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Sunday Supper

5hr 13min prep 27min cook 4hr 46min  | 

Enjoy this slow-cooked meal on a lazy Sunday evening. It’s the perfect way to bring the family together to kick off another week.

Ingredients

  • Brussels Sprouts — 1 1⁄2 Pounds
  • Carrots, Large — 2
  • Celery Stalks, Large — 2
  • Fresh Chives — 2 Tablespoons
  • Fresh Parsley — 1 Tablespoon
  • Fresh Rosemary — 7 Sprigs
  • Fresh Thyme — 7 Sprigs
  • Garlic — 8 Cloves
  • Shallots — 1⁄3 Cup
  • Yellow Onion, Large — 1
  • Beef Short Ribs, Bone In, 3″x2″ — 8
  • Pancetta — 5 Slices
  • Parmesan Cheese, Grated — 1 1⁄2 Cups
  • Butter, Unsalted — 1 Tablespoon
  • Butter, Unsalted, Optional — 1 Tablespoon
  • Heavy Cream — 1 Cup
  • Polenta – Yellow Cornmeal, Raw — 1 Cup
  • Beef Stock, Low Sodium — 1 Quart
  • Chicken Stock, Low Sodium — 4 3⁄4 Cups
  • Tomato Paste — 3 Ounces
  • Black Pepper — ,
  • Black Peppercorns — 10
  • Dried Bay Leaves — 2
  • Flour — 3 Tablespoons
  • Kosher Salt — ,
  • Canola Oil — 2 Tablespoons
  • Extra Virgin Olive Oil — 1 Tablespoon
  • Cabernet Sauvignon, Bottle — 1

Equipment

  • Aluminum Foil
  • Paper Towels
  • Oven
  • Stove Top — 3
  • Can Opener
  • Chef’s Knife
  • Cutting Board
  • Dutch Oven
  • Fat Separator, Optional
  • Fine Mesh Strainer
  • Heat-Proof Bowl, Large
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Peeler
  • Saucepan, Medium (2-4 QT)
  • Saucepan, Small (1 1/2 QT or Smaller)
  • Saute Pan, Medium (10″-12″)
  • Slotted Spoon
  • Whisk
  • Wooden Spoon

Notes

  1. When ordering the short ribs, talk to your butcher directly. You want evenly sized pieces with a 3″ bone and a good amount of meat on each. Read about buying short ribs here.

    If you have a fat separator that you use for gravy at Thanksgiving, use it to finish the sauce in this recipe. It’s the perfect tool!
     
  2. It may seem like too much liquid and not enough polenta, but that’s what makes it so soft and creamy! Just note that the polenta will firm up as it sits. If need be, reconstitute it with warm stock or water over medium-low heat, stirring often.
     
  3. A perfectly cooked sprout will be a vibrant, bright green. If the sprouts start to lose this brightness, remove them from the heat immediately so they don’t overcook. You can always add the finishing touches of butter, salt and pepper in the serving bowl.

    Omit the butter for a dairy-free alternative.

Prep Steps

  • 1 Peel and roughly chop carrots. Place in a large mixing bowl.
  • 2 Roughly chop celery into similar-sized pieces as the carrots. Add to the bowl with the carrots.
  • 3 Roughly chop a yellow onion into similar-sized pieces as the carrots and celery and add to the same bowl.
  • 4 Smash the garlic under the side of your chef’s knife to remove the peel. Roughly chop the garlic, then add to the carrots, celery and onion.
  • 5 Finely chop chives to measure the indicated amount.
  • 6 Trim parsley leaves from the stems and finely chop to measure the indicated amount.
  • 7 Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Cut really large sprouts in half again.
  • 8 Thinly slice a shallot to measure the indicated amount.
  • 9Slice the pancetta into 1/4 inch wide strips.

Cook Steps

  • 10 Preheat the oven to 375 degrees.
  • 11 Dry the short ribs thoroughly, then season with salt and pepper.
  • 12 Heat a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add canola oil and warm.
  • 13 Once oil is hot, add the short ribs. Oil should sizzle when you add the ribs. Sear until caramelized on all sides, approximately 2-3 minutes per side. Work in batches to avoid crowding the pot.
  • 14 Once well browned, transfer the ribs to a clean platter. Save the pot.
  • 15 Place the short ribs pot back over medium heat. If the short ribs did not leave enough oil in the pot to cover the bottom, add some olive oil and warm.
  • 16 Once oil is warm, add the roughly chopped onions, carrots, celery and garlic. Cook until well caramelized, stirring often, approximately 5-7 minutes.
  • 17 Add tomato paste. Stir to combine, then add the flour. Cook for 1-2 minutes to remove the raw flour taste, stirring continuously.
  • 18 Pour in the wine. Use a spoon to scrape up any bits on the bottom of the pot, then add beef stock, bay leaves, rosemary sprigs, thyme sprigs and black peppercorns. Turn up the heat and bring to a boil.
  • 19 Once beef liquid is boiling, add the ribs back to the pot. Cover with an oven-safe lid or foil and transfer to the oven. Cook until the meat is tender and separates from the bone easily, about [2-3 hours]. Check the meat periodically and ensure the liquid is simmering. If it’s boiling, lower the heat. If it’s not quite simmering, increase the heat.
  • 20 Use a slotted spoon to gently transfer the ribs to a clean platter. Cover the ribs with foil.
  • 21 Strain the cooking liquid through a fine mesh strainer into a large heat-proof bowl. Discard the solids in the strainer.
  • 22 Place the liquid in the refrigerator and let it cool for about [15-25 minutes]. This will help the fat separate from the sauce. Or, if you have a fat separator, pour the liquid into the separator.
  • 23 Combine heavy cream, butter, chicken stock and a pinch of salt in a medium saucepan. Place the saucepan over high heat. Proceed with next step as liquid comes to a boil.
  • 24 Once the stock and cream mixture is boiling, slowly whisk in the polenta. Stir until well combined, making sure nothing is sticking to the bottom, then reduce heat to low and cover.
  • 25 Cook the polenta for [15 minutes], removing lid to stir often. Make sure nothing sticks to the bottom. If it is, lower the heat a little more. After the first 15 minutes, remove the lid and cook uncovered for another 15 minutes.
  • 26 Prepare a plate with layers of paper towels. Set plate near the stove for the cooked pancetta.
  • 27 Heat a medium saute pan over medium heat.
  • 28 Once pan is warm, add the sliced pancetta and cook until fat is rendered out and pancetta is almost crispy, about 4-5 minutes. Stir occasionally to ensure even cooking.
  • 29 Transfer the finished pancetta to the plate lined with paper towels. Save the pan.
  • 30 Once you’ve removed the braising liquid from the refrigerator, use a spoon to carefully skim the fat particles off the top. Discard the fat.
  • 31 Pour the skimmed cooking liquid into a small saucepan. Bring to a simmer, and let it cook for at least 10 minutes to reduce slightly.
  • 32 Place the pancetta pan back over medium heat. Add olive oil and warm.
  • 33 Once oil is warm, add the sliced shallots. Saute until softened and slightly caramelized.
  • 34 Add the sprouts and saute for 2-3 minutes until they start to caramelize.
  • 35 Pour in the chicken stock. Season with salt and pepper. Cover pan and cook until sprouts are tender and stock has cooked out, about [5-7 minutes].
  • 36 Remove cover from the sprouts. Add butter, and toss to coat as the butter melts.
  • 37 Add the pancetta back to the pan and toss to combine. Remove from heat.
  • 38 Season the sauce with salt and pepper to taste.
  • 39 Transfer two short ribs to each dinner plate. Spoon the sauce over the top. Serve hot!
  • 40 After you’ve removed the polenta from the heat, stir in the chopped parsley, chopped chives and grated Parmesan cheese. Season with salt and pepper to taste.
  • 41 Transfer the sprouts to a serving dish or dinner plates. Serve warm!
  • 42 Transfer the creamy polenta to a serving dish or dinner plates. Serve warm!