Red wine braised short-ribs and cheesy polenta
Red wine–braised short ribs with creamy polenta make a rich, hearty dish that’s ideal for a relaxed night in or an elegant dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at babycocinera.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Oven
- Stove
- Paper towel
- Plate
- Aluminum foil
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Serving bowl
Ingredients
- 4–5 lbs (1.8–2.3 kg) bone-in beef short ribs, cut into 2–3 inch pieces
- Kosher salt
- freshly ground black pepper
- ½ cup (60 g) all-purpose flour
- 2 tbsp neutral oil (such as canola or grapeseed)
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups (480 ml) dry red wine
- 2 cups (480 ml) beef stock (or chicken stock for a lighter flavor)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Optional garnish: chopped fresh parsley
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