Braised Red Wine Short Ribs with Parmesan Polenta and Gremolata

Ingredients

• 2 lb Short Ribs (bone‑in English cut, trimmed)
• 1 tbsp Kosher Salt (for dry brine and seasoning)
• 30 g Vegetable Oil (about 2 tbsp, enough to coat the bottom of the Dutch oven)
• 1 cup Onion (diced, about 150 g)
• 1/2 cup Carrot (diced, about 60 g)
• 1/2 cup Celery (diced, about 50 g)
• 30 g Tomato Paste (about 2 tbsp)
• 500 ml Red Wine (full‑bodied, e.g., bourbon‑barrel aged)
• 2 cup Beef Stock (or water, enough to reach 3/4 up the ribs)
• 2 Bay Leaves
• 100 g Polenta (Corn Grits) (fine or medium grind)
• 400 ml Water (for cooking polenta)
• 5 g Salt (for polenta water)
• 40 g Whole Milk (about 3 tbsp)
• 30 g Parmesan Reggiano (freshly grated)
• 1 tbsp Unsalted Butter (cut into cubes)
• 2 tbsp Fresh Parsley (chopped, part of gremolata)
• 1 clove Garlic (minced, part of gremolata)
• 1 tsp Lemon Zest (fresh, part of gremolata)
• to taste Black Pepper (freshly cracked)

Instructions

1. Dry Brine (Optional)

   Sprinkle the short ribs evenly with kosher salt, place on a rack, and refrigerate uncovered overnight to allow the salt to penetrate.

   Time: PT5M

2. Preheat Oven

   Set the oven to 275°F (135°C) and allow it to come to temperature.

   Time: PT5M

   Temperature: 275°F

3. Prepare Mirepoix

   Dice onion, carrot, and celery into uniform ½‑inch pieces (2 parts onion, 1 part carrot, 1 part celery).

   Time: PT10M

4. Sear Short Ribs

   Add 30 g vegetable oil to the hot Dutch oven over medium‑high heat. Pat ribs dry if needed, then sear on all sides until deep brown, about 3‑4 minutes per side.

   Time: PT10M

5. Set Ribs Aside

   Transfer the browned ribs to a plate and set aside.

   Time: PT2M

6. Sweat Mirepoix

   Reduce heat to medium, add the diced mirepoix and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, about 8 minutes.

   Time: PT8M

7. Add Tomato Paste

   Stir in 30 g tomato paste and cook for 1 minute until it darkens to a deep red.

   Time: PT1M

8. Deglaze with Red Wine

   Pour 500 ml red wine into the pot, stirring to loosen any browned bits (fond). Bring to a gentle simmer.

   Time: PT2M

9. Return Ribs and Add Liquid

   Place the seared ribs back into the pot, add beef stock or water until the liquid reaches about three‑quarters of the rib height, and add 2 bay leaves. Bring to a simmer.

   Time: PT5M

10. Braise in Oven

    Cover the pot with a lid placed slightly ajar and transfer to the preheated oven. Braise for 4 hours until the meat is fork‑tender.

    Time: PT4H

    Temperature: 275°F

11. Cool Slightly

    Remove the pot from the oven and let it sit on the counter until the liquid cools to roughly 150°F (65°C).

    Time: PT15M

12. Separate and Store

    Transfer ribs to a storage container. Strain the cooking liquid through a fine mesh strainer, reserving the vegetables. Chill the liquid; the fat will congeal on the surface and can be skimmed off.

    Time: PT15M

13. Reduce Sauce

    Pour the strained liquid into a clean pan, bring to a simmer over medium heat, and reduce until thickened and glossy, about 20 minutes.

    Time: PT20M

14. Reheat Ribs in Sauce

    Add the short ribs back to the reduced sauce, cover, and warm over low heat for 15 minutes.

    Time: PT15M

15. Cook Polenta

    In a saucepan, bring 400 ml water with 5 g salt to a boil. Whisk in 100 g polenta, cook for 2 minutes, then remove from heat, cover, and let stand 10 minutes to thicken.

    Time: PT12M

16. Finish Polenta

    Stir the rested polenta into 40 g milk, 30 g grated Parmesan, and 1 tbsp butter. Season with freshly cracked black pepper and adjust salt to taste.

    Time: PT3M

17. Prepare Gremolata

    Combine chopped parsley, minced garlic, and lemon zest in a small bowl; set aside.

    Time: PT5M

18. Plate and Garnish

    Spoon a bed of Parmesan polenta onto each plate, top with a few reserved vegetables, place a short rib on top, drizzle with the reduced sauce, and finish with a generous spoonful of gremolata.

    Time: PT5M

Nutrition Facts

Calories

950

Protein

45 g

Carbohydrates

45 g

Fat

55 g

Fiber

4 g

Ingredient Substitutions

• Instead of Short Ribs: Boneless short ribs, Beef chuck roast (cut into large pieces)
• Instead of Kosher Salt: Sea salt
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel stalk
• Instead of Tomato Paste: Tomato purée
• Instead of Red Wine: Beef stock with a splash of balsamic, Marsala wine
• Instead of Beef Stock: Chicken stock, Water with bouillon
• Instead of Bay Leaves: Thyme sprig
• Instead of Polenta (Corn Grits): Creamy instant polenta
• Instead of Whole Milk: Half‑and‑half, cream
• Instead of Parmesan Reggiano: Pecorino Romano
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Parsley: Cilantro
• Instead of Garlic: Garlic paste
• Instead of Lemon Zest: Lemon juice (less aromatic)

Equipment Needed

• Dutch Oven or Heavy‑Bottomed Braising Pot
• Chef's Knife
• Cutting Board
• Tongs
• Fine Mesh Strainer
• Large Tupperware or Freezer Bag
• Saucepan
• Whisk
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Serving Plates
• Small Bowl for Gremolata

Critical Steps — Do Not Skip

• Searing the short ribs to develop fond
• Low‑temperature braising for 4 hours
• Skimming the solidified fat from the sauce
• Reducing the sauce to proper thickness
• Achieving a creamy, lump‑free polenta

Chef Tips from the Video

• Use bone‑in English cut ribs for maximum flavor; the marrow adds richness to the sauce.
• A full‑bodied red wine with subtle oak notes complements the beef and creates a silky mouthfeel.
• Skim the fat after chilling; a leaner sauce highlights the wine’s complexity.
• Finish the polenta with cold butter for extra gloss and richness.
• Add a pinch of smoked paprika to the mirepoix for a subtle smoky undertone.

Troubleshooting

Storage

Refrigerator: Cooked ribs, reduced sauce, and polenta keep for 4‑5 days in airtight containers.

Freezer: Ribs (with sauce) freeze well for up to 3 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry‑brine the ribs the night before for deeper seasoning.
• Braise the short ribs up to 2 days ahead; store ribs and sauce separately in the fridge.
• The reduced sauce can be made ahead and reheated; it even improves in flavor after a night.
• Polenta can be prepared ahead and reheated with a splash of milk; stir well to restore creaminess.

Frequently Asked Questions