Serve with a chunk of bread to soak up all the sauce.
16 (3-ounce) bone-in beef short ribs, trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup chopped onion
3/4 cup chopped shallots
1/2 cup chopped carrot
1/2 cup chopped celery
6 garlic cloves, sliced
1 rosemary sprig
2 1/2 cups cabernet sauvignon or other dry red wine
1 1/4 cups lower-sodium beef broth
1 teaspoon all-purpose flour
2 teaspoons water
1 tablespoon balsamic vinegar
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 garlic clove, minced
3 cups fat-free milk
1 cup water
5/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
How to Make It
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.
Preheat oven to 350°.
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.
To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
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.
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.
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 recommends....it needed it as far as we were concerned.
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.
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!!
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)
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