Tiffani Thiessen doesn’t think cooking should be boring. The “Saved By the Bell” and “Beverly Hills, 90210” alum shared a new recipe on her Instagram, and, just as with her carrot cake recipe, she made it playful and fun.
Getty“When it’s a weekend to celebrate,” Tiffani captioned her post, “you make my Braised Short Ribs over Polenta and you dance. Recipe below. Go Dodgers!” The video shows Thiessen whipping up the dish as James Brown’s “Get up Offa That Thing” plays. Apparently, this dish is so delicious that it’s impossible to resist the urge to dance while eating it. For the recipe, read on.
Tiffani Thiessen’s Braised Short Ribs Over Polenta Recipe
For the short ribs:
• 3 pounds bone-in short ribs (about 5-6 short ribs)
• 2-3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1 large yellow onion, thinly sliced
• 4 medium carrots, peeled and cut into ½-inch rounds
• 4 cloves garlic, minced
• 1 6-ounce can tomato paste
• 1 cup red wine
• 1 quart chicken stock
• 4 thyme sprigs
• 4 sage sprigs
For the polenta:
• 2 cups milk
• 1 cup water
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• 1 ½ cups polenta
• ½ cup creme fraiche
• 2 tablespoons unsalted butter
Heat a large Dutch oven over high heat. Season the short ribs generously with salt and pepper. Sear the short ribs in 2 tablespoons of oil. Set aside.
Add the remaining tablespoon of oil to the pan, if needed. Reduce the heat to medium. Sauté the onion and carrots for 8 to 10 minutes and season with salt and pepper. Add garlic and cook for one minute. Add tomato paste and cook 3 to 4 minutes. Stir the wine into the tomato paste and cook for 5 – 8 minutes. Next, add the chicken stock and herbs, season with salt and pepper, and place the short ribs in the pan. Finally, bring the pot to a boil, then reduce to a simmer. Cover and cook for 2 hours.
Remove the short ribs and bring the mixture back to a boil. Cook uncovered for 20 minutes. Remove herb sprigs and season the sauce with salt and pepper.
To make the polenta, bring milk, water, salt, and pepper to a boil. Slowly whisk in polenta. Reduce to medium-low and cook 30 minutes, stirring often. Stir in creme fraiche and butter—season with salt and pepper to taste. Makes 2 to 4 servings.
Tiffani Thiessen’s Secret Life as a Culinary Queen
GettyMost people know Tiffani as a ’90s star or from one of her many TV and film appearances, but her alter ego is a cooking goddess. However, she’s written two cookbooks: “Pull Up A Chair” and “Here We Go Again.” The “White Collar” star has also hosted cooking shows, such as “Dinner at Tiffani’s” and “Deliciousness.” With the holidays approaching, Tiffani has some excellent advice for retaining your composure while hosting.
“The biggest one I’ll say is, don’t do everything,” Tiffany revealed to Parade. “That is something I’ve learned in the last, probably 10 years. I was that woman who always felt like I could do it all. And it’s not that I feel like I can’t—you don’t enjoy it as much, right? So I really am all about delegating when it comes to parties or dinner parties, or having people over, or even going somewhere else.”
