At the start of the year we always have goals of decreasing debt and getting a better hold on our spending, but lets face it, no one is interested in living like a college student in the dorms and eating ramen noodles and bologna sandwiches.  Sometimes you want a meal that is fit for a 4 star restaurant; without having to dress up and leave the house, but a meal that is not so complicated that you end up stressing yourself out so much that your appetite is lost by the time the food is ready.
Though Braised Beef Short Ribs require a great deal of time to cook, they don’t require a lot of effort. If you are interested in impressing your family, or even a date, consider this Braised Beef Short Rib recipe. Preparing a quick cooking polenta and rainbow chard will allow you to serve a complete and well rounded meal, without becoming stressed out in the kitchen.  The following recipe has a few easy components, that can be cooked fairly quickly while the short ribs are just about ready.

You will need:

2 lbs Beef short ribs (I prefer bone in for flavor)
1 carrot
1 onion
2 tbsp tomato paste
2 cups of beef broth (or chicken broth)
Cabernet Sauvignon (or any dry red wine)
salt and pepper
2 cups quick cooking polenta
2/3 cup mascarpone
2/3 cup mascarpone
1 ½ cups of chicken broth
½ med onion diced
salt and pepper
1 large bunch of rainbow chard (or any type of chard)
½ med onion diced
2 minced garlic cloves

To prepare heat the oven to 325F, dice a large carrot and medium sized onion, while heating 1 tbsp of vegetable oil in a dutch oven to medium high heat.  Season the short ribs generously with salt and pepper.  Once the oil is hot, brown the short ribs in the oil.  When the short ribs have browned set them to the side on a plate and dispose of the oil in the dutch oven (don’t wash it).  Cook the onion and carrot in the dutch oven until the carrots have softened slightly and the onions are slightly translucent, then add the tomato paste.  When the tomato paste and vegetables are combined completely deglaze the pot with 2 cups of beef broth and half of a bottle of  wine and place the short ribs back in with the wine and vegetables, place the covered pot in the 325F deg. oven.  Let the beef braise for 2-3 hours.

In the final hour of braising prepare the other components for the short rib meal.

Heat 2 teaspoons of olive oil in a large sauté pan over medium high heat, and add garlic and onion.  When the diced onions are soft and translucent add the washed and chopped chard to the pan.
Heat a tsp of olive oil in a large saucepan on the stove over medium high heat.  Once soft and translucent add the skim milk when the milk comes to a boil whisk in the polenta, until it has a consistency of grits.  Whisk the mascarpone into the polenta just before plating

Once all of the components are prepared plate and serve, use the pan sauce over the short ribs just before serving.