Creamy Milk Braised Short Ribs
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This comfort food recipe is just what you need to warm up this winter season!
for the short ribs:
  • 3 tablespoons olive oil
  • 2 pounds short ribs, bone in
  • 3 large carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 4 stalks celery, chopped
  • 3 cloves garlic, chopped
  • 1 bunch: sage, thyme, rosemary
  • 3 bay leaves
  • 2 cups Hood® Whole Milk
  • 2 cups Hood® Half and Half
for the polenta:
  • 2 cups chicken stock
  • 1 cup polenta
  • ½ cup Hood® Half and Half
  • salt and pepper, to taste
  1. In a large braising pot over high heat, sear the short ribs in the olive oil.Turn and sear on all sides, for about 4 minutes on each side. Remove meat and reduce heat.
  2. Add the carrots, onion, celery, and garlic and cook about 10 minutes, stirring occasionally to avoid the garlic from burning.
  3. Place the meat back in the pot, along with the herbs, milk, and half and half. Season with salt and pepper.
  4. Cook for 2.5-3 hours, over low medium heat, covered. Once tender and falling off the bone, remove the meat and set aside. Remove the herbs. Using a small strainer, remove most of the curds (no needs to remove them all). Introduce a hand blender or place liquid and cooked vegetables in regular blend and blend until smooth. Place the meat back in the sauce.
  5. To make polenta: simmer stock and add the polenta, whisking over medium heat so it doesn't stick. Drizzle in the half and half, season with salt and pepper, and keep warm until ready to serve.
  6. Serve polenta topped with short ribs and sauce. Top with fresh thyme and enjoy!
Recipe by Cooking with Books at