Cabernet Braised Short Ribs Recipe

Prepare and brown the ribs

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each rib with 1 tablespoon flour, shaking off excess. Heat a large ovenproof Dutch oven over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, brown ribs in batches (2–3 minutes per side) until well browned on all sides; transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium and add 2 tablespoons butter to the pot. Add 1 cup diced onion, 1 cup diced carrot and 2 diced celery stalks. Cook, stirring occasionally, until vegetables soften and begin to caramelize, about 8–10 minutes. Add 4 minced garlic cloves and cook 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor.

Deglaze and braise

Pour in 2 cups cabernet sauvignon to deglaze, scraping up brown bits from the bottom with a wooden spoon. Let wine reduce by about one-third (3–4 minutes). Return the short ribs and any accumulated juices to the pot. Add 2 cups beef stock, 3 sprigs fresh thyme, 2 bay leaves, 1 teaspoon brown sugar and 1 tablespoon Worcestershire sauce. The liquid should come about halfway up the sides of the ribs; add a little more stock or water if needed.

Oven braise

Bring to a simmer on the stove, cover the pot with a lid and transfer to the preheated oven. Braise until ribs are fork-tender and falling off the bone, about 2.25–2.5 hours. Check once at the 90-minute mark and baste if needed.

Finish the sauce

Carefully remove ribs to a tray and tent with foil. Skim fat from the surface of the braising liquid with a spoon and discard excess. Place pot over medium heat and simmer uncovered until sauce is slightly reduced and glossy, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If you prefer a thicker sauce, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer 1–2 minutes until thickened. Return ribs to sauce to warm before serving.

While ribs are braising (about 20–25 minutes before they finish), bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 teaspoon salt. Slowly whisk in 1 cup coarse cornmeal (polenta) in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until polenta thickens and is tender, 15–20 minutes (follow package timing if different). Stir in 2 tablespoons unsalted butter and 1 cup grated Parmesan cheese until melted and creamy. Season with 1/2 teaspoon freshly ground black pepper and additional salt to taste. Keep warm, stirring occasionally; add a splash of milk if it stiffens.

Preheat a grill pan or outdoor grill to medium-high. Toss 1 lb trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Grill asparagus in a single layer, turning occasionally, until tender-crisp with char marks, about 4–6 minutes depending on thickness. Transfer to a platter and squeeze lemon wedges over the top.

Heat a small skillet over medium-high heat and add 1 tablespoon olive oil. Add 8 oz sliced mixed mushrooms in a single layer (work in batches if needed) and cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until tender and some edges are golden. Remove mushrooms to a bowl and let cool slightly.

In a small jar or bowl whisk together 1 tablespoon olive oil, 1 tablespoon sherry vinegar, 1/2 teaspoon Dijon mustard, 1 tablespoon minced shallot, 1 teaspoon chopped fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper to make the dressing. Toss the warm mushrooms with 2 cups baby arugula and the dressing until evenly coated. Taste and adjust seasoning.

Divide creamy polenta among 4 warmed plates (or 2–3 plates for larger portions). Spoon 1 short rib (with some sauce) atop each portion of polenta. Arrange a small bundle of grilled asparagus to the side and a scoop of forest mushroom salad on the plate. Drizzle a teaspoon of extra-virgin olive oil over the mushrooms and sprinkle 2 tablespoons chopped fresh parsley over the short ribs and polenta. Serve immediately, passing additional braising sauce at the table if desired.