Braised Short Ribs with Polenta

short ribs and mashed potatoes in white bowl

Course: Main Dish

Cuisine: American

Prep Time: 20

Cook Time: 3 30

Total Time: 3 50

Servings: servings

Calories: 473kcal

Author: Platings and Pairings

These red wine braised short ribs are the perfect, savory dinner party recipe! Easy to make ahead and then just pop in the oven to cook, this mouthwatering short ribs recipes lets you enjoy the night while also serving a delicious, home-cooked meal.

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Ingredients

Short Ribs

4 Tablespoons olive oil divided
6-8 beef short ribs bone-in, about 5 pounds
1 onion cut into large pieces
2 stalks celery cut into large pieces
3 carrots peeled and cut into large pieces
2 cloves garlic peeled
2 6-ounce cans tomato paste
2 ½ cups dry red wine
Water
6 sprigs fresh thyme
2 bay leaves
2-3 teaspoons balsamic vinegar
Salt and pepper to taste
Creamy Polenta for serving

Instructions

Dry the 6-8 beef short ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 TBSP olive oil to an oven-safe heavy pot or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.
While the short ribs are browning, preheat the oven to 375 degrees.
Puree 1 onion, 2 stalks celery, 3 carrots, and 2 cloves garlic in a food processor or blender until finely chopped into a thick paste.
Once ribs are browned, remove the ribs to a plate and tent with foil to keep warm. Drain the fat from the pot and add remaining 2 TBSP olive oil.
Add the pureed vegetables and season generously with salt. Brown over high heat, without stirring, for 5 to 7 minutes.
Add the 2 6-ounce cans tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the 2 ½ cups dry red wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
Once reduced, return the short ribs and any accumulated juices to the pot along with enough water to almost cover the meat. Add the 6 sprigs fresh thyme and 2 bay leaves. Cover the pot and place it in the hot oven. Allow to cook for 2 1/2 hours, checking periodically and adding more water if needed. Remove the lid and cook for 30 minutes longer, to allow the sauce to further reduce.
Transfer the ribs to a serving platter or dish. Let the sauce and solids sit in the pot for a few minutes to cool and with a shallow spoon, skim off as much of the fat as possible from the surface. Season the sauce to taste with salt and pepper, and add the 2-3 teaspoons balsamic vinegar.
Serve the ribs on top of creamy polenta with additional braising liquid.

Video

Notes

To Make Ahead

Prepare your short ribs as directed above. Allow to cool slightly and then place in the refrigerator overnight. The next day, scrape off any solidified fat that may rise to the surface. Bring the gravy and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.

Tips

If you want to make a short rib recipe slow cooker friendly, you can follow all of the directions here, but instead of cooking on the oven, add your red wine braised short ribs slow cooker. Cook on LOW for 8-10 hours.
If you prefer braised short ribs without wine, you can create a sauce with beef broth or homemade slow cooker bone broth. You can also dilute the wine with water if you still want to cook with the wine but want to taste the flavors less.

Nutrition