Braised Short Ribs with Creamy Polenta

When it comes to hearty and comforting meals, braised short ribs should be a weeknight staple, especially during the colder months. While the thought of preparing short ribs might seem intimidating, it’s actually a straightforward and rewarding process. This dish is truly one of those “set it and forget it” recipes that will fill your home with warmth and delicious aromas.

Why Braised Short Ribs?

Braised short ribs are perfect for weeknight dinners because they require minimal hands-on time. Once you’ve prepped your ingredients and set everything to simmer, you can go about your evening while the flavors meld together beautifully. The only aspect that may feel daunting is creating a rich, flavorful gravy, but with the right tools and techniques, you’ll be well on your way to success.

Key Tips for Success

1. Dry Brining: One of my secret tips for achieving amazing braised short ribs is to dry brine them in advance. Season the ribs with salt and let them rest in the refrigerator for a minimum of 8 hours, or ideally 24 hours. This step enhances the flavor and tenderness of the meat.

2. Room Temperature: Before you start searing, allow your short ribs to come to room temperature. This ensures even cooking and helps achieve that perfect sear.

3. Wine for Flavor: Another essential ingredient in creating the gravy is a whole bottle of wine. The wine not only adds depth to the flavor but also helps tenderize the meat during the braising process.

Braised Short Ribs with Creamy Polenta

Prep: 30 minutes

Cook: 3 to 4 hours

Serves: 4 to 6

INGREDIENTS

4-5 pounds of beef short ribs

Kosher salt (for dry brining)

1 bottle of red wine (such as Cabernet Sauvignon or Merlot)

2 cups beef broth

1 onion, diced

3 cloves garlic, minced

2 carrots, diced

2 tablespoons tomato paste

1-2 sprigs of fresh thyme

2 cups creamy polenta (prepared according to package instructions)

Olive oil (for searing)

Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Prepare the Ribs: The day before cooking, generously season the short ribs with kosher salt and place them in the refrigerator for at least 8 hours, or up to 24 hours.

2. Sear the Ribs: Before cooking, remove the short ribs from the refrigerator and let them come to room temperature. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3. Make the Gravy: In the same pot, add the diced onion, carrots, and garlic. Sauté for about 5 minutes until softened. Stir in the tomato paste, cooking for an additional 2 minutes. Pour in the bottle of red wine and beef broth, scraping up any browned bits from the bottom of the pot.

4. Braise the Ribs: Return the short ribs to the pot and add fresh thyme. Bring the liquid to a simmer, then cover and transfer to a preheated oven at 300°F (150°C). Braise for about 3 hours, or until the meat is tender and falling off the bone.

5. Serve: Prepare creamy polenta according to package instructions. Serve the braised short ribs over the polenta, spooning the rich gravy on top. Garnish with fresh parsley.

Braised short ribs with creamy polenta make for an indulgent yet approachable weeknight meal. With a little preparation and some patience, you can create a dish that is as comforting as it is impressive. So, don’t shy away from this delicious recipe; embrace it as a staple for your colder months, and enjoy the rewards of a truly satisfying meal.