Crockpot Braised Beef Short Ribs with Truffle Polenta
Beef + Truffles…..enough said!!!
Last month I had an après ski party at the cottage for 25 or so people and as always I love to create a menu that’s unique yet warm and comforting. It’s cottage country so no one is looking for fancy plated food, just something that tastes awesome and warms the belly after a cold day of skiing!
Cottage life and ski season for our family is absolutely the most amazing time of the year. There are so many great friends, activities and parties that the coldest season almost flies by in a blink. Each year our circle of friends grows as we meet new people and keep adding to the group. I have to say the friends I’ve made skiing my whole life are the very best a girl could ask for!
This dish is absolutely everything you want to eat on a cold wintery day. It’s so soothing and mouth-watering that I often see my guests picking at it hours later. I chose a combination of sweet, smokey and a little spicy for the BBQ flavour but feel free to use whatever BBQ sauce you love! Don’t forget the stock though…it really does make a difference.
At this particular dinner party it was one of many dishes I made along with a salad of shaved brussel sprouts, baby greens, shaved radish, beets, pea shoots, pine nuts and goat’s cheese. I added a simple roasted lemon vinaigrette and voila…dinner was served.
The nice thing about this meal is that it can be made in advance and reheated. Even the polenta can be. All I do is leave it a little runnier than normal and finish cooking it as I’m warming it up. You can always add a touch more milk to loosen it or a little more polenta to thicken it.
I dare you to make this and not crave it constantly.
- 5lbs beef short ribs, thick cut and cut into 4 inch pieces
- 1-1/2 cups smokey bourbon bacon BBQ sauce (I used PC Brand)
- 1-1/2 cups bottle Chipotle Molasses BBQ sauce (I used PC Brand)
- 1 cup beef stock
- ½ cup chopped flat leaf parsley
- 4 cups nonfat milk
- 1-1/3 cups reduced-sodium fat-free chicken broth
- 4/8 teaspoon salt
- 1-1/3 cups dry instant polenta
- 1 cup grated fresh parmesan cheese
- 6 teaspoons white truffle oil
- Place short ribs, Sauces and stock in a large crockpot. Set to high for 6 hours. Let entire contents cool. Skim any fat that solidifies on the top. You can either remove all the bones or leave them intact for serving.
- Combine milk, broth, and salt in a small saucepan; bring to a boil. Gradually add polenta, stirring constantly with a whisk.
- Cook 1 minute or until thick over medium heat, stirring constantly. Remove from heat; stir in cheese.
- Drizzle with oil. Serve immediately.
- Serve by plating polenta and spooning a generous amount of short ribs in the center. Sprinkle with chopped parsley.
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