Braised Beef Short Ribs with Polenta and Red Wine Sauce Recipe

This Braised Beef Short Ribs recipe is a true testament to the art of slow cooking, bringing out the best in each ingredient. The combination of tender beef, creamy polenta, and a rich red wine sauce creates a dish that's not only flavourful but also comforting. The layers of taste and texture make it an excellent choice for a special dinner or a cosy family meal.

Course Main Course

Cuisine France

Keyword Beef Short Ribs, Beef Short Ribs recipe, Braised beef, Braised Beef Short Ribs with Polenta and Red Wine Sauce, Slow Cooked Teriyaki Beef Recipe

Prep Time 30

Cook Time 3

Servings People

Calories 445

Ingredients

For the Beef Short Ribs

8 beef short ribs
Salt and freshly ground black pepper
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, minced
2 tbsp tomato purée
750 ml cooking red wine
500 ml beef stock
2 sprigs fresh thyme
2 bay leaves

For the Polenta

200 g polenta
800 ml water
50 g unsalted butter
50 g grated Parmesan cheese
Salt and freshly ground black pepper

Garnish

2 tomatoes, chopped
Fresh parsley or basil leaves

Instructions

Prepare the Beef Short Ribs

Preheat your oven to 150°C (300°F).
Season the beef short ribs generously with salt and pepper.
Heat the olive oil in a large ovenproof pot over medium-high heat. Add the ribs and brown them on all sides, about 8-10 minutes. Remove the ribs and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5minutes until the vegetables start to soften.
Stir in the tomato purée and cook for another 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot.
Add the beef stock, thyme, and bay leaves. Return the ribs to the pot, making sure they are mostly submerged in the liquid.
Bring to a gentle simmer, then cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours or until the meat is tender and falling off the bone.

Prepare the Polenta

In a saucepan, bring the water to a boil. Gradually whisk in the polenta, reducing the heat to low.
Cook, stirring frequently, for about 30 minutes or until the polenta is thick and smooth
Stir in the butter and Parmesan cheese, then season with salt and pepper to taste.

Finish the Dish

Once the ribs are cooked, remove them from the pot and keep warm.
Skim any excess fat from the surface of the sauce, then bring the sauce to a boil and reduce it slightly until it thickens.

To Serve

Spoon the creamy polenta onto plates.
Place short ribs on top of each serving of polenta
Drizzle with the rich red wine sauce.
Garnish the dish by scattering chopped fresh tomatoes over the top, adding a burst of colour and freshness. Sprinkle a few chopped basil or parsley leaves to provide an aromatic and vibrant touch.

Notes

When selecting tomatoes for garnish, opt for those that are firm yet ripe, ensuring a balance of sweetness and acidity. Fresh herbs for the garnish will add a burst of colour and flavour to your dish.

Make sure to have all these ingredients ready before you begin, as it will streamline the cooking process and ensure you achieve the best possible result.

Cooking Polenta

To achieve perfectly creamy polenta, bring water or chicken stock to a boil in a saucepan. Gradually whisk in the polenta, ensuring there are no lumps. Lower the heat and let it simmer, stirring frequently, until the polenta thickens and becomes creamy. This usually takes about 20-25 minutes. Stirring consistently helps to prevent the polenta from sticking to the bottom of the pan and ensures a smooth texture.

As the polenta cooks, it will begin to pull away from the sides of the pan. At this point, stir in butter and grated Parmesan cheese to add richness and depth to the flavour. Continue to stir until the cheese is fully melted and incorporated. The butter and cheese enhance the polenta's creamy consistency, making it an ideal accompaniment to the braised beef short ribs.

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