red wine braised short ribs and cheesy polenta

“There's nothing quite like the rich, comforting flavors of red wine braised short-ribs paired with creamy, cheesy polenta. This indulgent dish is perfect for a cozy night in or a special dinner with loved ones.

Braising is a cooking technique that combines wet and dry methods. It starts by searing and browning a protein at a high temperature to create a flavorful crust. Then, the protein is placed in a covered pot with cooking liquid and simmered slowly for long periods of time. This infusion of flavors and gentle cooking process results in a tender and flavorful dish. Braising adds depth and elegance to any entree.

I like braising dishes because they are simple to prepare and require less effort, yet they result in tasty meals. Braising makes meat very tender, so it easily separates from the bone. I enjoy making this dish when hosting a dinner party because it can feed a large number of people.

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Red Wine Braised Short-Ribs and Cheesy Polenta

Yield 4

By Denise Martinez

Prep time

25 Min

Cook time

3 H & 20 M

Inactive time

3 Hour

Total time

6 H & 45 M

Cook modePrevent screen from turning off

Ingredients

Short-Ribs

• bone-in or boneless short ribs, 4 lbs
• salt and pepper to taste
• flour (for dredging), 1 cup
• canola or neutral oil, 4 oz
• celery, medium dice, 5 oz
• carrot, medium dice, 5 oz
• yellow onion, medium dice, 8 oz
• garlic, 1 tbsp minced
• red wine, 12 oz
• 20 fluid ounces of beef stock or veal
• hand crushed canned tomatoes, 28 oz
• thyme, 3 sprigs
• parsley, 3 sprigs
• fresh minced parsley (for garnishing), 2 tsp
• bay leaf, 1

Cheesy Polenta

• water, 4 cups
• whole milk, 1 cup
• polenta, 1 cup
• butter, unsalted, 3 tbsp
• parmesan cheese or pecorino romano, 1/2 cup
• salt to taste

Instructions

For Short Ribs

1. preheat oven to 350°
2. salt and pepper the short rib, then lightly flour each piece.
3. heat a large pot or dutch oven add your oil and brown the short ribs evenly on all sides in the oil.
4. remove the short ribs from the pan when caramelized. avoid using too high heat to prevent burning the pan. you want to make sure you can use the fond.
5. in the same pan, add celery, carrots and onion. saute for about 5 minutes. add the garlic and cook for another minute or two. be sure not to let the garlic burn.
6. deglaze with the red wine, stirring up any bits of meat, which may be on the bottom of the pan. add the stock and tomatoes and simmer for about 5 minutes.
7. place the short ribs back into the pot. add the thyme, parsley, and bay leaf. bring to a boil. reduce to a simmer. cover tightly and place in a 400 degree oven for approximately 3 hours or until the meat pulls away from the bone.
8. once the short ribs have become tenderized, (optional) remove the meat from the pot, strain the sauce, add braising liquid back into the pot and add the meat back into the pot.
9. arrange the short ribs on a plate with polenta and spoon the sauce over the short ribs.
10. finish with minced parsley on top for garnish.

Polenta

1. take water and milk and bring to a boil in a pot. watch carefully so it does not boil over.
2. add in a pinch of salt.
3. gradually add in the polenta while whisking at the same time. turn down the heat to a very low simmer. cover and continue to cook for 25-35 minutes until it is thick and fluffy. stir frequently so the polenta does not scorch and stick to the bottom of the pot.
4. once all the liquid has evaporated and has reached desired consistency, remove from heat and stir in butter, cheese and salt to taste. if too thick, continue to add more milk until the polenta is the consistency of a porridge.
5. serve warm. keep covered to prevent a film from covering the top.

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hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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