Cooking Kitchen Love Recipes

Red Wine Braised Short Ribs Over Creamy Polenta

February 11, 2019 by fourseasonsofautumn 1 Comment
The title of this blog is a serious match made in Heaven: Red Wine Braised Short Ribs Over Creamy Polenta is a meal that you want to make to impress. That’s why I think it’s the perfect meal to celebrate with your loved one this Valentine’s Day.
Braised Red Wine Short Ribs with Creamy Polenta

Budget Friendly Meal

This meal is also great if you’re on a budget. Bone-in short ribs are so inexpensive and all it takes is a cheap bottle of wine, some fresh herbs, and garlic to make them taste like a 5-star meal!
Braised Red Wine Short Ribs with Creamy Polenta
I especially love the ribs served over creamy polenta. Homemade polenta is surprisingly easy and only takes a few ingredients, too. I LOVE polenta but it wasn’t until recently that I started making my own. I always thought it would be too complicated. But it’s so good, so easy, and way better than store bought.
Braised Red Wine Short Ribs Over Creamy Polenta
Crispy mushrooms are another great addition to this dish. If you don’t like mushrooms you can just leave them out. However, I think they add great texture and flavor to the beef and polenta. To add them, just sauté button or portobello mushrooms in some butter until crispy.
Braised Red Wine Short Ribs Over Creamy Polenta
The wine, combined with beef, fresh herbs, garlic, stock and tomato paste helps create the most flavorful sauce! I could eat this sauce all by itself. The recipe below makes a generous amount of polenta. So, if I have leftover sauce, I love just eating it with the polenta. I also enjoy serving my homemade chicken meatballs and marinara sauce over the polenta.
Braised Red Wine Short Ribs with Creamy Polenta

Red Wine Braised Short Ribs with Creamy Polenta

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Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Servings 4

Ingredients
  

  • 4-6 2 inch thick bone-in beef short ribs cut crosswise into 2″ pieces
  • Kosher salt and freshly ground black pepper
  • 2 tablespoon tomato paste
  • 2 cups bottle dry red wine preferably Cabernet Sauvignon
  • 8 sprigs thyme
  • 1 sprig rosemary
  • 1 head of garlic halved crosswise
  • 2 cups low-salt beef stock
  • Parsley for Garnish
  • Optional – serve with crispy mushrooms

Polenta

  • 8 cups of water
  • 1.5 cups of cornmeal
  • 4 tbsp butter
  • 1 cup freshly grated parmesean
  • Salt & Pepper

Instructions
 

Braised Ribs

  • Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes.
  • As the Ribs are browning add the garlic, raw side down. Brown slightly and let the garlic flavor the oil. Add the thyme and tomato paste. When the ribs are fully browned, add the stock and wine. And the full sprig of rosemary. Let the wine cook out a bit before covering the pan and placing in an oven.
  • Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a pan over medium heat. Smash the garlic and herbs through the strainer to further flavor the Sauce. Bring the sauce to a simmer. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Spoon the sauce over the ribs, mushrooms and polenta.

Polenta:

  • About a half hour before the ribs are done, prepare the polenta. Bring 8 cups of water to a boil. Slowly whisk in the cornmeal. Continue whisking for about 5-10 minutes until the polenta is creamy and there are no lumps. Add the butter, parmesan cheese, salt and pepper and continue whisking until everything is melted.

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