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–+ servings

Braised Short Rib & Cheesy Polenta

Short ribs braised for hours, topped with a delicious red wine reduction sauce on top of creamy, cheesy polenta is a match made in heaven!
Servings: 4 servings
By: Nadia Aidi
A delicious perfectly cooked short rib that has been slightly pulled apart to show how tender it is. The short ribs are sitting on a bed of polenta and covered in a delicious red wine sauce.
Prep 25 minutes
Cook 30 minutes
Braise in the Oven 4 hours
Total 4 hours 55 minutes

Equipment

  • 1 large pan
  • 1 pot
  • 1 baking sheet
  • 1 fat separator, optional
  • 1 strainer

Ingredients 

Short Ribs

  • 8-10 short ribs
  • 2-3 bone marrow bones
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 large shallot, chopped
  • 1 large onion, chopped
  • 4 garlic cloves
  • 4 oz tomato paste
  • 375 ml bottle cabernet
  • 2 ½ tbsp soy sauce
  • 2 ½ tbsp balsamic vinegar
  • ½ bunch parsley
  • ½ tsp allspice
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 dried chipotle peppers

Polenta

  • 1 cup polenta
  • 4 cups milk
  • 1 cup water, or broth for extra flavor
  • ¾ cup aged cheddar, shredded
  • ¼ cup heavy cream
  • Salt and pepper, to taste
  • 2 tbsp butter, cold
  • Chives, for topping

Instructions

Short Ribs

  • Preheat your oven to 400℉. Preheat your pan for 2 minutes on medium heat and then turn it up to medium high and heat for 1 more minute.
  • Season your short ribs on all sides with seasoning salt.
  • Rub your bone marrow bone with ½ of the tomato paste (2 oz) and roast at 400℉ for 10 minutes.
  • Add oil to your pan and sear your short ribs until golden on all sides. Remove from pan.
  • Add veggies and sauté until browned, about 5 minutes. Add the rest of the tomato paste and spices. Cook 3-4 minutes.
  • Deglaze with wine, soy sauce and balsamic. Season to taste here.
  • Add in short ribs, bone marrow, bunch parsley and enough water to cover most of the short ribs.
  • Cover and braise in the oven at 300℉ for 3-4 hours or until tender.
  • Remove ribs and strain out veggies, pressing them through the strainer so it forms a paste and thickens the sauce.
  • Remove the fat by either adding ice and letting it solidify or by using a separator. See the How to Prepare section if you need further instruction.
  • Add short ribs back to the sauce for 5 minutes. Remove them. Reduce sauce by half. Season to taste. Turn heat off and whisk in 3-4 tbsp cold butter.
  • Add the polenta to a plate. Top with your tender braised short ribs. Top with sauce, chives and that is it!

Polenta

  • Bring the water (or broth) and milk to a simmer.
  • Add the polenta to the pot and let simmer for 10 minutes, stirring frequently.
  • Add cheddar, salt, pepper, and heavy cream. Mix well.
  • Turn off the heat and add the butter.

Nutrition

Calories: 808kcal, Carbohydrates: 65g, Protein: 23g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 1168mg, Potassium: 968mg, Fiber: 5g, Sugar: 22g, Vitamin A: 6693IU, Vitamin C: 12mg, Calcium: 514mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info