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We hope you got insight from reading it, now let’s go back to brad's braised short ribs w/ creamy white polenta & shrimp scampi recipe. To make brad's braised short ribs w/ creamy white polenta & shrimp scampi you need 40 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Use For the short ribs
2. You need 2 lg short ribs per serving, I made 3 servings
3. Provide Salt, white pepper, dry mustard
4. Prepare 1/4 sweet onion, chopped
5. Prepare 3 lg cloves garlic, minced
6. Take 1 tbsp butter
7. Use 1 1/2 cup red wine, I used a cabernet
8. Get 1 1/2 cup beef broth
9. Provide 2-3 tbsp balsamic vinegar to taste
10. Prepare 1/4 cup chopped fresh parsley
11. Take 1 tbs minced chives
12. Prepare For the polenta
13. Prepare 1/4 sweet onion, diced
14. Prepare 2 tbsp butter
15. Use 2 lg cloves garlic, minced
16. Prepare 3 tsp granulated chicken bouillon
17. Use 3 cups water
18. Take 1 1/2 cups whole milk
19. Get 1 1/2 cups white corn meal
20. Prepare 6 oz merlot belvitano cheese, shredded or cubed
21. Get 2 tbs sour cream
22. Use to taste Salt and white pepper
23. Take For the scampi
24. Take 1 1/2 lbs 16-21 count prawns, I used wild argentinian pinks
25. Provide Remove shells, leave tail on
26. Use 2 tbs butter
27. Prepare 1/4 sweet onion, diced
28. Prepare 2 garlic cloves, minced
29. Get 1 tsp red wine vinegar
30. Take 1/4 cup chopped parsley
31. Take 1 tsp red chili flakes
32. Take to taste Salt
33. Prepare For the pan sauce
34. Take All the drippings from the ribs
35. Get 1/2 cup additional red wine
36. You need 1 tbsp additional balsamic vinegar
37. You need 3 tbsp honey
38. Use to taste Salt
39. Take Garnish
40. You need Additional chopped parsley and chives

Steps to make Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

1. Heat a large ovenproof Dutch oven over medium high heat. Add 1 tbsp oil. Coat ribs with seasoning generously. Quickly brown on all sides. Set aside.
2. In same Dutch oven, add butter and onions. Cook on medium low heat until they start to caramelize. Add garlic and cook one minute. Add parsley and chives, cook one more minute. Add rest of ingredients for the ribs. Bring mixture just to a boil so flavor combines.
3. Return the ribs to the Dutch oven. Cover and place in a 300 degree oven for 2 hours. Reduce heat to 170 and continue for 2 more hours.
4. Remove ribs to and oven safe plate and place in oven at 170 to keep warm. Cool the cooking liquid until it is Able to be handled. Strain as much fat off of the top as you can. Add remaining ingredients for the sauce except salt. Bring to a simmer and reduce. The sauce should have a shimmery Appearance not too thick like gravy. Salt to taste.
5. Start the polenta and scampi at the same time. Polenta in a lg saucepan, scampi in a lg frying pan. Both over medium high heat. Add butter to both and saute onions.
6. For the polenta, you don't want onion to caramelize. Just sweat off. When translucent, add garlic and saute 1 minute. Add water, milk, and bouillon. Bring to a boil. When boiling, very slowly whisk cornmeal into liquid. If you go too fast it will be lumpy. As soon as all the cornmeal is incorporated, add cheese and sour cream, reduce heat. Stir constantly until thick and creamy
7. For the scampi, you do want the onion to caramelize a little. When you start seeing the onion brown, add garlic and saute 1 minute. Add rest of scampi ingredients except salt and saute until prawns are cooked. About 3-4 minutes. Taste 1 prawn and add salt if desired.
8. To plate, add polenta on the bottom, place short ribs on top of polenta. Scampi on the side. Garnish polenta with parsley, and rib with chives. Spoon pan sauce over ribs and polenta. Serve immediately. Enjoy.

Heat large Dutch oven on medium-high. Ribs should be fork-tender and falling off the bone. In this case, it will fall off the bone into super creamy parmesan polenta that transforms this into a comfort food dream of dinners. In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper.

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