Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have brad's braised short ribs w/ creamy white polenta & shrimp scampi using 40 ingredients and 8 steps. Here is how you can achieve it.

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

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

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