Red Wine Braised Boneless Short Ribs with Cheesy Polenta
Serves 4
45 mins prep
180 mins cook
60 mins Brine
0 mins total
These boneless short ribs are oven-braised low and slow in a rich red wine reduction until fall-apart tender. Served on top of a creamy polenta.
Short Ribs
The Sauce
For Finishing
Cheesy Polenta
Brine the Short Ribs: Season the short ribs evenly with kosher salt. Refrigerate uncovered for at least 1 hour and up to 12 hours. Remove from the refrigerator 30 minutes before searing.
lb boneless beef short ribs
tsp kosher salt
Reduce the Wine: Add the red wine and balsamic vinegar to a saucepan. Bring to a simmer over medium heat and reduce by half until slightly thickened and syrupy. Set aside.
ml bottle dry red wine
cup balsamic vinegar
Sear the Short Ribs: Preheat a Dutch oven or braising pan over medium heat for 5 minutes. Add a thin layer of oil. Sear the short ribs on all sides until deeply golden. Transfer to a plate.
neutral oil
Build the Base: In that same pan, add the onion, shallots, garlic, celery, and 1 parsnip to the pan. Cook over medium heat, stirring occasionally, until golden, about 7 to 8 minutes. Stir in the peppercorns, allspice, maple syrup, dried shiitake mushrooms, and miso. Cook for 2 minutes until fragrant.
onion
shallots
garlic cloves
celery ribs
parsnip
tbsp black peppercorns
tsp allspice
tbsp maple syrup
oz dried shiitake mushrooms
tbsp red miso
Braise: Return the short ribs to the pan. Pour in the beef broth and the reduced wine mixture. Lay the parsley over the top. Bring to a simmer, cover, and transfer to a 375°F (190°C) oven for 30 minutes. Reduce the oven temperature to 325°F (165°C) and continue braising for about 2 hours, or until the meat is very tender.
cup beef bone broth or stock
bunch parsley
Strain and Thicken the Sauce: Remove the short ribs from the pan and set aside. Strain and reserve the braising liquid, pressing firmly on the veggies to extract as much liquid as possible. Transfer the liquid to a saucepan and bring to a simmer. Mix the cornstarch with a few tablespoons of the hot liquid to form a slurry, then add gradually to the sauce, stirring until thickened to your liking.
tbsp cornstarch
Make the Polenta: Bring the broth (or water) and milk to a simmer on high heat. Once boiling, change the heat to low and whisk in the polenta, removing any lumps. Cover and let simmer for 20-25 minutes, stirring frequently. Add cheddar, salt, pepper, heavy cream and mix well. Turn off the heat and add the butter.
Fry the Parsnips: Fry the matchstick parsnip in hot oil until golden and crisp. Drain on paper towels and season lightly with salt.
parsnips
neutral oil
Wilt the Spinach: In a large skillet over medium heat, add the spinach, season with salt and pepper, and cook for 1 to 2 minutes until just wilted.
oz fresh spinach
kosher salt
black pepper
Finish: Return the short ribs to the thickened sauce and gently warm through.
Serve: Spoon the short ribs and sauce over cheesy polenta. Add the wilted spinach, top with crispy parsnips, and finish with sliced chives.
chives
