Braised Short Ribs with Creamy Polenta

Name: Braised Short Ribs with Creamy Polenta
Cook time: 190 min
Total time: 190 min
Yield: 4 servings
Ingredients: 4 Short Ribs; 2 Carrots, diced; 2 stalks of Celery, diced; 1 White Onion, diced; 1/2 bottle of Red Wine; 300ml Beef Stock; 1 sprig of Thyme; 2 leaves of Bay Leaf; 50g Parsley, finely chopped; 10g Lemon Zest; 10g Garlic, minced; 100g Polenta; 400ml Water; 50g Parmesan; 30g Butter; 100ml Milk, adjust as needed; Some Salt, to taste; Some Pepper (Black), to taste

Rich, slow-braised short ribs fall-off-the-bone tender in a deeply flavored red-wine and beef-stock braising liquid, finished with a glossy reduced sauce and bright parsley-lemon gremolata. Serve over a creamy, cheesy polenta spiked with butter and milk for comforting, elegant weeknight or dinner-party fare. The long, gentle braise develops remarkable depth while the polenta soaks up every savory drop.

Rich, slow-braised short ribs fall-off-the-bone tender in a deeply flavored red-wine and beef-stock braising liquid, finished with... Show more

By joe_oxley · Original recipe

Health Grade

B+ · Healthy

Time

3 hrs

Price

1,11 €

Calories

262 kcal

low calorie

gluten free

low carb

low fat

Method

Heat the oven

Set the oven to 325° F so it has plenty of time to fully heat while you prep everything else.

Wash the produce

Rinse the Carrots, Celery, White Onion, Parsley, lemon for the zest, and Thyme. Give everything a quick dry with a clean towel so the vegetables chop neatly and the herbs stay fresh.

Prep the vegetables

Peel the carrots and dice them into small, even pieces. Trim the celery and dice it to roughly match the carrots. Peel and dice the onion. Finely chop the parsley, zest the lemon until you have about 10 g, and mince the Garlic. Leave the thyme as a whole sprig so it can flavor the braise and be removed easily later.

Season the ribs

Pat the Short Ribs very dry with paper towels, then season them generously on all sides with Salt and Pepper (Black). A good coating here builds flavor in both the meat and the braising liquid.

Sear the ribs

Heat a heavy ovenproof pot over medium-high heat. Add the short ribs and sear them until a deep brown crust forms, about 4 minutes on the first broad side and 4 minutes on the second; turn them again to brown the edges for about 2 minutes more. Work in batches if needed so the pot stays hot and the ribs brown instead of steam, then transfer them to a plate.

Soften the vegetables

Lower the heat to medium and add the diced carrots, celery, and onion to the pot. Cook, stirring often and scraping up any browned bits from the bottom, until the vegetables are softened and lightly golden around the edges, about 8 minutes.

Deglaze with wine

Pour in the Red Wine and add the thyme sprig and Bay Leaves. Stir well, scraping the bottom of the pot to dissolve all the flavorful browned bits, then let the wine bubble briskly for 10 minutes so it reduces and loses its raw edge.

Braise until tender

Pour in the Beef Stock and bring the liquid to a gentle simmer. Nestle the short ribs back into the pot so they are mostly surrounded by the liquid, cover, and transfer to the oven. Braise for 2 1/2 to 3 hours, until the meat is very tender and a fork slides in with little resistance.

Mix the gremolata

While the ribs finish cooking, stir together the chopped parsley, lemon zest, and minced garlic in a small bowl. This bright, punchy mixture will wake up the whole dish right at the end.

Reduce the sauce

Carefully remove the pot from the oven and transfer the short ribs to a warm plate. Discard the thyme sprig and bay leaves. Skim off excess fat from the surface of the braising liquid, then simmer the sauce on the stovetop for about 10 minutes, until it looks slightly thicker and more concentrated. Taste and adjust with more salt and pepper if needed.

Cook the polenta

Bring the Water to a boil in a saucepan with a good pinch of salt. Slowly rain in the Polenta, whisking constantly so no lumps form, then lower the heat and cook at a gentle simmer for 20 minutes, stirring often. Stir in the Milk, Parmesan, and Butter until the polenta is smooth, creamy, and rich; add a splash more milk if it tightens up too much.

Plate and finish

Spoon the creamy polenta into shallow bowls or onto plates. Set the short ribs on top, ladle over the reduced sauce and vegetables, and finish with the parsley-lemon-garlic mixture for a fresh, bright garnish.