Balsamic-Braised Short Ribs with Creamy Parmesan Polenta
30min
1h 30min
3
720
Chef's Note
For the most tender short ribs, look for well-marbled pieces with good meat-to-bone ratio. You can make this dish a day ahead - the flavors actually improve overnight, and it's easier to remove the fat from the sauce when it's been chilled. Just reheat gently before serving.
Tags
Ingredients
2 pounds beef short ribs
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 minced garlic cloves
2 tablespoons tomato paste
1/3 cup balsamic vinegar
1 cup red wine
2 cups beef broth
2 whole bay leaves
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 cup cornmeal (for polenta)
2 cups milk
2 cups chicken broth (for polenta)
1/2 cup, grated parmesan cheese
2 tablespoons butter
2 tablespoons, chopped fresh parsley
Instructions
- 1
Preheat oven to 325°F (165°C).
- 2
Season 2 pounds of short ribs generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper on all sides.
- 3
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
- 4
Reduce heat to medium and add the diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook for 5-7 minutes until vegetables begin to soften.
- 5
Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- 6
Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring frequently.
- 7
Pour in 1/3 cup of balsamic vinegar, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 2-3 minutes.
- 8
Add 1 cup of red wine and simmer for 5 minutes to reduce slightly.
- 9
Return the short ribs to the pot and add 2 cups of beef broth, 2 bay leaves, 2 sprigs of rosemary, and 3 sprigs of thyme. The liquid should nearly cover the ribs.
- 10
Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise for 2 hours, or until the meat is very tender and nearly falling off the bone.
- 11
About 30 minutes before the ribs are done, prepare the polenta. In a medium saucepan, bring 2 cups of milk and 2 cups of chicken broth to a gentle simmer over medium heat.
- 12
Slowly whisk in 1 cup of cornmeal in a steady stream, whisking constantly to prevent lumps.
- 13
Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy.
- 14
Remove the polenta from heat and stir in 1/2 cup of grated parmesan cheese and 2 tablespoons of butter until melted. Season with salt to taste.
- 15
When the short ribs are done, carefully remove them from the braising liquid and set aside, keeping warm.
- 16
Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface.
- 17
Simmer the strained liquid over medium-high heat until reduced by about one-third and slightly thickened, about 10 minutes.
- 18
To serve, spoon the creamy polenta onto plates, top with short ribs, and drizzle with the reduced balsamic sauce. Garnish with 2 tablespoons of chopped fresh parsley.
Nutrition Information (per serving)
720
42g
45g
38g
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