Print

Red Wine Braised Short Ribs Recipe with Creamy Polenta

red wine braised short ribs - featured image
Print Recipe

Tender short ribs braised slowly in red wine paired with silky, buttery polenta for a hearty and comforting meal perfect for special occasions or cozy nights.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs
  • Salt and pepper, to season
  • 2 tablespoons olive oil or vegetable oil
  • 1 large yellow onion, thinly sliced
  • 4–5 garlic cloves, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or similar)
  • 2 cups low sodium beef broth
  • A few sprigs fresh thyme and rosemary, tied together
  • 2 bay leaves
  • 1 cup coarse cornmeal (polenta)
  • 4 tablespoons unsalted cold butter
  • ½ cup freshly grated Parmesan cheese (optional)
  • 2 cups milk or cream (can substitute dairy-free milk)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Brown ribs in batches, about 3-4 minutes per side, until deeply caramelized. Remove ribs and set aside.
  4. Lower heat to medium. Add sliced onions, carrots, and celery to the pot. Cook, stirring often, for 6-8 minutes until softened and golden.
  5. Add minced garlic and tomato paste. Cook 1-2 minutes until fragrant and slightly darkened.
  6. Pour in red wine, scraping the bottom of the pot to lift browned bits. Simmer for 5 minutes to reduce slightly.
  7. Return ribs to the pot. Add beef broth, tied thyme and rosemary, and bay leaves. Liquid should almost cover ribs; add more broth if needed.
  8. Cover pot with lid and transfer to oven. Braise for 2½ to 3 hours until meat is fork-tender and falling off the bone.
  9. While ribs braise, prepare polenta: bring milk or cream to a gentle simmer in a saucepan. Slowly whisk in polenta, reduce heat to low, and cook 25-30 minutes, stirring frequently until thick and creamy.
  10. Stir cold butter and Parmesan cheese into cooked polenta until melted and silky. Season with salt and pepper to taste.
  11. Remove ribs from pot when done. Discard herb sprigs and bay leaves.
  12. Optional: Place pot on stove over medium heat and reduce sauce by half until glossy and luscious.
  13. Serve ribs atop a generous scoop of creamy polenta, spooning red wine sauce over everything.

Notes

Use short ribs with good marbling and sturdy bones for best flavor. Do not rush browning to develop deep flavor. Stir polenta frequently to avoid lumps. If ribs are not tender after 3 hours, cook longer. For dairy-free polenta, substitute milk with coconut or almond milk and butter with olive oil. Sauce can be thickened by reducing on stovetop after braising.

Nutrition

Keywords: red wine braised short ribs, creamy polenta, comfort food, slow cooked beef, hearty dinner, braised ribs recipe

Find it online: https://pokirecipes.com/red-wine-braised-short-ribs-recipe-with-creamy-polenta-easy-and-perfect/