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Pumpkin Polenta with Short Rib and Pumpkin-Rosemary Demi

  • Preparation time
    120 min
  • Difficulty Intermediate
  • Number of servings
    2

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

Ingredients
  • 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