Sep 24 2026
Restaurants›Bistro Nota›Braised Boneless Beef Short Rib (gf) Recipe

Braised Boneless Beef Short Rib (gf) Recipe

Inspired by Bistro Nota
Time3h 30m
Serves6

Beef Short Rib, Creamy Polenta, Glazed Carrots & Pearl Onions, Demi-Glace

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Ingredients

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For the Braised Beef Short Rib

For the Creamy Polenta

For the Glazed Carrots & Pearl Onions

For the Demi-Glace

Method

Braised Beef Short Rib

  1. 1

    Prepare the Beef

    Season the beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Braise the Ribs

    Return the beef to the pot. Add beef broth, red wine, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven at 325°F (163°C) for 2.5 to 3 hours, until tender.

Creamy Polenta

  1. 4

    Cook Polenta

    In a saucepan, bring water to a boil. Slowly whisk in polenta and reduce heat to low. Stir continuously for about 30-40 minutes until thickened.

  2. 5

    Finish the Polenta

    Stir in butter, Parmesan cheese, and salt. Keep warm.

Glazed Carrots & Pearl Onions

  1. 6

    Prepare Glaze

    In a skillet, melt butter over medium heat. Add baby carrots and pearl onions, sautéing for about 5 minutes.

  2. 7

    Add Ingredients

    Stir in brown sugar, chicken broth, salt, and black pepper. Cook until the carrots are tender and glazed, about 10 minutes.

Demi-Glace

  1. 8

    Reduce Sauce

    In a saucepan, combine beef broth, red wine, thyme, salt, and pepper. Simmer until reduced by half, about 15-20 minutes.

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