Braised Short Ribs
Succulent braised short ribs cooked in red wine, served with creamy parmesan polenta and gremolata.
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- •Short ribsBone-in English cut
- •SaltFor seasoning
- •2 parts OnionDiced
- •1 part CarrotDiced
- •1 part CeleryDiced
- •30 grams OilFor searing
- •30 grams Tomato paste
- •500 milliliters Red wineFor braising
- •Beef stock(optional)Or water, enough to cover ribs 3/4
- •2 Bay leaves
- •400 grams WaterFor polenta
- •100 grams PolentaCorn grits
- •40 grams Milk
- •30 grams Parmesan ReggianoGrated
- •1 tablespoon Butter
- •2 parts ParsleyChopped for gremolata
- •1 part GarlicMinced for gremolata
- •1 part Lemon zestFor gremolata
- •15 cranks Black pepperTo taste
- 1
Sprinkle salt over short ribs and optionally dry brine overnight in the fridge.
24h 0m
- 2
Preheat oven to 275°F (135°C).
5 min
- 3
Prepare mirepoix: 2 parts diced onion, 1 part diced carrot, 1 part diced celery.
10 min
- 4
Heat oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until deep brown. Set aside.
10 min
- 5
Add mirepoix and a pinch of salt to the pot. Cook for 8 minutes until starting to brown.
8 min
- 6
Add tomato paste and cook for 60 seconds until dark red.
1 min
- 7
Pour in red wine to deglaze the pan. Add short ribs back to the pot and fill with beef stock or water to cover ribs 3/4. Add bay leaves.
5 min
- 8
Bring to a simmer, cover slightly ajar, and braise in the oven for 4 hours.
4h 0m
- 9
Remove from oven, let cool, and refrigerate ribs and strained liquid separately.
2h 0m
- 10
For serving, reduce cooking liquid to a thick sauce over medium-low heat.
20 min
- 11
Reheat short ribs in the sauce for 15 minutes over low heat.
15 min
- 12
Prepare polenta: Boil water with salt, whisk in polenta, cook for 2 minutes, then let set for 10 minutes.
12 min
- 13
Mix polenta with milk, parmesan, and butter. Season with black pepper.
5 min
- 14
Prepare gremolata: Mix parsley, garlic, and lemon zest.
5 min
- 15
Plate polenta, top with short ribs, sauce, reserved vegetables, and gremolata.
5 min
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