Recipe: Emerils Short Ribs with Cheddar Polenta and Cole Slaw

Braised Beef Short Ribs

1 rack beef short ribs (2 1/2 pounds), cut into 5-ounce portions
1 tablespoon Emeril's Original Essence (recipe below)
2 quarts water
2 cups yellow onions
5 cloves garlic, peeled and smashed
1 cup Worcestershire sauce
1 cup light brown sugar
1/3 cup kosher salt
3 tablespoons soy sauce
2 dried ancho chili peppers
1 teaspoon red pepper flakes
cheddar polenta (recipe below)
cole slaw (recipe below)

Emeril's Original Essence
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Directions for Ribs

Place the ribs in a baking pan and season both sides with the Essence of Emeril. Wrap tightly in plastic wrap and refrigerate at least 6 hours overnight. Preheat the oven to 350 degrees F.

Combine the remaining ingredients (except the polenta) in a large, heavy roasting pan or large, heavy pot, and bring to a simmer over medium-high heat. Adjust the seasoning to taste. Remove the plastic wrap from the ribs. Add to the pot, cover, and cook in the oven until the ribs are tender and the meat falls from the bones, 5 to 4 1/2 hours.

Remove from the oven. To serve divide the polenta among 4 large bowls. Place one rib on top of each polenta serving and top with cooking liquid. Spoon cole slaw over each portion and serve immediately.

Cheddar Polenta

4 cups water
2 1/2 cups milk
2 teaspoons minced garlic
1 bay leaf
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoons black pepper
1 1/2 cups yellow corn meal
4 tablespoons unsalted butter, cut into pieces
1 cup grated cheddar cheese
2 tablespoons grated Parmesan cheese

Combine the water, milk, garlic, bay leaf, thyme, salt and pepper in a large, heavy saucepan and bring to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes. Add the butter, cheddar and Parmesan cheeses, and stir until melted. Remove from the heat and discard the bay leaf. Adjust the seasoning to taste and serve hot.

Cole Slaw

3 cups shredded green cabbage
1 cup finely sliced red onions
3/4 cup finely sliced carrots
1 tablespoon rice wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup mayonnaise

Combine all of the ingredients, except for the mayonnaise, in a large bowl and toss well to mix. Let sit for 15 minutes. Add the mayonnaise and stir well. Serve immediately or refrigerate in an airtight container for up to 1 day.

Recipe courtesy of Emeril Lagasse, 2002.