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Braised Red Wine Short Ribs with Creamy Polenta

Red Wine Braised Short Ribs with Creamy Polenta

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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.