Braised Short Ribs

Prep Time 20

Cook Time 2 30

Servings

Calories 771kcal

Ingredients

Short Ribs

3 TBSP Extra-virgin olive oil
2 Beef short ribs with the bone (about 10oz per short rib)
1/4 cup All-purpose flour
1 cup Onion diced
3 Carrots chopped
2 TBSP Tomato paste
1 cup Red wine dry wine such as Pinot Noir
2.5 cups Beef broth
2 sprigs Fresh thyme
2 sprigs Fresh rosemary
2 Dinner rolls
2 tsp Butter

Seasoning

Salt to taste
Black pepper to taste

Polenta

1.5 cups Chicken broth
1/2 tsp Salt
1/3 cup Polenta
1 TBSP Butter
1/4 cup Parmigiano Reggiano cheese grated
1 TBSP Fresh parsley chopped

Green Beans

1 cup Green beans

Lime Spritzer

24 oz Sparkling water
4 wedges Lime

US Customary - Metric

Instructions

Preheat the oven to 350°F (176°C).
Short ribs should be attached to a bone as pictured.
Season the ribs with salt and pepper and coat on all sides with flour. In a large dutch oven or oven-safe pot with a lid, heat 2/3 of the oil over medium-high heat. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Add the remaining oil, add the onion and carrots and cook for a few minutes, mix in the tomato paste stirring constantly for 2 minutes.
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Stir in the beef broth. Taste and season with salt and black pepper, if needed.
Add ribs and (whole) sprigs of thyme and rosemary to the pot.
Cover with the lid and place into the oven. Cook at 350°F (176°C) for 2 hours, then reduce heat to 325°F (162°C) and cook for an additional 30 minutes. Ribs should be very tender, nearly falling off the bone.
Remove the pan from the oven and allow rest for 20 minutes, before serving. Skim off the fat that has risen to the top of the liquid using a ladle and remove the thyme and rosemary stems.
While the ribs are resting, make the polenta: Bring broth and salt to a boil in a large saucepan; pour polenta slowly, whisking constantly until there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for about 15 to 20 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off the heat and gently stir the butter into the polenta until it partially melts; whisk the cheese into the polenta until the cheese has melted. Then stir in parsley. Season with salt and pepper to taste.
Make the green beans: Place the green beans in a saute pan and cover with water. Bring to a simmer on medium-high heat. Cook until tender, about 3 to 5 minutes. Then drain well. Season with salt to taste.
Warm the roll in the oven for 2 to 3 minutes then spread with butter.
Mix the sparkling water and lime wedges. Serve over ice if desired.
Place the short ribs over the polenta and spoon the sauce over top. Serve with green beans, bread, and spritzer.

Nutrition