Feb 10, 2023
Red wine braised short-ribs and cheesy polenta
4 hours
4-6 servings
MEDIUM
Ingredients
4–5 lbs (1.8–2.3 kg) bone-in beef short ribs, cut into 2–3 inch pieces
Kosher salt and freshly ground black pepper
½ cup (60 g) all-purpose flour
2 tbsp neutral oil (such as canola or grapeseed)
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, smashed
2 tbsp tomato paste
2 cups (480 ml) dry red wine
2 cups (480 ml) beef stock (or chicken stock for a lighter flavor)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Optional garnish: chopped fresh parsley
Instructions
1. Dredge and Sear - Pat the short ribs dry with paper towels. Season generously with salt and pepper, then lightly dredge in flour, shaking off any excess. Heat the oil in a heavy Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned on all sides, about 8–10 minutes total. Transfer to a plate.
2. Build the Base - Reduce the heat to medium. Add onion, carrots, and celery; cook until softened and lightly browned, 6–8 minutes. Stir in the garlic and cook 1 minute more. Add the tomato paste and cook, stirring, until it darkens slightly, about 2 minutes.
3. Deglaze - Pour in the red wine and scrape up the browned bits from the bottom of the pot. Bring to a boil and reduce by about half, 5–7 minutes.
4. Braise - Return the ribs to the pot along with any accumulated juices. Add the stock, thyme, rosemary, and bay leaves. The liquid should come about halfway up the ribs—add more stock or water if needed. Bring to a simmer, cover, and transfer to a 325°F (165°C) oven. Cook until the meat is fork-tender and pulling away from the bone, about 2½–3 hours.
5. Finish the Sauce - Remove the ribs and tent with foil. Skim any excess fat from the surface of the cooking liquid. Discard the herbs and bay leaves. Simmer the liquid on the stovetop until slightly thickened, 5–10 minutes. Taste and adjust seasoning.
6. Serve - Return the ribs to the pot to warm through, or plate directly over creamy polenta, mashed potatoes, or crusty bread. Spoon the sauce over top and sprinkle with parsley if you like.
Tips
Make Ahead: The flavor deepens if made a day in advance. Chill, then remove the solidified fat before reheating.
Wine Choice: A dry, full-bodied red such as Cabernet Sauvignon, Merlot, or Syrah works well.
Variations: Add a strip of orange peel or a few mushrooms to the braise for extra depth.
