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Red Wine Braised Boneless Short Ribs with Cheesy Polenta

By: Nadia Aidi
|
Servings: 4 servings
These boneless short ribs are oven-braised low and slow in a rich red wine reduction until fall-apart tender. Served on top of a creamy polenta.
Prep 45 minutes
Cook 3 hours
Brine 1 hour
Top view of boneless short ribs in red wine sauce served over creamy polenta with spinach and crispy parsnips

Equipment

  • Dutch oven or braising pan with lid
  • saucepan
  • fine mesh strainer
  • large skillet
  • knife
  • cutting board

Ingredients

Short Ribs

  • 3 to 4 lb boneless beef short ribs
  • ½ tsp kosher salt per lb
  • neutral oil for searing

The Sauce

  • 1 onion rough chopped
  • 4 shallots rough chopped
  • 5 garlic cloves rough chopped
  • 2 celery ribs rough chopped
  • 1 parsnip peeled, rough chopped
  • 1 tbsp black peppercorns
  • 1 tsp allspice
  • 2 tbsp maple syrup
  • 2 oz dried shiitake mushrooms
  • 3 tbsp red miso
  • ⅓ cup balsamic vinegar
  • 750 ml bottle dry red wine
  • 4 cups beef bone broth or stock
  • ½ bunch parsley
  • 1½ tbsp cornstarch

For Finishing

  • 2 parsnips peeled, sliced into matchsticks
  • neutral oil for frying
  • 5 oz fresh spinach
  • kosher salt to taste
  • black pepper to taste
  • chives finely sliced

Cheesy Polenta

  • 1 cup polenta
  • 4 cups milk
  • 1 cup broth or water
  • ¾ cup aged cheddar shredded
  • ¼ cup heavy cream
  • salt and pepper to taste
  • 2 tbsps cold butter

Instructions

  • Brine the Short Ribs: Season the short ribs evenly with kosher salt. Refrigerate uncovered for at least 1 hour and up to 12 hours. Remove from the refrigerator 30 minutes before searing.
    3 to 4 lb boneless beef short ribs, ½ tsp kosher salt
  • Reduce the Wine: Add the red wine and balsamic vinegar to a saucepan. Bring to a simmer over medium heat and reduce by half until slightly thickened and syrupy. Set aside.
    750 ml bottle dry red wine, ⅓ cup balsamic vinegar
  • Sear the Short Ribs: Preheat a Dutch oven or braising pan over medium heat for 5 minutes. Add a thin layer of oil. Sear the short ribs on all sides until deeply golden. Transfer to a plate.
    neutral oil
  • Build the Base: In that same pan, add the onion, shallots, garlic, celery, and 1 parsnip to the pan. Cook over medium heat, stirring occasionally, until golden, about 7 to 8 minutes. Stir in the peppercorns, allspice, maple syrup, dried shiitake mushrooms, and miso. Cook for 2 minutes until fragrant.
    1 onion, 4 shallots, 5 garlic cloves, 2 celery ribs, 1 parsnip, 1 tbsp black peppercorns, 1 tsp allspice, 2 tbsp maple syrup, 2 oz dried shiitake mushrooms, 3 tbsp red miso
  • Braise: Return the short ribs to the pan. Pour in the beef broth and the reduced wine mixture. Lay the parsley over the top. Bring to a simmer, cover, and transfer to a 375°F (190°C) oven for 30 minutes. Reduce the oven temperature to 325°F (165°C) and continue braising for about 2 hours, or until the meat is very tender.
    4 cups beef bone broth or stock, ½ bunch parsley
  • Strain and Thicken the Sauce: Remove the short ribs from the pan and set aside. Strain and reserve the braising liquid, pressing firmly on the veggies to extract as much liquid as possible. Transfer the liquid to a saucepan and bring to a simmer. Mix the cornstarch with a few tablespoons of the hot liquid to form a slurry, then add gradually to the sauce, stirring until thickened to your liking.
    1½ tbsp cornstarch
  • Make the Polenta: Bring the broth (or water) and milk to a simmer on high heat. Once boiling, change the heat to low and whisk in the polenta, removing any lumps. Cover and let simmer for 20-25 minutes, stirring frequently. Add cheddar, salt, pepper, heavy cream and mix well. Turn off the heat and add the butter.
  • Fry the Parsnips: Fry the matchstick parsnip in hot oil until golden and crisp. Drain on paper towels and season lightly with salt.
    2 parsnips, neutral oil
  • Wilt the Spinach: In a large skillet over medium heat, add the spinach, season with salt and pepper, and cook for 1 to 2 minutes until just wilted.
    5 oz fresh spinach, kosher salt, black pepper
  • Finish: Return the short ribs to the thickened sauce and gently warm through.
  • Serve: Spoon the short ribs and sauce over cheesy polenta. Add the wilted spinach, top with crispy parsnips, and finish with sliced chives.
    chives

Nutrition

Calories: 1642kcal, Carbohydrates: 108g, Protein: 96g, Fat: 77g, Saturated Fat: 32g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 31g, Trans Fat: 0.2g, Cholesterol: 283mg, Sodium: 2491mg, Potassium: 2581mg, Fiber: 11g, Sugar: 32g, Vitamin A: 1326IU, Vitamin C: 27mg, Calcium: 597mg, Iron: 10mg

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

Additional Info