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Alright, don’t linger, let’s approach this brad's braised short ribs w/ creamy white polenta & shrimp scampi formula with 40 substances which are surely easy to acquire, and we have to process them at the very least through 8 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi:

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

Brad's Braised Short Ribs w/ Creamy White Polenta & Shrimp Scampi making:

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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