Red Wine Braised Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat some oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté until they start to soften, about 5 minutes. Add in the minced garlic and cook for another minute.

3. 3

   Deglaze the Pot

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half.

4. 4

   Braise the Ribs

   Add the seared short ribs back into the pot along with the beef stock, thyme, and bay leaves. Bring to a gentle simmer, cover, and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.

5. 5

   Prepare the Polenta

   While the ribs are braising, prepare the polenta according to package instructions, using Anson Mills polenta for best results. Stir in butter and cheese for creaminess at the end.

6. 6

   Finish and Serve

   Once the ribs are done, remove them from the pot and strain the braising liquid. Reduce the liquid on the stovetop until it thickens slightly. Serve the short ribs over polenta, topped with baby carrots and drizzled with the jus.