Braised Short Ribs Recipe
Parmesan polenta, balsamic cipollini onions, au jus
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Ingredients
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For the Braised Short Ribs
For the Parmesan Polenta
For the Balsamic Cipollini Onions
Method
Braised Short Ribs
- 1
Prepare the Short Ribs
Season the beef short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 8-10 minutes. Remove and set aside.
- 3
- 4
Deglaze and Braise
Add red wine to deglaze the pot, scraping up any browned bits. Bring to a simmer and let it reduce by half, about 5 minutes. Then, add the beef broth, thyme, bay leaves, and the seared short ribs. Bring to a boil, then reduce heat to low and cover. Braise for 2.5 to 3 hours until tender.
Parmesan Polenta
- 5
- 6
Simmer and Stir
Reduce heat to low, and continue to stir frequently for about 30 minutes until the polenta is thick and creamy.
- 7
Finish the Polenta
Stir in the butter and grated Parmesan cheese until melted and well combined. Keep warm until serving.
Balsamic Cipollini Onions
- 8
- 9
Add Balsamic and Sugar
Add balsamic vinegar and brown sugar to the onions. Bring to a simmer and cook until the liquid thickens and coats the onions, about 10-15 minutes.