Braised Short Rib with Herbed Polenta

When the weather turns chilly, nothing warms the soul like tender, slow-braised short ribs served over creamy herb polenta. The rich, savory flavors of the ribs are complemented by the smooth, earthy notes of our Cabernet Franc, making this pairing a match made in culinary heaven. Whether it’s a family dinner or a cozy evening at home, this dish is sure to impress and delight.

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Ingredients

For the Braised Short Ribs:

• 4 lbs bone-in beef short ribs

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 onion, diced

• 2 carrots, diced

• 3 celery stalks, diced

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 2 cups beef stock

• 1 cup dry red wine (Cabernet Franc works beautifully!)

• 1 sprig fresh rosemary

• 2 sprigs fresh thyme

• 2 bay leaves

For the Herb Polenta:

• 1 cup coarse polenta (or cornmeal)

• 4 cups water (or chicken stock for added flavor)

• 1/2 cup grated Parmesan cheese

• 2 tbsp unsalted butter

• 2 tsp chopped fresh herbs (such as parsley, thyme, or chives)

• Salt and pepper to taste

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Instructions

1. Prepare the Short Ribs:

1. Preheat your oven to 325°F (165°C).

2. Season the short ribs generously with salt and pepper.

3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs until browned on all sides, then remove and set aside.

2. Build the Flavor Base:

1. In the same pot, sauté the onion, carrots, and celery until softened. Add the garlic and cook for 1 minute.

2. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

3. Braise the Ribs:

1. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.

2. Add the beef stock, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

3. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

4. Prepare the Polenta:

1. About 30 minutes before the short ribs are done, bring 4 cups of water (or stock) to a boil in a medium saucepan.

2. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, for 25-30 minutes, until thick and creamy.

3. Stir in the Parmesan, butter, and fresh herbs. Season with salt and pepper to taste.

5. Serve:

1. Plate the creamy polenta and top with the braised short ribs. Spoon some of the rich braising liquid over the top.

2. Garnish with additional fresh herbs and serve alongside a glass of our Cabernet Franc.