Name: Red Wine Braised Short Ribs with Polenta
Yield: 2-6
Cuisine: American
Ingredients: 3-3.5 lbs Short Ribs, cut crosswise, into 2' pieces; Kosher Salt and Black Pepper to taste; 3 tbsp vegetable oil (or grapeseed oil); 2-3 medium Onions, chopped; 2 Ribs of Celery, chopped; 3 medium Carrots, chopped; 3 tbsp. All Purpose Flour; 1 tbsp. Tomato Paste; 1 750 ml. Dry Red Wine, like Cabernet Sauvignon; 10 sprigs Flat Leaf Parsley; 8 sprigs Thyme; 4 sprigs Oregano; 2 sprigs Rosemary; 2 fresh or dried Bay Leaves; 1 bulb of Garlic, cut in half crosswise; 4 cups Beef Stock or Beef Bone Broth; ***Polenta; 4 cups Water; 1 tsp. Kosher Salt; 1 cup Polenta; 2 tbsp. Butter or 1/4 cup Heavy Cream (optional); Grated Parmesan (optional)

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Red Wine Braised Short Ribs with Polenta

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Dinner, Main Course – American

By Adapted from Jenny Rosenstratch & Andy Ward – Serves: 2-6

Prep Time: ~30 Minutes – Cooking Time: 3-4 Hours – Total Time: 4.5 Hours

Take your Sunday pot roast to a new level with short ribs and a deeply flavored red wine reduction.

Ingredients

3-3.5 lbs Short Ribs, cut crosswise, into 2" pieces
Kosher Salt and Black Pepper to taste
3 tbsp vegetable oil (or grapeseed oil)
2-3 medium Onions, chopped
2 Ribs of Celery, chopped
3 medium Carrots, chopped
3 tbsp. All Purpose Flour
1 tbsp. Tomato Paste
1 750 ml. Dry Red Wine, like Cabernet Sauvignon
10 sprigs Flat Leaf Parsley
8 sprigs Thyme
4 sprigs Oregano
2 sprigs Rosemary
2 fresh or dried Bay Leaves
1 bulb of Garlic, cut in half crosswise
4 cups Beef Stock or Beef Bone Broth
Polenta
4 cups Water
1 tsp. Kosher Salt
1 cup Polenta
2 tbsp. Butter or 1/4 cup Heavy Cream (optional)
Grated Parmesan (optional)

Instructions

Preheat oven to 350°.

Season all sides of short ribs with salt and pepper.

Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides. Transfer short ribs to a plate.

Pour off all but 3 tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned.

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

Stir in wine, then add short ribs.

Bring to a boil; lower heat to medium and simmer until wine is reduced by half.

Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours.

Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.

Season sauce to taste with salt and pepper.

Polenta

Bring 4 cups water with 1 tsp. salt to boil.

Add 1 cup polenta and stir often for 10 minutes.

Cover pot, reduce heat to low and simmer for 35 minutes, stirring every 10 minutes.

Stir in 2 tbsp. butter, or a 1/4 cup of heavy cream. Add grated parmesan if desired. Season with more Kosher Salt to taste.