This dish might seem complex, but it could be done in stages. The short rib portion could be done through step #5 the night before and then put in the oven the next day to roast. This recipe is well-worth the time it takes and would be a great one to do on a Sunday afternoon. The long roasting time allows for intense and well-developed flavor. Serve with a glass of Amarone or other Italian red wine. Enjoy!
- 4 pounds thick meaty short ribs with most of the large sections of fat trimmed off (there is so much fat in these that you won’t miss it!)
- 1 tablespoon extra-virgin olive oil + 1 teaspoon butter for browning the short ribs repeat using 1 tablespoon + 1 teaspoon butter for sautéing the onion-garlic-carrot mixture
- 1/2 teaspoon sea salt (optional) and plenty of freshly ground black pepper
- 1/2 of a sweet onion finely chopped
- 2 carrots cut into 1/2 inch cubes
- 3 garlic cloves pressed or finely chopped
- 1 tablespoon fresh rosemary finely chopped + 1 teaspoon for garnish
- 1 bay leaf
- 2 tablespoons tomato paste
- 1/3 cup all-purpose flour
- 1/2 cup strong red wine (we used Amarone)
- 3 1/2 cups beef broth or an alternative broth (we used a lamb, bison and turkey broth all in one)
- Get your short ribs out. Salt and pepper them and allow them to warm up a little for about 30 minutes.
- Preheat your oven to 325 degrees Fahrenheit.
- Add 1 tablespoon olive oil + 1 teaspoon butter to a medium sized pot and cook the short ribs over medium high heat until they are golden. Turn them as needed so they are golden on all sides. Set them aside on a plate.
- Wipe out the pot to remove most of the oil and add fresh olive oil and butter (1 tablespoon olive oil + 1 teaspoon butter). Over medium heat sauté the onions and carrots until they are golden about 10 minutes. Add the pressed garlic cloves and sauté the vegetables for 1 minute more.
- Add the rosemary, bay leaf, tomato paste and flour. Stir the mixture for 2 minutes with a wooden spoon. Add the red wine and broth. Bring the mixture just to a boil and put a lid on the pot and place it in the oven.
- Cook the short ribs for 1 hour with the lid on. After 1 hour has passed, remove the lid and stir the mixture with a wooden spoon. Continue to cook the short ribs without the lid for another 3 hours checking them about every 30 minutes to stir them and skim as much visible fat from the fat that you can. If the mixture becomes too thick for your taste you could add some more broth.
- You may want to start your polenta 15 minutes before the short ribs are done (see polenta instructions below). Once the short ribs have finished cooking, they should literally fall off the bones. Remove the short ribs mixture from the oven and and place the short ribs on a cutting board to cool leaving the liquid portion in the pot. Once the ribs are cool, remove the bones and trim off any visible fat. Shred the meat.
- Skim off as much oil from the liquid that remains in the pot as possible and add the shredded meat back into the pot. Remove the bay leaves.
- 2 tablespoons salted butter
- 1 teaspoon sea salt
- 4 cups whole milk
- 3/4 cup polenta (not the fast-cooking kind)
- 1/2 cup freshly grated parmesan cheese
- In a medium-sized saucepan, add the butter, salt, and milk. Bring the mixture to a low boil over medium heat. Add the polenta and lower the heat to medium-low. Continue to cook the polenta stirring often for about 20 more minutes. Mix in the freshly grated parmesan cheese.
Serve the short ribs and sauce over the warm polenta. Garnish with some fresh rosemary.
Source: Adapted from https://www.williams-sonoma.com/recipe/braised-short-ribs-with-creamy-polenta.html