Braised Short Ribs Recipe
Slow-cooked short ribs served with creamy polenta and seasonal vegetables.
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Ingredients
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For the Braised Short Ribs
For the Creamy Polenta
For Seasonal Vegetables
Method
For the Braised Short Ribs
- 1
Prepare the Ribs
Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper on all sides.
- 2
- 3
- 4
- 5
Add Broth and Herbs
Return the seared short ribs to the pot, and add the beef broth, thyme, and bay leaves. Bring to a gentle simmer.
- 6
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 tender and falling off the bone.
For the Creamy Polenta
- 7
Boil the Water
In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 8
Cook the Polenta
Slowly whisk in the polenta, reducing the heat to low. Cook for about 30-40 minutes, stirring occasionally, until thickened.
- 9
Finish the Polenta
Stir in the milk, butter, and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.
For Seasonal Vegetables
- 10
Prepare the Vegetables
Wash and chop the seasonal vegetables into bite-sized pieces.
- 11
Sauté the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegetables, season with salt and black pepper, and sauté for about 5-7 minutes until tender-crisp.