Prepare to embark on a culinary journey that will transform your kitchen into a gourmet restaurant! These mouthwatering braised short ribs are the epitome of comfort food, promising a dining experience that's both luxurious and soul-satisfying. With fall-off-the-bone tender meat and creamy, dreamy polenta, this recipe is about to become your new obsession - a true showstopper that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 cups beef broth
- 1 cup red wine
- 1 cup polenta
- 2 cups water
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C). Season the short ribs generously with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of olive oil and sear the short ribs until they develop a deep golden-brown crust on all sides, about 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, add chopped onions and carrots. Sauté until the vegetables begin to soften and caramelize, approximately 5-6 minutes.
- Deglaze the pot with red wine, scraping up all the browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
- Return the short ribs to the pot. Add beef broth, ensuring the liquid comes about halfway up the sides of the ribs. Cover the pot with a tight-fitting lid.
- Transfer the covered pot to the preheated oven and braise for
- 5 to 3 hours, or until the meat is extremely tender and nearly falling off the bone.
- About 30 minutes before the ribs are done, prepare the polenta. In a separate saucepan, bring 2 cups of water to a boil. Slowly whisk in the polenta, reducing heat to low.
- Cook the polenta, stirring frequently, for 20-25 minutes until thick and creamy. In the last 5 minutes, stir in heavy cream, salt, and pepper.
- Remove the short ribs from the braising liquid. Strain the sauce and skim off excess fat.
- Plate the creamy polenta, top with a short rib, and spoon the reduced braising sauce over the top. Garnish with fresh herbs if desired.
Tips
- Choose the right cut: Look for well-marbled, bone-in short ribs for maximum flavor and tenderness.
- Searing is crucial: Take your time developing a deep golden-brown crust on the ribs - this step builds incredible depth of flavor.
- Low and slow is the secret: Braising requires patience. The long, slow cooking breaks down tough connective tissues, creating melt-in-your-mouth meat.
- Don't rush the polenta: Constant stirring prevents lumps and ensures a silky-smooth texture.
- Make ahead friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Wine matters: Use a good quality red wine you'd actually enjoy drinking - it makes a significant difference in the braising liquid.
- Let the meat rest: After removing from the oven, let the short ribs sit for 10-15 minutes to redistribute the juices and maximize tenderness.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 25g
Protein: 45g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 140mg
