Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
2 Hours 21 Mins
Serves 8

Serve with a chunk of bread to soak up all the sauce.

How to Make It

Step 1

Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

Step 2

Preheat oven to 350°.

Step 3

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

Step 4

To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.

Step 5

To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

Ratings & Reviews

London1's Review

February 15, 2014
Liked the taste, especially with a squeeze of fresh lemon. Bit of a pain to make due to the number of steps required but overall very easy

ajb1978's Review

February 14, 2014
This recipe is amazing. If you buy nice short ribs it will be a restaurant quality dish. I save this for special occasions as it is expensive and slow but it is sooooo worth it. Make this!!!

nelsonmichellem's Review

December 22, 2013
I've made this with the wine and have substituted brown ale for the wine. Both worked well. I served the beer braised short ribs with fresh egg noodles instead of the polenta. I'm serving this for Christmas Eve dinner with my extended family. Great recipe.

meghan001's Review

December 31, 2012
Made this last night. So good! This is a great meal for a dinner with friends.

ktleyed's Review

December 10, 2012

alissaj0454's Review

September 25, 2012
I would definitely make this again, my husband loved it but suggested that we make it with pork instead. Loved the polenta and the sauce was delicious. I added a side of sauteed brussel sprouts for some greens. I do agree with some of the other reviews that I've read, it was too fatty, grossed me out a little. I hope that by maybe substituting pork the fatty aspect will no longer be a problem. Also, one more thing, we added a lot more salt then what the recipes needed it as far as we were concerned.

ttsholland's Review

May 10, 2012
Very nice flavours, rather fatty even though I trimmed the meat. Not sure I'd make it again, too rich. First time working with short ribs, thanks for the lesson!

KellyDiff's Review

March 05, 2012
This was my first time cooking short ribs, and I made them for my husband's birthday dinner. Overall, the meal came out well, and very tasty. However, I had difficulty finding shortribs that weren't all fat & bone, and after I trimmed the ones I did get, I felt like there was very little meat left to braise. It got a little dry in the oven (although I didn't have an oven proof lid, so I was using tin foil), so I added some more broth - but I think this might have been even better cooked at a lower temp for a longer time.

MichelleH29's Review

February 23, 2012
LOVE this! New fave recipe now for short ribs. I did not make the parm polenta or gremolata, though--served instead with medium egg noodles. Followed recipe exactly, but due to work schedule, ended up making and leaving for hubby to take out of oven while I was gone. It consequently sat around for 3 hours before I could finish it (the step where you strain it and add the flour/water, etc)--did not harm it at all and maybe even gave it time for the flavors to meld even more. At any rate, awesome stuff, will have again for sure!!

pb5542's Review

February 13, 2012
I LOVE this recipe. I have made it several times and each time my family finishes every last bite. Last night I served it to friends who could not stop eating it. The remolade on the top is the best. Definitely worth the time and effort. A keeper in my house!! (we don't care for polenta, so I sub mashed potatoes....never a bite left)