Braised Short Ribs w/ Parmesan Polenta

I have always been a huge fan of short-ribs, so it was only fair to try making my own at home. This recipe does take quite a bit of prepping and cooking time, but I promise you the end result is so worth it-OFF THE BONE WORTH IT! I decided to pair this with a creamy, cheesy polenta which compliments the short-ribs so well. I hope you enjoy this recipe as much as we do!

Short Ribs Ingredients

• 9 bone-in short ribs
• 2 tbsp olive oil
• 5 stalks of celery
• 1 shallot, diced
• 2 tbsp butter
• handful of baby carrots
• 1 tbsp tomato paste
• 1 tbsp dijon mustard
• 5 cloves of garlic, minced
• 2 tbsp flour
• 1 bay leaf
• 1 cup chicken stock
• 1 cup of red wine (we used cabernet sauvignon)
• 3 sprigs of rosemary
• 2 sprigs of sage
  • I make a sauce to incorporate before placing the short ribs the oven (this is completely optional since I have made it both ways, and it still tastes amazing. This adds a bit of a tang).
    • 1/4 cup coconut aminos
    • 1 tsp rice vinegar
    • 1 tbsp honey
    • 1 tsp red pepper flakes or sriracha

Short Rib Cooking Instructions

• Preheat oven at 350 degrees.
• Sprinkle salt and pepper all over your short-ribs, making sure to get all sides.
• Heat olive oil in your dutch oven over medium-high heat. I use a 6qt dutch oven.
• Once heated, place your short-ribs inside the dutch oven and brown on each side. I did 4 at a time since that was all that fit.
• Once browned, remove the ribs from the dutch oven and place them in a separate plate.
• Add the butter and shallot. Cook until translucent, roughly 5-6 minutes.
• Now add the carrots and celery and cook for an additional 5 minutes.
• After 5 minutes, add the minced garlic and cook for an additional minute.
• Add the flour, tomato paste, and dijon mustard. Stir to make sure all ingredients in the pot are coated.
• Pour in the wine and raise the temperature to high until it begins to simmer. Make sure to deglaze the dutch oven by scraping the bottom. Once deglazed, bring the heat down to medium.
• Add the chicken stock.
• Now add the short-ribs back into the dutch oven.
• Stir in the additional sauce mentioned above if using it.
• Add the rosemary, sage, and bay leaf.
• Cover and place in the oven for 2 hours and 45 minutes.
• Enjoy!

Polenta Ingredients

• 3 tbsp butter, unsalted
• 1 1/2 cups whole milk
• 2 cups of half and half
• 1 cup yellow cornmeal (I buy coarse ground, meaning it will produce a creamy polenta with some texture)
  • You may choose to use stone ground if you’d like, and this type of cornmeal has a lot of texture and a rich corn flavor
• 1/2 cup parmesan cheese
• 1/4 cup mascarpone cheese
• Salt & pepper, to taste

Polenta Cooking Instructions

• Grab a pot and set to medium heat.
• Place the butter in the pot and allow it to melt.
• Once the butter is melted, add the milk, half & half, cornmeal, salt & pepper to the pot.
• Stir frequently for roughly 10-12 minutes.
• You will know your polenta is done once it becomes thicker and creamy.
• Once it has thickened, add the cheeses and stir for about 2-3 minutes.
• Remove from stove and enjoy!

Note: If you do not want to use alcohol for your recipe, feel free to use beef/chicken broth as a substitute. If you do not use wine, skip the deglazing step. I have also opted out of using the half and half in the polenta in the past and just replaced it with chicken stock, and it is delicious as well.

Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.

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