Pull out a big pan and get ready for a delicious dish that’s perfect for cooler weather. Red Wine Braised Short Ribs with Polenta is easy to make – it just takes a bit of cooking time. Start early and enjoy later.
I’m sure I’ve mentioned before that my husband is a really good cook? It’s true, and it’s weird.
When I first met Pat, he was the pickiest eater and pretty much stuck to eating a limited array of not-so-great food. And imagine if you will, a picky eater like himself joining an Italian family like mine that ate a lot of food he never before would have dreamed of eating.
Well it all worked out: my mom taught him how to make meatballs (and his are pretty much as good as hers); his palette has widened extensively; and he turned into an amazing cook.
I don’t often make meals like Red Wine Braised Short Ribs with Polenta, but Pat loves making meals like this, and I’m good with that!
He broke out this meal as soon as the temperature fell below 90 degrees here in Phoenix. That’s a serious change in the weather for us. That means it’s fall.
I didn’t intend to include this recipe on my site, but after my first bite I shouted, “I need to grab my camera!” — a standard exclamation for a food blogger. But, I was too tired to drag out my equipment, and more importantly, I wanted to savor this meal.
The photos here are actually from leftovers the next day, and they tasted as good as the night before! The polenta wasn’t as creamy as it was the first night, but it was still delicious with this dish.
Red Wine Braised Short Ribs with Polenta is such an easy meal to make – perfect for a Sunday dinner. With just a little extra cooking time than your average meal, you’ll be in for a welcome treat.
Try another of my favorite main-dish meals:
Oktoberfest Sheet Pan Brats with Vegetables
Grilled Chicken with Cherry-Chile Sauce
This is a delicious meal, perfect for the cooler weather. This takes a bit of time to cook (a bit more than 2 hours), but it's very easy to make!
- 1/2 cup uncooked polenta
- 2 pounds boneless short ribs
- Salt and ground black pepper to season the ribs, plus 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoons fresh rosemary leaves
- 1/4 teaspoon red pepper flakes
- 8 ounces sliced cremini mushrooms
- 2 cups good quality red table wine
- 2 cups beef broth
- 3 cups tomato sauce
- 1 teaspoon all-purpose flour
- Fresh parsley, torn, as garnish
- Preheat the oven to 350 degrees F. Season the beef with salt and pepper.
- Over medium-high heat, add the olive oil to a large pan or a Dutch oven. Add the beef and brown it, about 10 minutes, in batches. Remove the beef and set aside.
- Lower the heat to medium-low. Add the shallot and cook for about 4 minutes. Add the mushrooms and cook for a few minutes. Add the thyme, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir and cook for 30 seconds. Add the mushrooms and cook for a few minutes.
- Increase the heat to medium-high. Add the wine and cook until reduced by about half.
- Add the beef broth and add tomato sauce. Stir to combine.
- Return the beef to the pan. If your liquid doesn’t cover the beef, you should add more broth and some water.
- Combine the flour with 1 teaspoon of water and stir until smooth. Add the mixture to the pan and stir. Cover with the lid.
- Place in the oven on the middle rack. Cook for about 2 hours or until done. The FDA recommends cooking beef to 160 degrees F., as measured by a meat thermometer.
- Toward the end of the cooking time, prepare the polenta according to the package directions.
- Remove the beef from the pot and place it on a cutting board. Use two forks to shred the beef. Return the beef to the pan and toss to coat with the sauce.
- Serve on individual plates with the sauce and beef over the polenta. Garnish with the fresh parsley.
Please take into consideration that this dish takes more than 2 hours of cooking time.