Jul 14 2026
Restaurants›foraged. a hyper-seasonal eatery›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by foraged. a hyper-seasonal eatery
Time4h
Serves4

Served with creamy polenta and seasonal vegetables

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Ingredients

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Braised Short Ribs

Creamy Polenta

Seasonal Vegetables

Method

Braised Short Ribs

  1. 1

    Searing the Ribs

    Preheat your oven to 325°F (160°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the hot oil for about 3-4 minutes on each side until browned. Remove the ribs and set aside.

  2. 2

    Cooking the Vegetables

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

  3. 3

    Deglazing and Braising

    Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes. Add the beef broth, thyme, and bay leaves, then return the short ribs to the pot. Bring to a gentle simmer.

  4. 4

    Braising

    Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the ribs are fork-tender.

Creamy Polenta

  1. 5

    Preparing the Polenta

    In a medium saucepan, bring the water to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce the heat to low and cook for about 30-40 minutes, stirring frequently.

  2. 6

    Finishing the Polenta

    Once the polenta is thick and creamy, stir in the milk, butter, and grated Parmesan cheese. Season with salt to taste.

Seasonal Vegetables

  1. 7

    Roasting the Vegetables

    While the ribs are braising, prepare the seasonal vegetables. Toss them in olive oil, salt, and black pepper. Spread on a baking sheet and roast in the oven at 425°F (220°C) for about 20-25 minutes, or until tender and slightly caramelized.

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