Wine Braised Short Ribs
User Reviews
5
Wine Braised Short Ribs
Description
In this recipe, bone-in short ribs are seasoned with fresh cracked salt and pepper then browned thoroughly in oil to build flavor through caramelization. Onions and carrots are sautéed in the same pot, followed by stirring in flour and tomato paste to form a rich base. Red wine is added and reduced by about one-third while scrapping up browned bits from the pot. Fresh thyme, sage, bay leaves, halved garlic heads, and beef stock are combined with the ribs before the pot is transferred to a 350°F oven for 2 and a half hours, allowing the meat to become tender and infused with the cooking liquid's aroma. Alongside, a creamy polenta is made by cooking polenta in a mixture of water, milk, and salt, then enriched with butter and shredded cheddar cheese for a smooth texture and sharp taste contrast. This dish offers a robust and hearty meal well-suited to colder weather or special dinners.
Nutrition information is provided for a typical serving size of 3 ounces of meat paired with 1/4 cup polenta.
Ingredients
- 3 lbs short ribs bone-in
- olive oil
- salt to taste, fresh cracked
- black pepper to taste, fresh cracked
- 1 medium yellow onion diced
- 2 medium carrot 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 thyme fresh
- 1 small bunch sage fresh
- 2 bay leaf
- 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 cheddar cheese shredded
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 information is calculated per 3 ounces of meat and 1/4 cup of polenta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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