The ONLY Braised Short Rib Recipe You Need

Ingredients

• 2.5 lb Beef Short Ribs (bone‑in, cut into individual pieces)
• 2 medium Yellow Onion (large dice; can use white or sweet onions)
• 2 large Carrot (peeled and large dice; peels can be saved for stock)
• 2 large Celery Stalk (large dice)
• 4 cloves Garlic (minced)
• 4 sprigs Flat‑Leaf Parsley (tied together with butcher’s twine)
• 7 sprigs Fresh Thyme (tied with parsley)
• 1 sprig Fresh Rosemary (tied with herb bundle)
• 1 Bay Leaf (dried)
• 2 Tbsp Rendered Lard (can substitute ghee, clarified butter, or neutral oil)
• 2 cup Red Wine (full‑bodied (Chianti, Shiraz, Cabernet Sauvignon, etc.))
• 2 Tbsp Tomato Paste (adds depth and helps thicken)
• 8 cup Beef Stock (homemade or high‑quality store‑bought)
• 2 Tbsp Olive Oil (for polenta sauté)
• 2 cup Yellow Corn Grits (Polenta) (coarse grind, yellow variety)
• 4 Tbsp Unsalted Butter (cut into pieces, added at end of polenta)
• 0.5 cup Parmesan Cheese (freshly grated)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly cracked)

Instructions

1. Prep Vegetables & Herbs

   Dice the onions, carrots, and celery into uniform large dice. Mince the garlic. Tie together parsley, thyme, rosemary, and bay leaf with butcher’s twine.

   Time: PT15M

2. Season Short Ribs

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

   Time: PT5M

3. Sear the Ribs

   Heat the Dutch oven over medium‑high heat, add rendered lard, and when it lightly smokes, place the ribs fat side down. Sear 3‑4 minutes per side until a deep golden brown forms.

   Time: PT10M

   Temperature: medium‑high

4. Sauté Aromatics

   Remove ribs and set aside. Discard half of the rendered fat (optional). Add the diced onions, carrots, celery, and garlic to the pot and sauté 5‑7 minutes until the vegetables begin to brown on the edges.

   Time: PT7M

   Temperature: medium‑high

5. Deglaze with Red Wine

   Pour in 2 cups of red wine, bring to a boil, and reduce by half (about 5‑7 minutes).

   Time: PT7M

   Temperature: medium‑high

6. Add Tomato Paste

   Stir in 2 Tbsp tomato paste and cook for 1 minute to caramelize.

   Time: PT1M

   Temperature: medium‑high

7. Add Stock and Herbs, Return Ribs

   Add 8 cups beef stock, the tied herb bundle, and season with additional salt and pepper. Return the seared ribs to the pot, ensuring they are mostly submerged. Bring to a boil.

   Time: PT5M

   Temperature: medium‑high

8. Braise Low and Slow

   Reduce heat to low, cover the Dutch oven, and let the ribs braise for 2½‑3 hours on the stovetop (or 325°F in the oven). Check every 45 minutes, turning ribs if needed.

   Time: PT2H30M

   Temperature: low

9. Prepare Creamy Polenta

   In a separate saucepan, heat 2 Tbsp olive oil over medium heat. Add half of the diced onion and sauté 3‑4 minutes. Add the remaining minced garlic and cook 30 seconds. Add 6 cups chicken stock, bring to a rolling boil, then whisk in 2 cups yellow corn grits. Reduce heat to low and whisk continuously for 12‑15 minutes until thick and creamy. Stir in 4 Tbsp butter, ½ cup grated Parmesan, and season with salt and pepper.

   Time: PT20M

   Temperature: medium‑high to low

10. Reduce Braising Sauce

    Remove the ribs and set aside. Strain the braising liquid through a fine mesh strainer, discarding the vegetables. Return the strained liquid to a clean pot and simmer over high heat for 20 minutes, reducing to a glossy sauce.

    Time: PT20M

    Temperature: high

11. Re‑warm Ribs in Sauce

    Place the short ribs back into the reduced sauce, cover, and keep warm for 5 minutes.

    Time: PT5M

    Temperature: low

12. Plate and Garnish

    Spoon a generous portion of creamy polenta onto each plate, top with 1‑2 short ribs, ladle over the rich sauce, and garnish with fresh parsley, thyme, or rosemary leaves.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g