Bourbon Braised Short Ribs with Mustard Glaze

This is a succulent beef dish.  The short ribs are so tender, juicy and full of flavor.  The carmelized savoy cabbage compliments the dish quite nicely and a smooth creamy finish with the polenta.  Very comforting. Lots of steps but worth every one of them.

Beef Short Ribs :

2  tsp Thyme

2 tsp Rosemary

3 TB Paprika, sweet

2 TB dry mustard, Coleman's

1 tsp kosher salt

1 tsp cracked black pepper

About 2-3 lbs of boneless short ribs

In a bowl, combine all ingredients  (except beef) and

coat  the short ribs, let stand for about one hour.

After one hour, sear on all sides until crispy brown on outside.

Braising Liquid :

2-2 1/2 cups of beef broth

1/2 cup Bourbon

2 TB coarse dijon mustard

3 TB molasses

2 garlic cloves.

Mix all ingredients in a bowl.

How To :

Place the seared beef short ribs in a brasing pan or dutch oven,

along with all the braising liquid.

Over low heat on the stove, cook one hour

 covered, adding more broth if needed but maintain

1" of liquid when done.

** This dish can also be finished in the oven in a 300 oven temperature.

When  you are done preparing the beef short ribs for cooking, get started on the carmelized savoy cabbage. 

Carmelized Savoy Cabbage

1 Savoy Cabbage, shredded

3 TB olive oil

1/4 lb of pancetta or bacon ( about 5 slices)

1 garlic clove

1/4 chicken broth

small sprig of Rosemary, needles removed, chop

Salt & Pepper

4 TB white wine

3 TB butter

How To:

In a pan with the olive oil, add pancetta, garlic and rosemary,

sautee for about 3-4 minutes.

Add the shredded cabbage, salt, pepper, wine, chicken broth.

Toss and coat.

Cover and cook over medium heat for about 45 minutes

Add more Chicken broth if needed.

Uncover, add 3 TB butter and cook an additional 15 minutes

 until carmelized, toss to carmelized all cabbage.

In the last 10 minutes of cooking the cabbage and the beef short ribs, get started on the polenta - this is a quick  dish and willl only take about 10 minutes.

Creamy Mascarpone Polenta

 4 cups chicken broth

2 TB olive Oil

1 cup polenta

3 TB butter

3 TB cream

about 4-6 TB Mascarpone cheese

fresh grated parmigiano reggiano

In a pot,  with olive oil, bring the 4 cups of broth to a boil. 

Reduce the heat to medium and add polenta,

stirring frequently.

Cook for about 5-8 minutes until the liquid has been absoorbed.

Add the mascarpone cheese, parmigiano, butter and cream

until the polenta is smooth and creamy.

Adding more cream if too thick... and a little more butter

wouldn't hurt anythng  :-)



Plate It :

On a pretty plate, plate a generous dollop of the creamy polenta

then some of the braised short ribs and then  top with

some of the carmelized Savy Cabbage.

ENJOY EVERY BITE  !