Roasted Beef Short Ribs with Roasted Veggies and Crispy Polenta Cakes (15 Mins + Slow Cook Time)

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Here is a sumptuous and hearty meal that combines tender, flavor-packed beef ribs with vibrant, roasted vegetables and crisp, golden polenta cakes.

This dish brings together the richness of the beef, the natural sweetness of multicolored carrots and asparagus, and the unique texture of pan-fried triangular polenta cakes.

It’s a perfect choice for a special dinner or a comforting weekend meal that’s sure to impress with its depth of flavors and beautiful presentation.

Ingredients

Units Scale

For the Roasted Beef Short Ribs:

  • 4 beef short ribs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 cup beef broth

For the Roasted Veggies:

  • 1 bunch multicolored carrots, peeled and halved lengthwise
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Polenta Cakes:

  • 2 cups prepared polenta, cooled and firm
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil for frying

Instructions

  1. Preheat Oven and Prep Ribs (10 minutes): Preheat your oven to 350°F (175°C). Season the short ribs with salt, pepper, and minced garlic. Drizzle with olive oil.
  2. Roast Short Ribs (2 hours 30 minutes): Place the short ribs in a roasting pan. Pour beef broth around the ribs. Cover with aluminum foil and roast in the preheated oven for about 2.5 hours, or until the meat is tender and falls off the bone.
  3. Prepare and Roast Veggies (30 minutes): Toss the carrots and asparagus with olive oil, salt, and pepper. Spread them on a baking sheet. Roast in the oven during the last 30 minutes of the ribs’ cooking time.
  4. Make Polenta Cakes (20 minutes): Cut the cooled polenta into triangular shapes. Lightly dust with flour. Heat olive oil in a skillet over medium heat. Fry the polenta cakes until crispy and golden on each side.
  5. Assemble and Serve (5 minutes): Once the short ribs are done, remove them from the oven. Let them rest for a few minutes. Plate the short ribs with roasted veggies and a couple of polenta cakes on the side.
  6. Enjoy (1 minute): Serve and enjoy!

Notes

The success of this dish lies in the proper cooking of each component. The beef short ribs should be roasted slowly to achieve tender, flavorful meat. The vegetables should be roasted just enough to be tender but still retain some bite.

The polenta cakes add a wonderful contrast with their crispy exterior and soft interior. This dish is a delightful combination of flavors and is sure to be a hit with those who appreciate a hearty, satisfying meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/roasted-beef-short-ribs-with-roasted-veggies-and-crispy-polenta-cakes-15-mins-slow-cook-time/