Photo: Lily Banse
Short Rib Osso Buco with Polenta Crust
17 ingredients
openrecipes
This dish is the ultimate in comfort food. Short ribs are braised in a flavorful cooking liquid, then the meat is removed from the bones and returned to the pot. The dish is topped with creamy polenta and baked until golden.
Estimated Nutrition (whole recipe, rough)
1336
Calories
80g
Protein
55g
Fat
121g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 lb. bone-in beef short ribs
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 1 Tbs. olive oil, plus more as needed
- 3 yellow onions, diced
- 3 carrots, peeled and diced
- 4 garlic cloves, minced
- 1/2 cup red wine
- 1 1/2 Tbs. veal demi-glace
- 1 1/2 cans (each 14 oz.) diced tomatoes, drained
- 2 1/2 cups chicken stock
- 2 1/2 cups beef stock
- 1 bay leaf
- 3 or 4 large fresh thyme sprigs
- 2 cups polenta
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. unsalted butter, plus 1 Tbs. melted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes