Wine Braised Short Ribs over smooth polenta equals the best eatery feast. The hamburger ribs cook low and delayed in wine and aromatics that make a madly delightful sauce. Set aside your blade, this hamburger is fork delicate!
Indeed, short ribs are expensive, yet I challenge you to track down a more flavorful cut of meat. To me they’re more extravagant than steak, and the meat is meltingly delicate. This is a supper made in paradise and totally eatery quality.
I made these an evening or two ago and was reminded why short ribs are my top choices. I served them on a rich, messy, polenta, yet I might have simply done pureed potatoes, noodles, quinoa, or cauliflower rice.
It’s a basic setup, yet when it’s completely done cooking you’ll be left with meat that respects your fork and an intensely enhanced sauce that preferences like it came from a fine eatery. At the point when you start with red wine, you’re getting a HUGE head start in the flavor division. That is the thing that has the effect in this formula.
- 3 lbs bone in short ribs
- olive oil
- salt and fresh cracked black pepper
- 1 medium onion, diced
- 2 carrots peeled and diced
- 2 Tbsp flour
- 1 heaping tablespoon 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
- 3 cups water
- 2 cups milk
- 1 tsp salt
- 1 cup polenta or yellow cornmeal
- 2 Tbsp butter
- 1/2 cup shredded cheddar cheese
- Preheat the oven to 350F 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!