Braised Beef Short Ribs with Polenta and Roasted Vegetables

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All Things Wine

Ingredients:

For Beef Short Ribs:

- 1.5 kg beef short ribs
- 30 ml olive oil
- Salt and freshly ground black pepper
- 2 medium carrots (about 150 grams), chopped
- 2 celery stalks (about 150 grams), chopped
- 1 large onion (about 150 grams), chopped
- 3 cloves garlic, minced
- 30 grams tomato paste
- 240 ml red wine (use a similar profile wine for cooking, if available)
- 480 ml beef broth
- 2 bay leaves
- A few sprigs of fresh thyme

For Polenta:

-240 grams polenta (coarse cornmeal)
- 960 ml water
- Salt, to taste
- 60 grams unsalted butter
- 60 grams grated Parmesan cheese

For Roasted Vegetables:

- 300 grams cherry tomatoes
- 2 medium zucchinis (about 300 grams), sliced
- 1 red bell pepper (about 150 grams), sliced
- 30 ml olive oil
- Salt and freshly ground black pepper
- Fresh herbs (e.g., thyme or rosemary), for garnish  

Instructions:

Braise the Beef Short Ribs:

1. Preheat your oven to 160°C (325°F). Season the short ribs with salt and pepper.

2. Heat olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the short ribs on all sides, then remove and set aside.

3. In the same pot, add the carrots, celery, onion, and garlic. Cook until softened.

4. Stir in the tomato paste and cook for another 2 minutes.

5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.

6. Add the beef broth, bay leaves, and thyme. Return the short ribs to the pot. Bring to a simmer, then cover and transfer to the oven. Braise until the meat is very tender, about 2.5 to 3 hours.

Cook the Polenta:

1. In a large saucepan, bring the water to a boil. Gradually whisk in the polenta.

2. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 30 minutes.

3. Stir in the butter and Parmesan cheese. Season with salt to taste.

Roast the Vegetables:

1. Toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and pepper.

2. Spread the vegetables on a baking sheet and roast in the oven at 190°C (375°F) until tender and slightly caramelized, about 25 minutes.

Serve:

Place a serving of creamy polenta on each plate.Top with a beef short rib and some of the braising liquid. Arrange the roasted vegetables around the sides. Garnish with fresh herbs.   

Wine Pairing