Red Wine Braised Short Rib, Asparagus, Roasted Herb Polenta, Mushroom Veal Jus Recipe
Recipe information
Make Red Wine Braised Short Rib, Asparagus, Roasted Herb Polenta, Mushroom Veal Jus in just 3h . Tender short rib braised in red wine served with polenta.
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Ingredients
Short Ribs
Polenta
Asparagus
Mushroom Veal Jus
Braised Short Ribs
1. Prepare the Short Ribs
Season the short ribs with salt and black pepper. In a large pot, heat a tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
2. Sauté Vegetables
In the same pot, add the onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
3. Add Liquids
Add the red wine, beef broth, bay leaves, and thyme. Bring to a simmer.
4. Braise
Return the short ribs to the pot. Cover and reduce heat to low. Braise for 2.5 to 3 hours until tender.
Prepare Polenta
5. Cook Polenta
In a saucepan, bring water to a boil. Gradually whisk in polenta and salt. Cook, stirring frequently, until thickened, about 20 minutes.
6. Finish Polenta
Stir in butter and Parmesan cheese. Mix until creamy and smooth. Stir in chopped herbs.
Roast Asparagus
8. Roast
Spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender.
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