Meals that Impress without the stress…

Ingredients

• 4 lb Beef Short Ribs (bone‑in, trimmed of excess fat)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• 1/2 tsp Black Pepper (freshly ground)
• 1 large Onion (peeled and diced)
• 1 large Carrot (peeled and diced)
• 1 large Celery Stalk (diced)
• 4 Garlic Cloves (minced; reserve 1 clove for garnish)
• 2 Tbsp Tomato Paste (concentrated)
• 1 cup Red Wine (dry, such as Cabernet Sauvignon)
• 2 cup Beef Stock (low‑sodium)
• 2 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 cup Cornmeal (Coarse Polenta) (medium‑ground)
• 3 cup Water
• 2 Tbsp Unsalted Butter (cut into pieces)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Fresh Parsley (chopped; plus extra for garnish)
• 1 tsp Lemon Zest (from one lemon)
• to taste Additional Salt & Pepper

Instructions

1. Season the Short Ribs

   Pat the short ribs dry, then season all sides generously with salt and freshly ground black pepper.

   Time: PT5M

2. Sear the Short Ribs

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Working in batches, add the ribs and sear until deeply browned on all sides, about 2‑3 minutes per side. Transfer to a plate.

   Time: PT8M

   Temperature: medium‑high

3. Sauté Aromatics

   Add the diced onion, carrot, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables are softened and beginning to caramelize, about 5 minutes. Stir in the tomato paste and cook another 2 minutes.

   Time: PT7M

   Temperature: medium

4. Deglaze with Wine

   Pour in 1 cup red wine, stirring to loosen the fond. Bring to a simmer and let reduce by roughly one‑third, about 3 minutes.

   Time: PT3M

   Temperature: medium

5. Add Liquid and Herbs

   Add 2 cups beef stock, the thyme sprigs, and bay leaf. Return the seared short ribs to the pot, nestling them into the liquid.

   Time: PT2M

   Temperature: medium

6. Braise in the Oven

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 300°F (150°C). Braise for 2 hours 30 minutes, or until the meat is fork‑tender and falling off the bone.

   Time: PT2H30M

   Temperature: 300°F

7. Prepare Parmesan Polenta

   While the ribs braise, bring 3 cups water to a boil in a saucepan. Whisk in the cornmeal gradually, reducing the heat to low. Stir constantly for 4‑5 minutes until thick and creamy. Remove from heat and stir in butter, grated Parmesan, and a pinch of salt and pepper.

   Time: PT5M

   Temperature: low

8. Reduce the Braising Liquid

   When the ribs are done, remove them and set aside, keeping them warm. Discard the thyme sprigs and bay leaf. Place the pot over medium‑high heat and simmer the liquid until it thickens to a glossy sauce, about 10 minutes. Stir in the chopped parsley, lemon zest, and the reserved minced garlic.

   Time: PT10M

   Temperature: medium‑high

9. Plate and Garnish

   Spoon a generous mound of Parmesan polenta onto each plate, top with a short rib, and spoon the reduced sauce over the meat. Finish with a sprinkle of extra parsley and a light drizzle of olive oil if desired.

   Time: PT2M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

3 g