Braised Short Rib Recipe

Sear the Short Ribs

Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until soft and fragrant, about 5 minutes.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let cook for about 5 minutes.

Add Stock and Herbs

Add the beef stock, thyme sprigs, and bay leaf. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Braise the Ribs

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

Make Demi-Glace

Once cooked, remove the short ribs and set aside. Strain the cooking liquid into a saucepan and simmer until reduced by half to create a demi-glace.

Boil Water

In a large saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.

Cook the Polenta

Gradually whisk in the cornmeal, reducing heat to low. Cook, stirring frequently, until thickened, about 25-30 minutes.

Add Cheese and Butter

Stir in the grated Parmesan cheese and butter until melted and creamy.

Prepare the Carrots

Preheat the oven to 400°F (200°C). Peel and cut the heirloom carrots into even-sized pieces.

Season and Roast

Toss the carrots with olive oil, salt, black pepper, and fresh thyme. Spread them out on a baking sheet and roast for 20-25 minutes until tender and caramelized, stirring halfway through.