Jul 17 2026
Restaurants›1618 West Seafood Grille›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by 1618 West Seafood Grille
Time3h 30m
Serves4

Creamy polenta, vegetables

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Ingredients

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For the Braised Short Ribs

For the Creamy Polenta

For the Vegetables

Method

Braising the Short Ribs

  1. 1

    Sear the Ribs

    Season the short ribs with salt and black pepper. In a large Dutch oven or pot, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped carrot, onion, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes.

  4. 4

    Braise the Ribs

    Return the short ribs to the pot. Add beef broth, bay leaf, and thyme. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the meat is tender.

Preparing the Creamy Polenta

  1. 5

    Cook the Polenta

    In a saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Cook, stirring frequently, until thickened, about 25 minutes.

  2. 6

    Add Butter and Cheese

    Once the polenta is thick, stir in butter, grated parmesan cheese, and salt. Mix until creamy and smooth.

Roasting the Vegetables

  1. 7

    Prepare and Roast

    Toss the mixed vegetables with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes until tender and slightly caramelized.

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