American cuisine

Easy

Red Wine Braised Short Ribs Served With Cheesy Polenta

Name: Red Wine Braised Short Ribs Served With Cheesy Polenta
Prep time: 15 min
Cook time: 2 hr
Total time: 2 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: ㅤ For The Boneless Short Ribs; 2 lb. Boneless Short Ribs; 1 tsp. Kosher Salt; 1/4 tsp. Black Pepper; 2 tbsp. Olive Oil; 1 Yellow Onions, Diced; 3 Garlic cloves, Minced; 1 tbsp. Tomato Paste; 2 tbsp. All-Purpose Flour; 1 cup Red Wine; 1/2 cup Beef Broth; 1 slice Bay Leaf; 3 sprigs Thyme; 1 tsp. Sugar 1/2-in-Thick Diagonally; 2 medium Carrot; ㅤ Cheesy Polenta; 1 cup Chicken Broth; 1 cup Whole Milk; 1/2 tsp. Kosher Salt; 1/2 cup Polenta Cornmeal or 1 Cup Coarse-Ground Yellow Cornmeal; 1 tbsp. Unsalted Butter; 2 tbsp. Grated Parmesan Cheese; 2 cup Sharp White Cheddar Cheese, Shredded; 1/2 tsp. Black Pepper

This recipe is a quick and easy way to make red wine braised short ribs along with a cheesy polenta. The combination of the ribs and the polenta makes for the perfect hearty, balanced meal you can enjoy with friends or family.

Chef Peter Miller

RATING LIKE SAVE PRINT

Red Wine Braised Short Ribs Served With Cheesy Polenta

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 15 min

2 SERVING

Ingredients:

ㅤ For The Boneless Short Ribs
2 lb. Boneless Short Ribs
1 tsp. Kosher Salt
1/4 tsp. Black Pepper
2 tbsp. Olive Oil
1 Yellow Onions, Diced
3 Garlic cloves, Minced
1 tbsp. Tomato Paste
2 tbsp. All-Purpose Flour
1 cup Red Wine
1/2 cup Beef Broth
1 slice Bay Leaf
3 sprigs Thyme
1 tsp. Sugar 1/2-in-Thick Diagonally
2 medium Carrot
ㅤ Cheesy Polenta
1 cup Chicken Broth
1 cup Whole Milk
1/2 tsp. Kosher Salt
1/2 cup Polenta Cornmeal or 1 Cup Coarse-Ground Yellow Cornmeal
1 tbsp. Unsalted Butter
2 tbsp. Grated Parmesan Cheese
2 cup Sharp White Cheddar Cheese, Shredded
1/2 tsp. Black Pepper

Directions:

Step 1

Adjust an oven rack to the lower-middle position and preheat the oven to 325°F. Season the short ribs all over with salt and pepper.

Step 2

Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and cook, without moving, until well browned on one side only, 3 to 5 minutes.

Step 3

Transfer the beef to a large plate. Repeat with the remaining tablespoon of oil and short ribs. (Note: Browning the beef adds flavor. It might seem odd to brown on one side only but I find that it saves time and does the job just as well.)

Step 4

Pour off all but one tablespoon of fat, return the pot to the stove, and reduce the heat to medium-low. Add the onions and cook. stirring occasionally, until soft and translucent, about 5 minutes. (If the onions begin to darken too quickly, add 1 to 2 tablespoons of water to the pan.)

Step 5

Add the garlic and cook, stirring occasionally, 2 minutes more. Add the tomato paste and cook. stirring constantly, for 1 minute. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.

Step 6

Add the wine, broth, sugar, bay leaf, and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. Add the short ribs and any accumulated juices to the pot and return to a boil.

Step 7

Cover the pot with a lid, transfer to the oven, and cook for 2 hours.

Step 8

Carefully remove the pot from the oven. Stir in the carrots. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender, Remove the bay leaf and thyme sprigs. Skim any grease off the surface of the sauce, if necessary. Taste the sauce and adjust seasoning, if necessary. Spoon the short ribs and sauce into bowls over egg noodles. mashed potatoes, or creamy polenta.

Step 9

In a pot, combine milk, broth, salt, and cornmeal. Place over medium-high heat and whisk constantly until liquid is boiling.

Step 10

Reduce heat to low, cover, and cook 20 minutes until creamy, stirring every 3-4 minutes to prevent sticking and burning. Remove from heat. Stir in pepper, butter, cheeses, and optional herbs.

Step 11

Enjoy!