Secondi Recipe

Prepare and season

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. Lightly dredge each short rib in the all-purpose flour, shaking off excess.

Brown the short ribs

Heat a large Dutch oven over medium-high heat. Add vegetable oil and 1 tablespoon unsalted butter. When fat is shimmering, add short ribs in a single layer (work in batches if needed) and brown on all sides until deeply caramelized, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Sauté the aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the pot. Add diced onion, carrots and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed/chopped garlic and cook 30–45 seconds until fragrant.

Build the braising liquid

Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in the red wine and use a wooden spoon to scrape up browned bits from the bottom of the pot (deglaze). Increase heat to bring wine to a simmer and reduce by about half, about 6–8 minutes.

Assemble for braising

Return short ribs and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, brown sugar, thyme sprigs and bay leaves. The liquid should come about halfway up the ribs; add up to 1/2 cup extra stock or water if needed. Bring to a gentle simmer on the stovetop.

Braise

Cover the Dutch oven with its lid and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, about 2.5 to 3 hours. Check once halfway to ensure liquid level; if surface is drying, spoon some sauce over ribs or add a splash more stock.

Finish the sauce

Carefully remove ribs to a platter and tent with foil to rest. Skim excess fat from the surface of the braising liquid with a spoon. Place pot over medium heat and simmer sauce until slightly reduced and glossy, about 8–10 minutes. Remove thyme stems and bay leaves. Taste and adjust salt and pepper.

Serve

Spoon warm sauce over short ribs. Garnish with chopped fresh parsley. Serve immediately with polenta or mashed potatoes, or your preferred side.

Bring water and milk to a gentle boil in a medium heavy-bottomed saucepan. Add salt. Gradually whisk in the coarse cornmeal in a steady stream to prevent lumps.

Reduce heat to low and simmer, stirring frequently with a wooden spoon, until polenta thickens and the grains are tender, about 20–25 minutes (time will vary by grind). If it becomes too thick, stir in additional hot water or milk, 2 tablespoons at a time, until you reach a creamy consistency.

Off the heat, stir in butter and grated Parmesan until melted and incorporated. Taste and adjust seasoning with additional salt and freshly ground black pepper if desired. Keep warm until ready to plate.

To serve: spoon a generous portion of polenta onto each plate, top with a braised short rib, and spoon sauce over the meat. Garnish with chopped parsley.