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Cabernet Braised Short Ribs over Creamy Parmesan Polenta

Cabernet Braised Short Ribs over Creamy Parmesan Polenta

  • Servings: 6-8
  • Difficulty: medium
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Cabernet Braised Short Ribs over Creamy Parmesan Polenta

I don’t ever recall having short ribs…ever. I am embarrassed to admit it but when at a restaurant and I want meat I always lean towards Filet Mignon. Ive looked at them in their package and thought “whats the big deal and where is the meat?” However people tend to rave about them. Lately in fact, I am either hearing more people liking them or just noticing them.

So I decided this week I would give them a try. Monday night we went to a dinner party for some of Jill’s friends from work. The hostesses husband served… short ribs. Perfect timing because I was planning to make them in two days from the party and I could give them a test run to see if I actually wanted to make them. They were fantastic and now I get it…. basically melt in your mouth meat with layers of flavors because they cook so long. You get the fat and the concentrated sauce creating really sophisticated flavors.

They are pretty rich so having them served or mashed potatoes or polenta seems fairly common. You need something to balance the richness from the wine sauce. You know “a ying and a yang thang.”


Short Ribs (if small think 4 per person or if they are long maybe 2)
3 carrots diced
3 onions diced
3 celery stalks diced
10 gloved of garlic (minced)
2 tbs of tomato paste
1 bottle of Cabernet Sauvignon
2-4 cups of beef stock
3 tbs of flour
3 tbs of grape seed oil
2 sprigs of rosemary
2 sprigs of oregano
4 sprigs of thyme
3 bay leaves

Parmesan Polenta
4 1/2 cups of water
1 1/4 cups of yellow cornmeal
1 cup of grated Parmesan cheese
2/4 cups of whole milk
4 tbs of unsalted butter
Kosher Salt and Black Pepper

Before the steps let me paint the picture for you. We are going to sear, sweat the veggies, reduce the wine by half while thickening it and then bake them in the oven. The “sauce” will be strained so don’t worry about the sprigs of herbs nor the dice of your veggies.

1. Short ribs…. In a large pot on medium high heat add 3 tbs of grapeseed oil. Dust your short ribs with Kosher salt and black pepper. Once your pan is hot enough sear your short ribs on all sides working in batches (careful not to crowd the pan) Remove the seared short ribs and set them aside.

2. Remove the rendered fat and oil left behind EXCEPT for about 3-4 tablespoons. Add your chopped carrots, celery, onion to the oil/fat and sweat them out.

3. Once translucent add the 3 tbs of flour and tomato paste stirring constantly for about 3-5 minutes. Pour in your wine and add the seared short ribs back into the pot. Simmer and reduce by half. (30mins or so).

4. Add the garlic, herbs and beef stock to cover the ribs. Bring to a boil and put the dutch oven into your oven at 350 degrees for 2 1/2 hours.

5. Remove the spare ribs and wrap them in foil while you filter your sauce by pouring through a cheese cloth or fine meshed strainer. Maintain some of the sauce to pour over the top of the dish.

6. For the polenta, I boiled the water with a tbs of salt and then slowly whisked in the yellow cornmeal. Reduce the heat to low and cook the cornmeal for about 17-20 minutes. Stir often. Once it thickens, remove from heat and add the milk, butter and Parmesan cheese. Salt and Pepper to taste.
Take a large bowl and spoon in the polenta. Place your short ribs on top of it and ladle a little of the strained sauce over the top and garnish with a sprig of herb.