Braised Short Ribs with Goat Cheese Polenta


The Story

I went to Atlanta for a business trip back in December, and one of the nights a group of us went to a little hipster restaurant downtown. Everything was farm to table, and absolutely delicious. I told myself when I got back I would find a way to recreate the short rib with polenta and Brussel sprouts I had.

I love goat cheese because of the tangy flavor, and it’s freshness, and it’s the perfect compliment to something as hearty as slow-braised short ribs. And on another note, under no circumstance would I ever recommend not including the bones. It makes it that much more enjoyable when you see the meat just fall right off it.

Braised Short Ribs with Goat Cheese Polenta

Prep Time: 10 minutes | Cook Time: About 5 1/2 hours | Servings: 6-7


For the short ribs

  • 2 1/2 lbs beef short ribs (on the bone)
  • 1/3 cup flour
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp salted butter
  • 2 medium-sized carrots, chunked
  • 4 celery stalks, chunked
  • 1 yellow onion, chunked
  • 1 cup beef stock
  • 1/2 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup dark brown sugar
  • 2 tbsp garlic chili sauce
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp tomato paste
  • 5-6 cloves garlic, minced
  • 2 tsp chili powder
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Fresh parsley, for garnish

For the polenta

  • 3 cups cold water
  • 1 cup whole milk
  • 1 cup polenta or cornmeal
  • 4 tbsp unsalted butter
  • 1/2 cup grated parmesan cheese
  • 1/2 cup goat cheese
  • 1 tsp salt
  • 1/2 tsp black pepper


For the short ribs

  1. Turn slow cooker on high and medium-sized skillet on high heat.
  2. Combine flour, salt and pepper in a bag. Place short ribs in bag and shake the bag until they are completely coated in the flour mixture.
  3. Brown short ribs in the skillet with butter in batches, about 2-3 minutes on each side. Add to the slow cooker.
  4. Reduce the heat to medium, and in the same skillet, stir carrots, celery and onion together for 5 minutes. Vegetables should soften, but not become soft enough to pierce with a fork. Add to slow cooker over the meat.
  5. Stir beef stock, red wine vinegar, apple cider vinegar, sugar, chili sauce, soy sauce, tomato paste, garlic and chili powder together in the skillet. Bring to a boil, remove heat, and pour over the top of the vegetables in the crock pot.
  6. Cover slow cooker and cook on high for 4 hours. After 2 hours, add sprigs of thyme and rosemary to the slow cooker.
  7. Set slow cooker to low and cook an additional 1 1/2 hours.

For the polenta

  1. Bring water, milk, salt and pepper to a boil in a medium saucepan over high heat.
  2. Gradually pour in the polenta and whisk constantly for about 5 minutes, until its smooth and thickened.
  3. Reduce the heat to medium low and simmer, stirring often for about 30 minutes. Polenta should be thick, but creamy. Add hot water, 1/4 cup a time, if mixture becomes too thick.
  4. Stir in the butter and cheeses.
  5. Ladle polenta in bowl immediately, place short rib over, and drizzle sauce around the bowl. Sprinkle fresh parsley.