Jul 14 2026
Restaurants›Chestnut›Red Wine Braised Short Ribs Recipe

Red Wine Braised Short Ribs Recipe

Inspired by Chestnut
Time3h
Serves4

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

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Ingredients

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Short Ribs

Herbed Polenta Medallions

Mushroom Medley

Smoked Pine Nut Gremolata

Red Wine Gastrique

Method

Short Ribs Preparation

  1. 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. 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. 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

  1. 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.

  2. 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

  1. 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

  1. 7

    Prepare Gremolata

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

Red Wine Gastrique

  1. 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

  1. 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.

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