Emeril Lagasse's Braised Ribs and Polenta
Jan. 3 -- Are you suffering from those post-holiday blahs? Chef Emeril Lagasse offers a recipe that's guaranteed to beat them in the most delicious way. Try Lagasse's recipe for Braised Short Ribs with Cheddar Polenta and Cole Slaw.
Braised Beef Short Ribs
• 1 rack beef short ribs (2 1/2 pounds), cut into 5-ounce portions• 1 tablespoon Emeril's Original Essence (recipe below)• 2 quarts water• 2 cups yellow onions• 5 cloves garlic, peeled and smashed• 1 cup Worcestershire sauce• 1 cup light brown sugar• 1/3 cup kosher salt• 3 tablespoons soy sauce• 2 dried ancho chili peppers• 1 teaspoon red pepper flakes• cheddar polenta (recipe below)• cole slaw (recipe below)
Emeril's Original Essence
• 5 tablespoons sweet paprika • 1/4 cup salt • 1/4 cup garlic powder • 2 tablespoons freshly ground black pepper • 2 tablespoons onion powder • 2 tablespoons cayenne • 2 tablespoons dried oregano • 2 tablespoons dried thyme
1. Combine all ingredients in a small mixing bowl and blend well.
2. Store in an airtight container in your spice cabinet for up to 3 months.
Directions for Ribs
Place the ribs in a baking pan and season both sides with the Essence of Emeril. Wrap tightly in plastic wrap and refrigerate at least 6 hours overnight.Preheat the oven to 350 degrees F.
Combine the remaining ingredients (except the polenta) in a large, heavy roasting pan or large, heavy pot, and bring to a simmer over medium-high heat. Adjust the seasoning to taste. Remove the plastic wrap from the ribs. Add to the pot, cover, and cook in the oven until the ribs are tender and the meat falls from the bones, 5 to 4 1/2 hours.
Remove from the oven. To serve divide the polenta among 4 large bowls. Place one rib on top of each polenta serving and top with cooking liquid. Spoon cole slaw over each portion and serve immediately.
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