring milk, butter
and 1 tsp salt to a boil. Whisk in polenta.
Cook, stirring constantly, until mixture is
thick and creamy and comes away from
side of pan, 3 to 4 min. Stir in cheese and,
if too thick, 3 to 4 Tbsp water. Serve short
ribs and sauce over polenta. Sprinkle with
gremolata if desired.
SERVES 8 About 805 cal, 59.5 g fat (27 g sat),
35 g pro, 735 mg sodium, 33 g carb, 4 g fiberGR EMOLATA Q GVO
Active 5 min. | Total 5 min.In small bowl, mix 1 Tbsp each chopped
parsley and grated lemon zest with
1 small clove garlic (finely chopped).
HALVA TREAT
This halva trio (it’s like nougat
made with sesame paste)
is the ultimate gift for your
adventurous eater.
$35 FOR THREE FLAVORS,
SEEDANDMILL.COMDELICIOUS DOUGH
If your loved one can’t wait until
cookies come out of the oven, give
this safe-to-eat holiday dough
taster pack in flavors like Sugar
Cookie and Gingerbread Man.
$40 FOR SIX, COOKIEDONYC.COMFLAVORFUL
GIFTS
On the hunt for a
present to give your
fave foodie? You can’t
go wrong with any of
these tasty treats.
BAR ESSENTIALS
The bartender in your life
will mix up plenty of creative
drinks with Hella Cocktail Co.’s
5 Flavor Bitters Bar Set.
$35, HELLACOCKTAIL.COPEPPERMINT TREES Q GVO
Heat oven to 350°F. Coat insides of
metal Christmas tree cookie cutters with
nonstick cooking spray and place on
parchment-lined baking sheet. Arrange
green peppermint candies (breaking
them as necessary) inside cutters; there
should be space between candies. Bake
until candies melt, 5 to 6 min. Let cool
completely, then gently pop out.
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