Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's braised short ribs w/ creamy white polenta & shrimp scampi. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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

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

Instructions 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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