Wine Braised Short Ribs
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5.0
66 reviews
Excellent
Wine Braised Short Ribs
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Wine Braised Short Ribs over creamy polenta is restaurant quality. Fork tender ribs cook in wine and aromatics to make the best gravy!
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Ingredients
- 3 lbs bone in short ribs
- olive oil
- salt and fresh cracked black pepper to taste
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 Tbsp all-purpose flour or gluten free flour
- 1 heaping Tbsp tomato paste
- 1 1/2 cups red wine (this is half a bottle)
- 1 small bunch fresh thyme
- 1 small bunch fresh sage
- 2 bay leaves
- 1 head garlic cut in half horizontally
- 2 cups beef stock
Polenta
- 3 cups water
- 2 cups milk
- 1 tsp salt
- 1 cup polenta or yellow cornmeal
- 2 Tbsp butter
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Season the ribs all over with salt and pepper.
- Lightly coat the bottom of a heavy braising pot with oil. Heat to hot and then, working in batches, brown the ribs on all sides. Give them a few minutes per side to make sure they get nice and brown. Remove the ribs to a plate.
- Add the onions and carrots to the pot and saute for a few minutes until they start to soften. Stir often, scraping up the browned bits from the bottom of the pan.
- Add the flour and tomato paste and continue to cook and stir. It's ok if it starts to stick to the pan, but stir constantly for a minute or two and don't let it burn.
- Add the wine to the pan and then the short ribs. Bring to a boil, scraping the bottom of the pan as it heats. Lower the heat and gently boil for about 15 minutes, or until the wine has reduced by about 1/3.
- Add the herbs, garlic, and beef stock to the pot stir well. Bring up to a boil, then cover, and transfer the pot to the oven and cook for 2 1/2 to 3 hours. Tip: after about 30 minutes I check the pot, if it's gently simmering, great. But if it's rapidly boiling, turn down your heat to 325F.
- Remove the ribs, carefully, from the pot and set on a plate. They should be falling off the bone and fork tender.
- Strain the gravy and discard the solids.
- Serve the ribs, 2 per serving, on top of hot polenta and ladle with gravy. Garnish with fresh thyme (or parsley.) Tip: the gravy should be thin, but if you'd like it thicker, just boil it down in a saucepan until it reaches your desired thickness.
To make polenta
- Bring the water, milk, and salt to a boil in a saucepan. Slowly sprinkle in the polenta, whisking constantly.
- Lower the heat and cook, stirring often, for about 15 minutes, or until thick. You can partially cover the pot to protect against eruptions!
- Remove from the heat, add in the butter and cheese and stir until melted. Check the seasonings.
Notes
- Nutrition shown is for 3 ounces of meat and 1/4 cup polenta
Nutrition Information
Show Details
Serving
3ounces
Calories
1009kcal
(50%)
Carbohydrates
53g
(18%)
Protein
64g
(128%)
Fat
54g
(83%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
198mg
(66%)
Sodium
1995mg
(83%)
Potassium
776mg
(22%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
5752IU
(115%)
Vitamin C
8mg
(9%)
Calcium
574mg
(57%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1009 kcal
% Daily Value*
| Serving | 3ounces | |
| Calories | 1009kcal | 50% |
| Carbohydrates | 53g | 18% |
| Protein | 64g | 128% |
| Fat | 54g | 83% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 198mg | 66% |
| Sodium | 1995mg | 83% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 5752IU | 115% |
| Vitamin C | 8mg | 9% |
| Calcium | 574mg | 57% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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