Description
This Wine Braised Short Ribs recipe offers tender, fall-off-the-bone beef cooked low and slow in a rich red wine and herb-infused sauce. Served over creamy, cheesy polenta, this comforting dish is perfect for a special dinner or weekend meal, combining deep flavors from slow braising with a luscious, velvety finishing touch.
Ingredients
Short Ribs and Seasoning
- 3 lbs bone-in short ribs
- Olive oil (for browning)
- Salt and fresh cracked black pepper, to taste
Vegetables and Sauce Base
- 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 (approximately 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
Polenta
- 2 cups milk
- 1 tsp salt
- 1 cup polenta (or yellow cornmeal)
- 2 Tbsp butter
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat and Season: Preheat your oven to 350°F. Season the short ribs thoroughly with salt and freshly cracked black pepper on all sides.
- Brown the Ribs: Lightly coat the bottom of a heavy braising pot with olive oil and heat until hot. Working in batches to avoid crowding, brown the short ribs on all sides, giving each side a few minutes to develop a rich color. Once browned, remove the ribs and place them on a plate.
- Sauté Vegetables: Add the diced onions and carrots to the pot and sauté for a few minutes until they begin to soften. Stir frequently, scraping the browned bits from the pot’s bottom to build flavor.
- Add Flour and Tomato Paste: Stir in the flour and tomato paste, cooking for 1–2 minutes. It’s okay if the mixture sticks slightly to the pot—just keep stirring constantly to prevent burning.
- Deglaze with Wine and Simmer: Pour in the red wine and return the short ribs to the pot. Bring to a boil while scraping the bottom to loosen any stuck bits. Reduce heat and continue gently boiling for around 15 minutes or until the wine reduces by about one-third.
- Add Herbs, Garlic, and Stock, then Braise: Add the fresh thyme, sage, bay leaves, halved garlic head, and beef stock. Stir and bring the pot to a boil. Cover the pot and transfer it to the oven. Cook for 2 1/2 to 3 hours until the ribs are fork-tender and nearly falling off the bone. Check after 30 minutes to ensure a gentle simmer. If boiling rapidly, reduce oven temperature to 325°F.
- Remove Ribs: Carefully lift the short ribs out of the pot and set them on a plate; they should be very tender and falling off the bone.
- Strain Gravy: Strain the braising liquid to remove solids, reserving the smooth sauce. Discard the solids.
- Serve: Place two ribs per serving on a bed of hot polenta and ladle generously with the strained gravy. Garnish with fresh thyme or parsley. If the gravy is too thin, reduce it further by boiling in a saucepan until it thickens to your liking.
- Prepare Polenta – Bring to Boil: In a saucepan, bring the water, milk, and salt to a boil.
- Cook Polenta: Slowly pour in the polenta while whisking constantly to prevent lumps. Reduce heat and cook, stirring often, for about 15 minutes or until thickened. Partially cover the pot to prevent splattering eruptions.
- Finish Polenta: Remove from heat and stir in butter and shredded cheddar cheese until melted and creamy. Adjust seasoning as needed before serving.
Notes
- For a thicker gravy, simmer the strained sauce in a saucepan until it reaches desired consistency.
- Check the braise early to ensure it is gently simmering—too high a heat can toughen the meat.
- You can substitute gluten-free flour if needed for a gluten-free diet.
- Fresh herbs like thyme and sage add the best flavor; if unavailable, dried herbs can be used but reduce quantity.
- Allow the ribs to rest briefly after braising before serving to let the juices redistribute.
- Garnish with fresh herbs such as thyme or parsley for color and fresh aroma.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
