RecipesChestnutRed Wine Braised Short Ribs

Red Wine Braised Short Ribs Recipe

inspired by

@chestnut

Sep 23 2024

•

3h

•

Serves 4

Jump to recipe ↓

Recipe information

Make Red Wine Braised Short Ribs in just 3h . Brasstown Farms, Shredded Beef Short Ribs, Herbed Polenta Medallions, Three Graces Dairy Falling Leaves, Local Mushroom Medley, Smoked Pine Nut Gremolata, Red Wine Gastrique, Micros

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Ingredients

Short Ribs

Herbed Polenta Medallions

Mushroom Medley

Smoked Pine Nut Gremolata

Red Wine Gastrique

Preparation

Short Ribs Preparation

1. Sear the Ribs

Season the short ribs with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes.

2. Sauté the Vegetables

Remove the ribs from the pot and set aside. In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

3. Braise the Ribs

Return the short ribs to the pot. Add red wine, beef broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until the meat is tender.

Herbed Polenta Medallions

4. Cook the Polenta

In a saucepan, bring water to a boil. Gradually whisk in the polenta and salt. Reduce heat to low and cook, stirring frequently, until thickened, about 30 minutes.

5. Add Cheese and Herbs

Stir in Parmesan cheese and fresh herbs. Spread the mixture onto a greased baking sheet and let cool. Once set, cut into medallions.

Mushroom Medley

6. Sauté the Mushrooms

In a skillet, melt butter over medium heat. Add garlic and mixed mushrooms, cooking until tender and golden, about 5-7 minutes. Season with salt and pepper to taste.

Smoked Pine Nut Gremolata

7. Prepare Gremolata

In a small bowl, combine toasted pine nuts, lemon zest, and chopped parsley. Mix well and set aside.

Red Wine Gastrique

8. Make Gastrique

In a saucepan over medium heat, combine red wine, sugar, and red wine vinegar. Simmer until reduced and syrupy, about 10-15 minutes.

Assembly

9. Plate the Dish

On a plate, place a polenta medallion, top with braised short ribs, sautéed mushrooms, and drizzle with red wine gastrique. Garnish with smoked pine nut gremolata and microgreens if desired.

Local Coupons

No local coupons found for this recipe's ingredients.