Braised Chuck Short Ribs with Red Wine and Parmesan Polenta

Ingredients

• 2.5 lb Chuck Short Ribs (bone‑in, trimmed)
• 3 tbsp Olive Oil (extra virgin)
• to taste Flaky Sea Salt (season ribs)
• to taste Freshly Cracked Black Pepper (season ribs)
• 1 cup Carrot (peeled and diced)
• 1 cup Celery (diced)
• 1 cup Onion (peeled and diced)
• 1 tbsp Fresh Rosemary (stems removed, finely chopped)
• 1 tbsp Fresh Thyme (leaves stripped, finely chopped)
• 2 tbsp Tomato Paste (concentrated)
• 1 cup Red Wine (dry red wine, such as Cabernet Sauvignon)
• 2 cup Beef Stock (low‑sodium)
• 1 leaf Bay Leaf
• 1 cup Polenta (coarse cornmeal) (dry)
• 3 cup Water (for polenta)
• 2 tbsp Unsalted Butter (cut into pieces)
• 0.5 cup Parmesan Cheese (freshly grated)

Instructions

1. Preheat Dutch Oven

   Place the Dutch oven on the stovetop over medium‑high heat and let it warm for a few minutes until a drop of water sizzles.

   Time: PT5M

2. Season the Short Ribs

   Pat the short ribs dry, then rub them all over with flaky sea salt and freshly cracked black pepper.

   Time: PT5M

3. Sear the Ribs

   Add 2 tbsp olive oil to the hot Dutch oven. Working in batches, place the ribs in the pot and sear each side until a deep brown crust forms, about 2‑3 minutes per side.

   Time: PT8M

4. Set Ribs Aside

   Using tongs, transfer the seared ribs to a plate and set aside while you build the braising base.

   Time: PT2M

5. Sauté Mirepoix

   Add an additional 1 tbsp olive oil if needed, then add the diced carrot, celery, and onion. Cook, stirring occasionally, until the vegetables soften and begin to turn golden, about 4 minutes.

   Time: PT5M

6. Add Herbs and Tomato Paste

   Stir in the chopped rosemary, thyme, and tomato paste. Cook for 1‑2 minutes, allowing the paste to coat the vegetables and deepen in color.

   Time: PT2M

7. Deglaze with Red Wine

   Pour in 1 cup red wine, stirring to dissolve the browned bits. Let the wine reduce by half, about 3 minutes.

   Time: PT3M

8. Add Stock and Return Ribs

   Add 2 cups beef stock, the bay leaf, and return the seared ribs to the pot. Ensure the ribs are at least half submerged in the liquid.

   Time: PT2M

9. Braise in the Oven

   Bring the pot to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F. Braise for 3 hours, or until the meat falls apart easily with a fork.

   Time: PT3H

   Temperature: 325°F

10. Prepare Parmesan Polenta

    While the ribs braise, bring 3 cups water to a boil in a saucepan. Whisk in 1 cup polenta slowly, reduce heat to low, and cook, stirring constantly, for 5‑7 minutes until thick and creamy. Stir in 2 tbsp butter, 0.5 cup grated Parmesan, and a pinch of salt.

    Time: PT10M

    Temperature: 212°F

11. Finish the Sauce

    Remove the ribs from the pot and set aside. Skim excess fat from the braising liquid, then simmer uncovered for 5 minutes to concentrate flavors. Adjust seasoning with salt and pepper if needed.

    Time: PT5M

12. Plate and Serve

    Spoon a generous mound of Parmesan polenta onto each plate, top with a short rib, and drizzle with the reduced braising sauce. Garnish with a sprinkle of fresh chopped herbs.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chuck Short Ribs: Beef short plate, Beef shank
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Flaky Sea Salt: kosher salt
• Instead of Freshly Cracked Black Pepper: ground black pepper
• Instead of Carrot: parsnip
• Instead of Celery: fennel
• Instead of Onion: shallot
• Instead of Fresh Rosemary: 1 tsp dried rosemary
• Instead of Fresh Thyme: 1 tsp dried thyme
• Instead of Tomato Paste: crushed tomatoes
• Instead of Red Wine: beef broth + 1 tbsp red wine vinegar
• Instead of Beef Stock: chicken stock, vegetable stock
• Instead of Bay Leaf: none
• Instead of Polenta (coarse cornmeal): instant polenta (adjust liquid)
• Instead of Water: low‑sodium broth for richer flavor
• Instead of Unsalted Butter: olive oil
• Instead of Parmesan Cheese: Grana Padano

Equipment Needed

• Dutch Oven (oven‑safe)
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups and Spoons
• Tongs
• Ladle
• Oven
• Saucepan (for polenta)
• Whisk

Critical Steps — Do Not Skip

• Searing the short ribs to develop deep flavor.
• Ensuring the ribs are at least half submerged in the braising liquid.
• Braising for the full 3 hours at a steady 325°F for fork‑tender meat.
• Cooking the polenta with constant stirring to avoid lumps.

Chef Tips from the Video

• Pat the ribs dry before seasoning; moisture hinders browning.
• Use a dry‑aged red wine for deeper flavor complexity.
• Add a small knob of butter at the end of the sauce for a glossy finish.
• For extra herb aroma, tie the rosemary and thyme sprigs together with kitchen twine and remove before serving.

Troubleshooting

Storage

Refrigerator: Store ribs and sauce in an airtight container for up to 4 days. Reheat gently on the stovetop.

Freezer: Cool completely, then freeze ribs with sauce in a freezer‑safe bag for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Polenta can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• The short ribs can be braised a day ahead; reheat gently with a splash of stock.
• Polenta can be made ahead, cooled, and reheated with a little extra water or broth.

Frequently Asked Questions