Red Wine Braised Beef Short Ribs with Polenta

• 4 beef short ribs
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 cups water
• 1 cup cornmeal
• 1/2 tsp salt
• 1/4 tsp black pepper

Steps

1. 1 Preheat oven to 325°F.
2. 2 Season short ribs with salt and pepper.
3. 3 Heat olive oil in a large oven-safe pot over medium heat. Sear short ribs until browned.
4. 4 Remove ribs and sauté onions, garlic, and carrot until softened.
5. 5 Deglaze the pot with red wine, scraping up any browned bits.
6. 6 Return ribs to pot, add broth, thyme, and bay leaf. Cover and braise in oven for 3 hours.
7. 7 Meanwhile, bring water to a boil. Slowly whisk in cornmeal, salt, and pepper. Cook until thick.
8. 8 Once ribs are tender, remove from oven. Discard thyme and bay leaf.
9. 9 Serve ribs over polenta.

Equipment

• Large oven-safe pot
• Whisk

Variations

• Add mushrooms to the braise for extra umami.
• Substitute short ribs with beef brisket for a different cut.

Substitutions

• If red wine is not available, use beef broth and add a splash of balsamic vinegar for acidity.

Pairings

• Sautéed spinach
• Garlic bread

Nutrition

Tips

• For deeper flavor, use a bold red wine like Cabernet Sauvignon.
• If you have time, let the ribs rest in the sauce for 30 minutes before serving to absorb more flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth or water.

Serving Suggestions

• Pair with a robust red wine and a side of sautéed greens.
• A sprinkle of freshly grated Parmesan over the polenta adds a nice touch.

FAQ