Moogarita Berry-Braised Short Ribs with Lime-Cilantro Polenta

Moogarita Berry-Braised Short Ribs with Lime-Cilantro Polenta

Rich, fall-off-the-bone short ribs get a bright, tangy lift from Triple Berry Moogarita Jam mixed into a savory braising liquid. The jam’s tequila, lime, orange oil, and roasted chili notes cut through the beefy richness, while creamy lime-cilantro polenta soaks up the sauce. This approachable but show-stopping dish is perfect for dinner guests or a cozy weekend feast.

Ingredients

• 3 pounds bone-in beef short ribs, trimmed
• Salt and black pepper
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, smashed and minced
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1/2 cup dry red wine
• 1 cup beef stock
• 1/2 cup Triple Berry Moogarita Jam (product link)
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 sprigs fresh rosemary
• Zest and juice of 1 lime, divided
• For the polenta:
• 4 cups water or low-sodium chicken stock
• 1 cup coarse cornmeal or polenta
• 1/2 teaspoon fine salt, plus more to taste
• 3 tablespoons unsalted butter
• 1/4 cup grated Parmesan or Pecorino
• 2 tablespoons chopped fresh cilantro
• Optional garnish: thinly sliced jalapeño, additional fresh cilantro, lime wedges

Instructions

1. Preheat oven to 325 degrees F (160 C).
2. Pat short ribs dry and season generously with salt and black pepper. In a large Dutch oven or heavy ovenproof pot, heat vegetable oil over medium-high heat. Sear short ribs in batches until deeply browned on all sides, 3 to 4 minutes per side. Transfer browned ribs to a plate and set aside.
3. Reduce heat to medium. Add onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 6 to 8 minutes. Add garlic and cook 30 seconds until fragrant.
4. Deglaze the pot with the red wine, scraping up browned bits. Let the wine reduce by half, about 2 to 3 minutes.
5. Whisk in the beef stock, Triple Berry Moogarita Jam, tomato paste, soy sauce, smoked paprika, lime zest (reserve lime juice for later), bay leaf, and rosemary. Stir until the jam is melted into the liquid and the mixture is cohesive.
6. Return the short ribs to the pot, nestling them into the braising liquid. The liquid should come about two-thirds up the ribs; add a splash more stock or water if needed.
7. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until the meat is fork-tender and nearly falling off the bone, 2 1/2 to 3 hours.
8. Meanwhile, make the polenta. Bring 4 cups water or stock and 1/2 teaspoon salt to a boil in a medium saucepan. Slowly whisk in the cornmeal. Reduce heat to low and simmer, stirring frequently, until thick and creamy, 18 to 25 minutes. Stir in butter, Parmesan, lime juice (about 1 tablespoon), and chopped cilantro. Taste and season with more salt or lime juice as desired. Keep warm.
9. When short ribs are tender, transfer ribs to a platter and tent with foil. Skim excess fat from the braising liquid and discard rosemary stems and bay leaf. To finish the sauce, place pot over medium heat and simmer until slightly reduced and glossy, about 8 minutes. For a smoother sauce, whisk in 1 teaspoon cold butter at the end or strain into a small saucepan and reduce.
10. Stir 1 to 2 tablespoons more Triple Berry Moogarita Jam into the sauce to brighten the flavor if desired. Add reserved lime juice to taste, balancing sweet, savory, and tart elements. Adjust seasoning.
11. Serve: Spoon a generous bed of lime-cilantro polenta onto each plate. Place a short rib on top and drizzle with the Moogarita-braised sauce. Garnish with extra cilantro, a few thin jalapeño slices for heat, and lime wedges on the side.

Notes

• Make ahead: Braise ribs a day in advance. Chill uncovered to let fat solidify, then skim fat before reheating gently and finishing the sauce.
• Vegetarian swap: For a similar flavor profile, braise large portobello caps or seared tempeh in the same sauce and serve over the polenta.
• Creative use of product: The recipe both braises with and finishes the sauce using Triple Berry Moogarita Jam to layer tart, citrus, tequila, and chili notes into a classic braise.