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.


  • 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)



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.



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.