Jul 14 2026
Restaurants›BLDG 5 Market | Kitchen | Patio›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by BLDG 5 Market | Kitchen | Patio
Time4h
Serves6

Pulled, over creamy parmesan polenta, topped with pickled red onions.

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Ingredients

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For the Braised Short Ribs

For the Creamy Parmesan Polenta

For the Pickled Red Onions

Method

For the Braised Short Ribs

  1. 1

    Prepare the Ribs

    Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

  4. 4

    Add Liquids and Herbs

    Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add thyme and bay leaves.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.

For the Creamy Parmesan Polenta

  1. 6

    Cook the Polenta

    In a medium saucepan, bring water to a boil. Slowly whisk in the polenta, reducing heat to low. Cook, stirring frequently, for about 30 minutes until thickened.

  2. 7

    Add Cream and Cheese

    Stir in heavy cream, grated parmesan cheese, salt, and black pepper. Mix well and remove from heat.

For the Pickled Red Onions

  1. 8

    Prepare the Pickling Liquid

    In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat until the sugar dissolves.

  2. 9

    Pickle the Onions

    Place the sliced red onions in a jar and pour the pickling liquid over them. Let sit at room temperature for at least 30 minutes, or refrigerate for up to a week.

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