Braised Short Ribs with Polenta
Polenta was always a staple growing up. Whether served with a
spaghetti sauce or meat it is something that shows up in Italian
cooking frequently. We laced this polenta with a bit of Parmesan to add
a creamy texture. The short ribs are tender and succulent and are
full of flavor. The meaty richness of the dish finds a delicious pair
to the Merlot’s robust flavor.
|4 English cut bone-in short ribs (about 2 1/2 pounds) ||1 tbsp tomato paste|
|Salt and freshly cracked black pepper||2 cups dry red wine|
|2 tbsp vegetable oil ||3 sprigs fresh thyme|
| 3 carrots, peeled and chopped||1 bay leaf |
|2 cloves garlic, smashed|| your favorite recipe of polenta|
|2 yellow onions, roughly chopped||1/2 cup Parmesan |
Preheat oven to 300 degrees F.
all sides of short ribs with salt and pepper. Be generous. Heat a large
Dutch oven over medium-high heat and add the oil. Brown the short ribs
on all sides, about 3 to 4 minutes per side. Set aside on a plate.
carrots, garlic and onions to the pot with the drippings and sprinkle
with some salt and pepper. Cook until tender, about 10 minutes. Then
add in the tomato paste and cook for 1 more minute. Pour in the wine
and deglaze the pot by scraping up any brown bits from the bottom.
Bring the wine to a simmer and add some salt and pepper. Add short
ribs, with any juices, back to pot along with the thyme and bay
Cover the pot and transfer to the oven to cook
about 2 to 2 1/2 hours. Turn the short ribs once after about an hour of
Remove the short ribs from the braising liquid and
set aside to cool slightly. Skim off the fat from the braising liquid
then bring to a simmer until reduced by half, about 8 minutes.
polenta according to package directions while sauce is reducing. Once
made add in the 1/2 cup Parmesan and stir to incorporate.
Serve the ribs and sauce over prepared polenta with a glass of Merlot.