Braised Boneless Beef Short Rib (GF) Recipe

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.

Sauté Vegetables

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

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.

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.

Finish the Polenta

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

Prepare Glaze

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

Add Ingredients

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

Reduce Sauce

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