Red Wine Braised Short Ribs with Parmesan Polenta
Red Wine Braised Short Ribs with Parmesan Polenta
Ingredients
For the Short Ribs
- 3 pounds beef short ribs, bone-in, cut into 2-3 inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Braising Liquid
- 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 2 carrots, medium, peeled and sliced
- 1 leeks, medium, white and light green parts only, thinly sliced and rinsed
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 1 tablespoon tomato paste
- 2 cups beef broth, low sodium
For the Parmesan Polenta
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup instant polenta
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat oven to 350°F (175°C). Season the beef short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge the seasoned short ribs in all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 350
- 2
In a small saucepan, heat the red wine over medium heat until simmering. Carefully ignite the wine with a long match or lighter (away from any flammable materials). Allow the flames to die down, which should take about 30 seconds to 1 minute. This process burns off some of the alcohol and deepens the flavor. Set aside.
⏱️ 3 min
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the floured short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared short ribs and set aside.
⏱️ 10 min
- 4
Add the sliced carrots, leeks, fresh thyme sprigs, and fresh parsley sprigs to the same Dutch oven. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 1 min
- 6
Return the seared short ribs to the Dutch oven. Pour in the flambéed red wine and beef broth. The liquid should mostly cover the meat and vegetables. Bring to a gentle simmer.
⏱️ 3 min
- 7
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 350
- 8
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a plate and tent loosely with foil to keep warm. Discard the herb sprigs.
⏱️ 2 min
- 9
Place the Dutch oven back on the stovetop over medium-high heat. Bring the braising liquid and vegetables to a simmer. Reduce the liquid by about one-third, stirring occasionally, until it thickens into a rich sauce, about 10-15 minutes. Taste and adjust seasoning if needed.
⏱️ 15 min
- 10
While the sauce is reducing, prepare the Parmesan Polenta. In a medium saucepan, bring 4 cups of water and 1 teaspoon of kosher salt to a boil. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and continue to stir until the polenta thickens, about 3-5 minutes.
⏱️ 5 min
- 11
Remove the polenta from the heat and stir in the unsalted butter and freshly grated Parmesan cheese until melted and combined. Keep warm.
⏱️ 2 min
- 12
To serve, spoon a generous portion of Parmesan polenta onto each plate. Top with a braised short rib. Spoon the rich red wine sauce generously over the short ribs and polenta. Garnish with freshly chopped chives.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Braised Short Ribs with Parmesan Polenta
Ingredients
For the Short Ribs
- 3 pounds beef short ribs, bone-in, cut into 2-3 inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For the Braising Liquid
- 2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 2 carrots, medium, peeled and sliced
- 1 leeks, medium, white and light green parts only, thinly sliced and rinsed
- 4 fresh thyme sprigs
- 4 fresh parsley sprigs
- 1 tablespoon tomato paste
- 2 cups beef broth, low sodium
For the Parmesan Polenta
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup instant polenta
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, freshly grated
For Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat oven to 350°F (175°C). Season the beef short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge the seasoned short ribs in all-purpose flour, shaking off any excess.
⏱️ 5 min•🌡️ 350 - 2
In a small saucepan, heat the red wine over medium heat until simmering. Carefully ignite the wine with a long match or lighter (away from any flammable materials). Allow the flames to die down, which should take about 30 seconds to 1 minute. This process burns off some of the alcohol and deepens the flavor. Set aside.
⏱️ 3 min - 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the floured short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared short ribs and set aside.
⏱️ 10 min - 4
Add the sliced carrots, leeks, fresh thyme sprigs, and fresh parsley sprigs to the same Dutch oven. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 1 min - 6
Return the seared short ribs to the Dutch oven. Pour in the flambéed red wine and beef broth. The liquid should mostly cover the meat and vegetables. Bring to a gentle simmer.
⏱️ 3 min - 7
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 350 - 8
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a plate and tent loosely with foil to keep warm. Discard the herb sprigs.
⏱️ 2 min - 9
Place the Dutch oven back on the stovetop over medium-high heat. Bring the braising liquid and vegetables to a simmer. Reduce the liquid by about one-third, stirring occasionally, until it thickens into a rich sauce, about 10-15 minutes. Taste and adjust seasoning if needed.
⏱️ 15 min - 10
While the sauce is reducing, prepare the Parmesan Polenta. In a medium saucepan, bring 4 cups of water and 1 teaspoon of kosher salt to a boil. Gradually whisk in the instant polenta, stirring constantly to prevent lumps. Reduce heat to low and continue to stir until the polenta thickens, about 3-5 minutes.
⏱️ 5 min - 11
Remove the polenta from the heat and stir in the unsalted butter and freshly grated Parmesan cheese until melted and combined. Keep warm.
⏱️ 2 min - 12
To serve, spoon a generous portion of Parmesan polenta onto each plate. Top with a braised short rib. Spoon the rich red wine sauce generously over the short ribs and polenta. Garnish with freshly chopped chives.
⏱️ 4 min