Braised Short Ribs With Roasted Beets And Creamy Polenta

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling

12 short ribs (4 racks with 3 bones attached), cut one bone from each so you have 4 large pieces with 2 bones each and 4 small pieces with one bone each (your butcher can do this for you)

Salt and freshly ground black pepper

1/2 cup plus 2 tablespoons flour, divided

1 24-ounce bottle store-bought pomegranate juice, divided

1 tablespoon smoked paprika (about a palmful)

1 tablespoon allspice (about a palmful)

1 fresh bay leaf

1 1/2 quarts beef stock, divided

4 red beets, stems and root ends trimmed, greens chopped and reserved for garnish

1 large red onion, chopped in large chunks

3 ribs celery, chopped in large chunks

2 large carrots, chopped in large chunks

4 tablespoons butter, divided

2 tablespoons fresh sage, chopped

1 1/2 cups milk

1 1/2 cups chicken stock

1 cup quick-cooking polenta

A pinch freshly grated nutmeg

1/2 cup grated Parmigiano Reggiano cheese (1 generous handful)

1/2 cup pomegranate seeds, optional, for garnish

Juice of 1 lemon

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