Jul 14 2026
Restaurants›Gertrude's›Red Wine-braised Beef Short Rib Recipe

Red Wine-braised Beef Short Rib Recipe

Inspired by Gertrude's
Time3h 30m
Serves4

[gf] Goat cheese polenta, roasted veggies

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Ingredients

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Beef Short Ribs

Goat Cheese Polenta

Roasted Veggies

Method

Beef Short Ribs

  1. 1

    Sear the Ribs

    In a large dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for another minute.

  3. 3

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 5 minutes.

  4. 4

    Add Short Ribs

    Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer.

  5. 5

    Braise

    Cover and transfer the pot to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours until the meat is tender.

Goat Cheese Polenta

  1. 6

    Prepare Polenta

    In a saucepan, bring water to a boil. Slowly whisk in the polenta, reduce heat, and stir continuously until thickened, about 5-7 minutes.

  2. 7

    Add Goat Cheese and Butter

    Remove from heat and stir in goat cheese and butter. Season with salt to taste.

Roasted Veggies

  1. 8

    Prepare Vegetables

    Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper.

  2. 9

    Roast

    Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.

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