Beef Short Ribs & Gravy With Mascarpone Polenta

There’s nothing better than spending a Sunday doing things you love and having dinner cook itself.  Last Sunday, I made this fall apart it’s so tender short ribs and an easy to throw together Mascarpone polenta.

 

 

Crock Pot Short Ribs & Gravy

1.5# boneless short ribs

12 oz beer, use your favorite

1 cup beef broth

2 shallots, cut in half

Season and brown the short ribs in 2 tbsp of extra virgin olive oil.  Place into the crock pot with the beef broth, beer and shallot.  Cook over medium low heat for 8 hours.  Remove the meat to make a gravy.  In a plastic container with a tight lid, place 2 tbsp flour and ½ cup water.  Put the lid on and shake until the there’s no lumps.  Turn the crock pot on high and stir into the juices.  Return the meat to the crock pot and it should thicken in 10 minutes.  Taste to see if it needs any additional salt and pepper.  Serve over mashed potatoes or polenta.

 

Mascarpone Polenta

3 cups water

½ tsp salt

1 cup polenta

½ cup Mascarpone

½ cup Parmesan, freshly grated

Bring the water and salt to a boil.  Stir in polenta and keep stirring for 3 minutes.  Add in Mascarpone and Parmesan and stir until it’s fully incorporated.