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One-pot wonder! A very flavorful dish, perfect for a Sunday night family dinner. Any stout beer works perfect, pick your favorite and enjoy!
Heat olive oil in a 9-quart cast iron pot over medium heat. Season the ribs on both sides with salt and pepper, sprinkle with 2 teaspoons chili powder and rub in. Brown both sides, 2 minutes per side. Remove ribs and set aside.
In the same pot, add the diced bacon and cook until fat is rendered and bacon is slightly crisp, about 5 minutes. To the pot add the diced onion, carrots and mushrooms; cook until veggies are tender, about 8 minutes. Add the garlic and stir in until fragrant, 30 seconds. Stir in the diced tomatoes with juice. Break up any browned bits on the bottom of the pot. Add the stout beer and the beef stock. Bring the liquid up to a slight simmer and add bay leaves. Reduce the heat to low and cover. Cook for 2 1/2 hours.
Remove ribs to a serving dish and remove bay leaves. Season the liquid with the remaining 1 teaspoon of chili powder and salt and pepper to taste. Whisk together cornstarch and water, slowly incorporate the cornstarch slurry with a whisk into your liquid. Bring to a simmer until the liquid is slightly thickened. Spoon sauce on top of the short ribs. Garnish with chopped parsley.
For the polenta. Bring the water to a boil. Add the polenta and continuously whisk until polenta is thickened and tender, about 20 minutes. Add a drizzle of olive oil and season with salt and pepper. Add grated jalapeno cheese and mix in until completely melted.
Serve the short ribs and the sauce on top of the polenta. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!