Beef Short Ribs with Cheddar Polenta

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We LOVE this dish. I usually use boneless short ribs and I also doctored it up a bit by using 2 quarts of low sodium beef broth instead of water. Not sure why he has a gallon listed but whatever vessel you choose to cook these in just make sure the short ribs are submerged. I also added a tablespoon of crushed red pepper and a tablespoon of chili garlic sauce which gave the dish a fantastic spice. Since I use beef broth I barely add any salt, maybe like a tablespoon or so a 1/4 cup listed is WAY too much salt. I always cook these in a crock pot. Just add all the ingredients and cook on low for 6-8 hours. After you pull the short ribs out from cooking do not treat the leftover juice as a sauce, it will be way too greasy. I usually dump the stock into a sauce pan and put it in the fridge so all the fat solidifies on the top. Then scrape it out and you can use the stock for soup stock or for leftover shortribs.

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Though I ususally love Emeril's recipes, this one is off. I used only 6 cups of water, not a GALLON, and it was still too much. And 3 tablespoons of salt was too much tho 4 were required. And, the taste wasn't great. The ribs were tender but the sauce was useless. Sorry Chef Lagasse.

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tender flavorful short ribs. Liked that this is different from tomately short rib recipes. Yumm. and , the polenta was very good accompaniment.

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I made this last night with only a couple of minor changes, instead of cheddar cheese I used teleme cheese to give it a milder flavor and added wild mushrooms into the mix as well. The ribs were perfectly done and full of flavor, and the polenta was just beautiful. I served with kale and a glass of wine. Perfect for a cold night on the couch with a good movie.

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Haven't cooked the short ribs but I use the polenta recipe regularly. It's a wonderful alternative side dish. I've even made it with instant polenta. The herbs don't get as much time to do their magic but it's good that way, too.

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This is the first Emeril recipe I tried. Had all the ingredients on hand at home. Although the short ribs came out very tender, I wasn't too impressed with the flavor part. Served it at a dinner party and it was not very well received.