Extended Family Recipe

Prepare the meat

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust each rib with the tablespoon of flour, shaking off any excess.

Brown the ribs

In a large Dutch oven or heavy-bottomed ovenproof pot, heat 2 tablespoons vegetable oil and 1 tablespoon unsalted butter over medium-high heat until shimmering. Working in batches if needed, sear the short ribs on all sides (about 3–4 minutes per side) until a deep brown crust forms. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the 2 tablespoons tomato paste and cook 1–2 minutes, scraping up browned bits from the bottom.

Deglaze and build sauce

Pour in 1 cup red wine to deglaze, scraping the pot to release any fond. Simmer until wine is reduced by about half, 4–6 minutes. Return the short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, 3 thyme sprigs, and 2 bay leaves. The liquid should come about two-thirds up the ribs; add a bit more stock or water if necessary.

Braise

Bring the braising liquid to a gentle simmer, then cover the pot and transfer to a preheated 325°F (160°C) oven. Braise until the meat is fork-tender and falling from the bone, about 2.5 to 3 hours. Check once at halfway: skim any excessive fat and give the pot a gentle shake to redistribute liquid.

Finish sauce

When ribs are tender, remove the pot from the oven. Carefully transfer ribs to a baking sheet and tent with foil. Strain the braising liquid into a saucepan, discarding solids and herb stems. Skim off excess fat from the top, then simmer the sauce over medium heat until reduced and slightly thickened, about 8–10 minutes. Taste and adjust seasoning with salt and pepper.

Heat liquids

In a medium saucepan, combine 3 cups water, 1 cup whole milk, and 1 teaspoon salt. Bring to a gentle boil over medium-high heat.

Add polenta

Gradually whisk in 1 cup polenta to the boiling liquid to prevent lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick and creamy and the grains are tender, about 20–25 minutes (follow package coarse/medium grind timing as needed).

Finish polenta

Remove from heat and stir in 2 tablespoons unsalted butter and 1 tablespoon grated Parmesan. Season with 1/2 teaspoon freshly ground black pepper and additional salt to taste. Keep warm, stirring occasionally.

Char the broccolini

Heat a heavy skillet or grill pan over high heat until very hot. Toss the trimmed broccolini with 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes, and a pinch of salt. Working in a single layer, char the broccolini 2–3 minutes per side until blistered and tender-crisp.

Finish broccolini

Transfer charred broccolini to a bowl. Zest the lemon over the broccolini and squeeze in half the lemon's juice. Toss with 1 tablespoon chopped fresh parsley and adjust seasoning. Keep warm.

Plate and serve

Spoon a generous portion of creamy polenta onto each plate. Place a braised short rib on top or beside the polenta and spoon the reduced braising sauce over the meat and polenta. Arrange a few stalks of charred broccolini to the side. Garnish with any remaining thyme leaves and a light sprinkle of extra Parmesan if desired. Serve immediately so meat remains warm and sauce glossy.