Red Wine Braised Short Rib, Asparagus, Roasted Herb Polenta, Mushroom Veal Jus Recipe
Tender short rib braised in red wine served with polenta.
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Ingredients
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Short Ribs
Polenta
Asparagus
Mushroom Veal Jus
Method
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
- 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
- 7
Prepare Asparagus
Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper.
- 8
Roast
Spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender.
