Braised Short Rib Recipe

Cooking Instructions

1. 1

   Searing the Short Ribs

   Preheat your oven to 325°F (160°C). Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8-10 minutes. Remove the ribs and set them aside.

2. 2

   Sautéing the Vegetables

   In the same pot, add the onion, carrot, and celery. Cook for about 5 minutes until softened. Add the garlic and cook for an additional minute.

3. 3

   Braising

   Pour in the red wine to deglaze the pot, scraping up any browned bits. Add the beef broth, bay leaves, and the short ribs back into the pot. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.

4. 4

   Making Polenta

   While the ribs are braising, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta, reduce heat to low, and cook until thickened, about 30 minutes. Stir in the butter and Parmesan cheese until melted. Season with salt and pepper to taste.

5. 5

   Preparing Gremolata

   In a small bowl, combine the chopped parsley, lemon zest, and a pinch of salt.

6. 6

   Serving

   Once the short ribs are done, remove them from the oven and let them rest for 10 minutes. Serve the short ribs over a bed of polenta, topped with gremolata.