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Pumpkin Polenta with Short Rib and Pumpkin-Rosemary Demi

  • 120 min
  • Intermediate
  • 2

Rich braised short ribs meet their ideal comfort-food match in this distinctive polenta enriched with pumpkin and Parmesan.

  • Short Rib and Pumpkin-Rosemary Demi
  • Beef short ribs -- 4 each
  • Salt and pepper -- to taste
  • Olive oil -- 4 Tbsp.
  • Mirepoix, large dice-- 2 cups
  • Garlic, whole cloves -- 1/4 cup
  • Rosemary, whole sprigs -- 4 each
  • Beef stock -- 1 qt.
  • Libby's 100% Pure Pumpkin-- 7.25 oz.
  • Red wine -- 1/4 cup
  • Pumpkin Polenta
  • Chicken stock-- 4 cups
  • Polenta -- 1 cup
  • Butter, unsalted -- 4 Tbsp.
  • Parmesan cheese, grated-- 1/4 cup
  • Parsley, chopped 1 Tbsp.
  • Thyme, chopped -- 1 tsp.
  • Oregano, chopped -- 1 tsp.
  • Rosemary, chopped -- 1/2 tsp.
  • Libby's 100% Pure Pumpkin -- 1 cup
  • Parsnip, peeled, shaved -- 1/2 cup
Preparation
1
Season short ribs with salt and pepper. In a large sauté pan, heat oil and brown short ribs on all sides. Set aside.
2
In a sheet pan, add chopped mirepoix, garlic cloves, rosemary sprigs and short ribs. Set aside.
3
In a large measuring cup, whisk together beef stock, pumpkin and red wine.
4
Pour beef stock mixture over short ribs. Cover and bake at 350°F until short ribs are tender, about 4 hours.
5
Serve short ribs over hot pumpkin polenta and sauce with one ounce of remaining cooking liquid.
6
Fry shaved parsnips in 350°F oil for about 15 seconds until golden brown and crispy. Garnish and serve.
7
In a small sauce pan, heat chicken stock to a boil.
8
Add polenta and bring to a simmer. Continue to cook, stirring constantly, until polenta is tender and thickened, about 20 minutes.
9
Remove from heat. Stir in butter, Parmesan, herbs and pumpkin.
10
Serve immediately or chill and cut out shapes for polenta cakes.
Components