This super EASY and delicious recipe for braised short ribs calls on red wine, creamy polenta and winter root vegetables for an elegant, comforting meal.
When the temperatures start dropping and you just want to curl up inside by the fire, nothing satisfies quite like slow braised short ribs. The fall-off-the-bone tender meat is just so darn warming, and when served with comforting polenta and in-season root vegetables, there's simply nothing better.
So when this past New Years Eve rolled around the weather in Atlanta had (finally!) cooled off, I knew these short ribs were just the thing to make for our intimate dinner party. Not only are short ribs a total crowd pleaser, but they're one of those Set It & Forget It recipes that don't require a ton of time in the kitchen once your guests arrive. Bingo!
Plus, your whole house will smell amazing from the ribs braising away all day in the oven … AND, AND, AND short ribs always feel so elegant and special, despite the fact that they're one of the easiest recipes to make.
The key to truly delicious short ribs: brown the meat first to get the ribs good and caramelized. Exhibit A:
Crusty, golden perfection!
In the past when I've made short ribs, I've used this simple, 5-ingredient recipe, but this time I wanted something a bit more elegant. When I came across Food & Wine's Porter-Braised Short Ribs recipe, I knew I had found a good starting point.
But because I'm incapable of just following a recipe, I knew I'd put my own twist on the dish. For starters, I stuck with a red wine braising base, opting to skip the gluten-laden porter (the fatty, decadent meat was enough of a treat as is).
I also wanted to create a delicious veggie side dish that was braised in all the red wine glory to go with the short ribs themselves, so I swapped in some of my favorite root vegetables. You could really use anything you like here–carrots, potatoes, parsnips, fennel, onions, apples… they'd all work great in this recipe. Bon Appetit!
What's your favorite winter meal?
Red Wine Braised Short Ribs with Polenta and Root Vegetables
- 10 organic, pastured beef short ribs , patted dry with paper towels
- Kosher salt and pepper (to taste)
- 2 tablespoons organic extra-virgin olive oil
- 1 organic Gala apple , large dice
- 1 yellow onion , diced
- 2 cups organic carrots, chopped
- 4 cloves garlic , minced
- 3 tablespoons gluten-free all-purpose flour
- 1 quart bone broth
- 1 bottle dry red wine
- 1 cup brewed coffee
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh thyme , chopped
- 2 bay leaves
- 1 cup Organic Polenta or Corn Grits
- 2 tablespoons organic grass-fed ghee unsalted (can sub butter)
- Fresh parsley , chopped for garnish
- Season the ribs with salt and pepper. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Add half of the short ribs and brown on each side, about 2 minutes per side. Transfer the caramelized ribs to a plate. Repeat with the remaining 1 tablespoon of olive oil and second batch of the short ribs.
- Preheat the oven to 325°. Pour off all but 2 tablespoons of fat from the Dutch oven. Add the apples, onions, carrots and garlic and saute over medium-high heat until softened, about 10 minutes.
- Stir in the flour and cook for 1 minute, ensuring the flour gets totally cooked out. Add the stock, wine, coffee, mustard, thyme and bay leaves and bring to a boil. Add the reserved short ribs, cover and braise in the oven until the ribs are tender--you want them falling off the bone--about 2.5-3 hours.
- When you're ready to serve, follow the package instructions on the polenta, using 1 cup of the corn grits. Stir in 2 tablespoons of butter.
- Arrange the polenta on a large serving platter. Using a slotted spoon, transfer the short ribs on top of the polenta.
- Strain the braising liquid through a fine sieve into a heatproof bowl; remove the solids (the carrot and onion mixture) and serve alongside the short ribs. Discard the bay leaves.
- Skim the fat off the braising liquid (or you can pour the strained liquid into a gravy fat separator) and pour the sauce over the short ribs and polenta. Garnish with fresh parsley. Enjoy!