Jul 14 2026
Restaurants›BLK Swan›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by BLK Swan
Time3h
Serves4

Served with creamy polenta and seasonal vegetables.

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Ingredients

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Short Ribs

Creamy Polenta

Seasonal Vegetables

Method

Braised Short Ribs

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper.

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

  4. 4

    Deglaze and Braise

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Add the beef broth, bay leaves, and thyme. 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.

Creamy Polenta

  1. 5

    Cook the Polenta

    In a medium saucepan, bring water and salt to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 30-40 minutes, stirring frequently.

  2. 6

    Finish the Polenta

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

Seasonal Vegetables

  1. 7

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add zucchini and bell pepper, season with salt and black pepper. Sauté for about 5-7 minutes until tender.

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