Tag Archives: braised short ribs

A Perfect Shout Out for Cooler Weather – Braised Short Ribs with Creamy Polenta

As much as summer may be trying to hang on here in the last few days of September, there have been some very cool nights here lately, making it feel much more like fall now. It is nice to have the window open in the evening to feel the cool air instead of the air conditioning. It is also a great sign that cooking more things like soups, stews and braises is right on the horizon. I have already started in on making some fall like dinners when I have had the chance to. One meal I particularly enjoy is short ribs. Unfortunately, as is the case with many of the meats that you find for sale today, short ribs tend to be very expensive, particularly if you are looking to feed several people. I had purchased some as part of a package of fresh meat I had purchased from Bishop Farms at a farmers market not that long ago so I had more than enough on hand to feed the three of us. I had been saving this recipe that I had found from Williams-Sonoma for braised short ribs with a creamy polenta and this seemed like the perfect opportunity to give it a try.

Braised Short Ribs with Creamy Polenta

3 tablespoons olive oil

6 pounds bone in, individual-cut short ribs

4 teaspoons kosher salt

1 teaspoon freshly ground pepper

1 yellow onion, chopped

2 carrots, diced

6 cloves garlic, chopped

1/3 cup all-purpose flour

2 cups red wine

3 cups beef stock or broth

2 tablespoons tomato paste

1 tablespoon minced fresh rosemary

1 bay leaf

1 cup milk

1 1/3 cups quick-cooking polenta

1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving


Preheat the oven to 325°. In a Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Season the short ribs with 2 teaspoons of the kosher salt and the pepper. In batches so you can avoid overcrowding, and the short ribs to the pot and cook, turning occasionally, until the short ribs are browned on all sides, about 5 to 6 minutes per batch. Transfer the short ribs to a separate plate.

Add the remaining 1 tablespoon of olive oil to the pot and heat it. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 to 6 minutes. Stir in the garlic and cook until the garlic is fragrant, about one minute. Sprinkle in the all-purpose flour and stir it well. Slowly stir in the red wine, then the beef stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place the pot in the oven, and cook the short ribs, moving the position of the ribs every forty-five minutes or so to be sure that they are covered with liquid and are cooking evenly, until the short ribs are very tender, about 2 1/2 to 3 hours. Transfer the short ribs to a deep serving platter (do not worry if the meat separates from the bones; this should happen), and tent the platter with aluminum foil to keep the short ribs warm.

Let the cooking liquid stand for five minutes. Skim off the fat from the surface of the cooking liquid and discard the fat. Bring the liquid to a boil over high heat. Cook, stirring, until the liquid is reduced by about one-fourth, about 10 to 12 minutes. Discard the bay leaf. Return the short ribs to the pot.

Just before serving, make the polenta: In a heavy saucepan, bring 3 cups of water, the milk and the remaining 2 teaspoons of kosher salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 to 3 minutes. Stir in the 1/2 cup of the Parmigiano-Reggiano cheese. Divide the polenta among warmed serving bowls or plates, top the polenta with the short ribs and the sauce and serve at once.

A meal like this involving short ribs is pretty elegant and since it takes quite a lot of time to cook, it is likely something you are going to want to save to use for a Sunday dinner or another meal on the weekend. The recipe itself is fairly basic but the short ribs take on a great deal of flavor and as the fat in the short ribs starts to break down the meat becomes more tender and succulent. The gravy adds just the right touch to the short ribs and tastes great when served over the polenta. If you did not want to have polenta, you could just as easily substitute mashed potatoes or even rice if you prefer, but the polenta seems to go really well with this type of meal. This is a great one to do when you are having people over as the recipe indicated serves six. I did halve the recipe so it was better suited for just three of us and we still had some leftovers. The leftover short ribs are great to use for a whole bunch of different meals. You can easily remove the meat from the bones and shredded and use the meat for things like tacos or put it back in the sauce and just serve it over rice or pasta. I served this with some Brussels sprouts and some homemade bread to complete the meal.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



Posted by on September 28, 2016 in Beef, Cooking, Dinner


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Slow Cooking Short Ribs

Tonight’s dinner is all about short ribs. Short ribs are all about the meat and the sauce, and this recipe gives a great deep flavor for both and most of the work is done in the slow cooker.

Red Wine-Braised Short Ribs

5 pounds bone-in shirt ribs, meat and bones separated

Salt and pepper

 2 tablespoons vegetable oil

2 onions,chopped medium

1 carrot, peeled and chopped medium

1 celery rib, chopped medium

2 tablespoons tomato paste

1 tablespoon minced fresh thyme, or 1 teaspoon dried

3 tablespoons all-purpose flour

2 cups dry red wine

2 tablespoons balsamic vinegar

2 cups chicken broth

2 bay leaves

2 tablespoons minced fresh parsley

Separate the meat from the bones by inserting a knife between the rib and meat, staying as close to the bone as possible. Saw the meat off the bone and set aside. Arrange the beef bones in a dish and microwave (in batches, if your microwave is small) until well browned, 10 to 15 minutes; transfer the bones to the slow cooker.

Dry the short ribs meat with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Brown half of the short ribs well on all sides, 7 to minutes; transfer the meat to the slow cooker. Repeat with the remaining tablespoon of oil and the remaining short ribs; when done, transfer them to the slow cooker.

Add the onions, carrot, celery, tomato paste and thyme to the fat in the skillet and cook over medium-high heat until the onions are softened and lightly browned, about 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the wine and the vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 5 minutes; transfer to the slow cooker.

Stir the broth and the bay leaves into the slow cooker. Cover and cook until the beef is tender, 9 to 11 hours on low or 5 to 7 hours on high. Transfer the short ribs to a serving platter and tent loosely with aluminum foil. Let the braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon. Strain the braising liquid, discarding the solids, and season with salt and pepper to taste. Stir in the parsley. Spoon 1 cup of sauce over the short ribs and serve with the remaining sauce on the side.

Microwaving the bones before cooking may seem a little odd, but it actually does two things for you: first, it renders out a lot of unwanted fat (short ribs can be very greasy) and second, it gives the bones a roasted flavor which in turn deepens the sauce during the long cooking time. It’s a little work at first with the microwave and the skillet, but I think you’ll be happy with the results if you put the work into it.

I am serving the short ribs with mashed potatoes. Mashed potatoes go perfectly with this meal and  placing a couple of the ribs with the sauce directly over the mashed potatoes is delicious. I have posted my recipe for mashed potatoes before, so if you would like to check it out, feel free to click here to get it. I am also keeping the vegetable simple with just some steamed broccoli to round out the meal.

That’s all there is to this dinner. Mondays seem to cry out for a nice, slow cooker meal. So many of us are ready to crash by the time the day ends on Monday, so it would be nice to come home to meal that is just about done. You can even peel the potatoes ahead of time and just leave them in a pot of water on the stove so you can just turn it on and go when you get home.

Tomorrow night’s meal is a simple Spaghetti and Meatballs, which I have made before. I may do a slight variation on it this time, so check back and see how the recipe looks. I’ll also be writing about a couple of items I am looking to purchase to make cooking a little easier and fun, so check back and see those as well. If you have any questions, comments, suggestions or recipes you may be looking for, please feel free to leave a comment and I’ll get back to you. I hope everyone is enjoying the warm weather today. Spring is right around the corner, and I’ll be cleaning up the grill soon so we can start using that for cooking too! Enjoy your day and enjoy your meal!


Posted by on March 12, 2012 in Beef, Cooking, Dinner, Potatoes, Slow Cooker Meals


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