Jul 14 2026
Restaurants›Charley G's›Braised Beef Short Ribs Recipe

Braised Beef Short Ribs Recipe

Inspired by Charley G's
Time4h
Serves6

served with creamy polenta and seasonal vegetables

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Ingredients

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Braised Beef Short Ribs

Creamy Polenta

Seasonal Vegetables

Method

Braised Beef Short Ribs

  1. 1

    Prepare the Ribs

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

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

  4. 4

    Add Garlic

    Stir in the minced garlic and cook for an additional minute until fragrant.

  5. 5

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow it to simmer for 2-3 minutes.

  6. 6

    Add Broth and Herbs

    Add the beef broth, bay leaves, and thyme. Return the short ribs to the pot, ensuring they are submerged in the liquid.

  7. 7

    Braise

    Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Creamy Polenta

  1. 8

    Boil Water

    In a large saucepan, bring the water to a boil.

  2. 9

    Add Cornmeal

    Once boiling, slowly whisk in the cornmeal to avoid lumps. Reduce heat to low.

  3. 10

    Cook Polenta

    Cook the polenta, stirring frequently, until thickened, about 30 minutes.

  4. 11

    Add Milk and Butter

    Stir in the milk, butter, and salt until smooth and creamy.

  5. 12

    Finish with Cheese

    Remove from heat and stir in the grated Parmesan cheese until melted and well combined.

Seasonal Vegetables

  1. 13

    Prepare Vegetables

    Wash and trim the seasonal vegetables into bite-sized pieces.

  2. 14

    Roast Vegetables

    In a large bowl, toss the vegetables with olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

  3. 15

    Bake

    Roast the vegetables in the oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.

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