5.0 from 66 votes
Wine Braised Short Ribs
Wine Braised Short Ribs over creamy polenta is restaurant quality. Fork tender ribs cook in wine and aromatics to make the best gravy!
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 4 servings
Calories: 1009 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.