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Red Wine Braised Beef Short Ribs with Soft Polenta
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Recipe

25 INGREDIENTS • 6 STEPS • 6HRS 15MINS

Red Wine Braised Beef Short Ribs with Soft Polenta

5.0
1 rating
Up your dinner game with these Red Wine Braised Beef Short Ribs with Soft Polenta. The braised ribs marinated in the red wine sauce are the main star of this dish but the cheesy polenta is the perfect complement to the meat and the jus brings everything together. Dinner is served!
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Red Wine Braised Beef Short Ribs with Soft Polenta
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LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.
https://www.lg.com/global
Up your dinner game with these Red Wine Braised Beef Short Ribs with Soft Polenta. The braised ribs marinated in the red wine sauce are the main star of this dish but the cheesy polenta is the perfect complement to the meat and the jus brings everything together. Dinner is served!
6HRS 15MINS
Total Time
$18.65
Cost Per Serving
Ingredients
Servings
4
US / Metric
Ribs
Beef Short Ribs
4
Beef Short Ribs
Yellow Onion
2
Medium Yellow Onions, roughly chopped
Carrot
1
Large Carrot, roughly chopped
Celery
3 ribs
Celery, roughly chopped
Garlic
1 bulb
Garlic, halved
Beef Stock
16 fl oz
Beef Stock
Red Wine
8 fl oz
Red Wine
Sherry Vinegar
4 fl oz
Sherry Vinegar
Crushed Tomatoes
1/2 cup
Crushed Tomatoes
Fresh Oregano
1 Tbsp
Chopped Fresh Oregano
Grapeseed Oil
1/4 cup
Grapeseed Oil
Brine
Water
16 cups
Water
Brown Sugar
2 cups
Brown Sugar
Juniper Berries
10
Juniper Berries
Polenta
Low-Sodium Chicken Broth
3 cups
Low-Sodium Chicken Broth
Heavy Cream
2 cups
Heavy Cream
Grey Sea Salt
to taste
Grey Sea Salt
Ground Nutmeg
1 pinch
Freshly Grated Ground Nutmeg
Polenta
1 cup
Butter
3 Tbsp
Parmesan Cheese
1/4 cup
Freshly Grated Parmesan Cheese
Fontina Cheese
1/4 cup
Freshly Grated Fontina Cheese
Nutrition Per Serving
VIEW ALL
Calories
1823
Fat
110.4 g
Protein
51.0 g
Carbs
147.6 g
Add to plan
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Red Wine Braised Beef Short Ribs with Soft Polenta
Save
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.
https://www.lg.com/global

Author's Notes

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.
Cooking InstructionsHide images
step 1
Preheat the oven to 300 degrees F (150 degrees C).
step 2
Combine Water (16 cups), Brown Sugar (2 cups), Kosher Salt (2 cups), Bay Leaves (2), and Juniper Berries (10) in a heavy gauge pot, bring to a boil, and cool. Submerge the Beef Short Ribs (4) in the brine for 1-2 hours. Remove from the brine and pat dry.
step 3
Heat the Grapeseed Oil (1/4 cup) in a large sauté pan over medium-high heat. Sear the short ribs on all sides until well browned. Transfer browned ribs to a braising pan or deep roasting pan. Remove half of the oil from the sauté pan, add the Carrot (1), Celery (3 ribs), Yellow Onions (2), and Garlic (1 bulb) and caramelize the vegetables over medium-high heat stirring frequently. Add half of the Crushed Tomatoes (1/4 cup) and the Red Wine (8 fl oz) and reduce while scraping all of the bits from the bottom of the pan. Reduce the wine until almost fully absorbed by the vegetables, or almost dry.
step 4
Add the Beef Stock (16 fl oz), and Sherry Vinegar (4 fl oz) and bring to a simmer. Pour this vegetable/wine/stock mixture over the ribs, cover tightly, and place in the oven for approx. 4 hours or until tender. Gently remove the ribs from pan with a large spatula to keep them whole. Reserve warm on a platter.
step 5
Bring Low-Sodium Chicken Broth (3 cups) and Heavy Cream (2 cups) to a boil in a medium pot. Add Grey Sea Salt (to taste), Ground Black Pepper (to taste), and Ground Nutmeg (1 pinch). Whisk in the Polenta (1 cup) and continue stirring over moderate heat until the polenta begins to thicken. Reduce heat to low. Cook, stirring from time to time, for 20 minutes. Stir in the Butter (3 Tbsp), then the Parmesan Cheese (1/4 cup) and Fontina Cheese (1/4 cup).
step 6
Strain braising liquid into a medium saucepan and skim off any fat. Add the remaining Crushed Tomatoes (1/4 cup) and reduce over medium-high heat until desired sauce consistency. Stir in Fresh Oregano (1 Tbsp) and spoon all of the sauce over the ribs to glaze nicely. Serve immediately with soft polenta or your choice of side dish.
Tags
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Gluten-Free
Beef
Shellfish-Free
Dinner
Fall
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