Go Back
–+ servings

Braised Short Ribs Recipe

This recipe is perfect for company. It makes a lot and you can make it the day before! If you're going to do it this way, store it covered in the fridge and reheat it gently on the stovetop, adding more stock or wine as needed, until warmed through. Make your creamy polenta while reheating!
Servings: 6 servings
By: Nadia Aidi
Briased Short Ribs Recipe
Prep 1 hour 15 minutes
Cook 4 hours
Active Cook 20 minutes
Total 5 hours 35 minutes

Ingredients 

  • 4 lb short rib, about 8 bones
  • seasoned salt , to taste
  • oil, for frying
  • 2 bone marrow bones
  • 1 large onion, thinly sliced
  • 4 shallots, thinly sliced
  • 2 tbsp tomato paste
  • 1½ tbsp white miso paste
  • 1½ tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2½ sprigs rosemary
  • ½ tsp nutmeg, fresh
  • 1 chile ancho, large
  • 1 tbsp aleppo pepper
  • 1½ garlic cloves, you don't need to peel them
  • black pepper , to taste
  • 750 ml dry red wine, I like cabernet or syrah
  • 2 tbsp heavy cream
  • chives , for topping, to taste

Polenta

  • 1 cup yellow polenta
  • 4½ cups stock , or water
  • ⅓ cup gruyere, freshly grated
  • salt and pepper , to taste
  • ⅓ cup heavy cream , or milk
  • 1 tbsp butter

Instructions

Short Ribs

  • Preheat your oven to 350℉.
  • Season the short ribs on all sides with seasoned salt. Add oil to an enameled cast iron pan and preheat on medium-high. Sear the short ribs on all sides and set aside.
  • In that same pan, add a little more oil if needed and brown the bone marrows for 1-3 minutes on all sides. Remove.
  • Lower the heat to medium and add sliced onions and shallots. Caramelize lightly for about 30 minutes. Add in the tomato paste, cook for another 3 minutes.
  • Mix in the miso, soy sauce, balsamic vinegar, rosemary, nutmeg, aleppo pepper, chile ancho, 1½ garlic cloves and pepper to taste. Place your short ribs and bone marrow to the pan and cover with ¾ bottle of wine (you will use the rest later so don't drink it 😉). Bring to a simmer.
  • Cover and braise in the oven for 3 hours and 15 minutes. Remove the cover and bake for another 30-45 minutes, or until completely tender.
  • Discard the rosemary sprigs, bone marrow and garlic. Take the short ribs out and set aside. With a spoon, remove as much excess fat from the braising liquid and you would like.
  • Pour the braising liquid into a blender and blend until smooth. Add it back to pot with the remaining wine and simmer for 10 minutes. Finish it off with the 2 tbsp cream.

Polenta

  • Add your polenta to a blender or food processor and pulse until it is extra fine.
  • Add the stock to a pot and bring to a simmer. Whisk in the polentaand simmer covered for 5-10 minutes, until the liquid is fully absorbed and the polenta is tender. Add more liquid if it isn't tender enough.
  • Once at the desired consistency, add the gruyere, salt, pepper and cream. Simmer on medium-low 2-3 minutes. Turn off the heat and finish with butter.
  • Lastly, serve with chives and that is it!

Serve

  • To serve, add your polenta to a plate, place your short ribs on top of that and add your sauce all over. Sprinkle with chopped chives and enjoy!

Nutrition

Calories: 851kcal, Carbohydrates: 36g, Protein: 50g, Fat: 45g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 162mg, Sodium: 1581mg, Potassium: 1046mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1349IU, Vitamin C: 5mg, Calcium: 100mg, Iron: 7mg

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

Additional Info