Beef Short Ribs with Cheddar Polenta

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This was fabulous! A sure thing and a crowd pleaser.

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I think it was delicious, but I cant be sure because I was shoveling food in my mouth so fast. Works well with crisp salad or coleslaw.

I forgot to add the thyme to the polenta and used a tiny bit of mozzarella and the flavors still popped. 4.5

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A keeper for sure. Found the ribs very salty and I love my salt. Use 1/2 the amount called for. Am impressive dish. The prior reviewer cut the salt and the cheese in the polenta and then did not find it flavorful enough. The polenta was excellent as well, when you follow the recipe

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I just did the polenta in this recipe to use up some cheddar cheese I had...I doubled the recipe, reduced the salt by a bit and increased the cheese by a half cup...Then I cooled the polenta in a baking pan and cut into squares and sauteed them to get a brown crisp..It was pretty good-a little mild flavored but still good!

I used the polenta as the main course, not a side, and served them sitting in a creamy pool of spicy marinara sauce topped with crisped salami and walnuts -there were a lot of flavors going on so the milder taste of the polenta didn't bother me...But had I eaten these by themselves, I would have been a little dissapointed and would have felt the need for it to have more flavor...

If you are looking for a more flavor packed polenta recipe, please try Ina's Rosemary Polenta recipe-it's our all time favorite!!! Such great flavors from the polenta you'll want to just eat these by themselves - they need very little else!

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Truly delicious. The liquid ended up the consistency of a soup broth, not sure if this was the way it was supposed to turn out. Got the impression that maybe should have been more like a sauce, as it is supposed to be ladled and served over the polenta. We froze the large amount of liquid that was left after dinner and plan to cook a pot roast in it.

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Both the ribs and polenta were amazingly simple and delicious! I used boneless short ribs and added baby carrots. Did it all in the dutch oven. Company worthy!

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I took the other reviewers advice and put these in the crockpot after pan searing. I added all the other ingredients to the skillet to de-glaze and combine flavors(only used 4 c of water, since I was using the crockpot. Also, I used fresh poblano peppers instead of one dried ancho since our grocery did not have that, and it was delicious.
Outstanding with the cheddar polenta -- this will be a go to recipe for us~

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We used this recipe in the crockpot and it was the BEST thing I've made in it so far! Just season and sear, then transfer to crockpot with all the other ingreds. We used white onion diced instead, ADDED a little vinegar and instead of the chile just used chili sauce. Cook Low for about 6-8 hours for 1-2 lbs. Then serve over rice. AMAZING!

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It's my absolute favorite fall, winter and spring recipe. It's easy, fast and extremely tasty. I add red pepper flakes during the overnight time to kick it up a notch. It's the only adjustment I've made.

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Loads of flavor! And very easy.