Tuscan-braised Short Rib Recipe

Cooking Instructions

1. 1

   Sear the Short Ribs

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

2. 2

   Sauté Vegetables

   In the same pot, add onions, garlic, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.

3. 3

   Deglaze the Pot

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow to simmer for about 5 minutes.

4. 4

   Add Remaining Ingredients

   Stir in the beef broth, crushed tomatoes, rosemary, thyme, bay leaves, and return the short ribs to the pot. Bring to a boil.

5. 5

   Braise the Ribs

   Cover the pot and reduce the heat to low. Let it braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

6. 6

   Prepare Onion Frites

   Slice onions thinly and fry in oil until crispy. Drain on paper towels and season with salt.

7. 7

   Serve

   Remove the bay leaves from the pot, serve the short ribs over creamy mascarpone polenta, and top with onion frites.