Low and slow red wine braised short ribs for a cozy snow day at home ❄️🍷 This meal lets the oven do all of the heavy lifting. With just some chopping and browning before, you can relax and allow these lovely flavors to come together in the oven. The perfect way to end a cold, snowy (or icy) day.
Red Wine Braised Short Ribs:
– 5-6 lbs of bone in short ribs
– garlic powder
– 2 yellow onions, diced
– 3 stalks of celery, diced
– 2 carrots, diced
– 4-5 cloves of garlic, minced
– olive oil
– salt and pepper to taste
– 2- 3 TBSP tomato paste
– 2 tbsp flour
– 1 bottle of red wine
– 3 cups of beef broth
– 2 bay leaves
– handful of parsley (probably about 1/4 cup)
– 3 springs of fresh thyme
-2-3 springs of fresh rosemary
-6-8 springs of oregano
Polenta:
3 cups water, salted
1 cup polenta
4 tbsp butter
1/2 cup Parmesan
1/2 cup more unsalted water
Salt & pepper to taste
Season your short ribs with salt, pepper, and garlic pepper. In a Dutch oven sear the short ribs on each side with some olive oil. Remove them and set aside, remove all but 2-3 TBSP of oil/fat from pan. Add celery, carrot, onion and sautee on medium until onions are translucent. Add garlic and sautee until fragrant. Add tomato paste and flour and sautee for 1-2 minutes. Add wine and broth. Put short ribs back into pot. Add all herbs and some salt and pepper. Cook in oven at 350 degrees for 2.5-3 hours, until very tender.
When short ribs are about 5 minutes from being done, begin polenta. Boil 3 cups water with some salt. Once boiling, add polenta. Reduce heat to medium. Continue to stir. Add 1/2 cups more water if needed. Add butter. Remove from heat. Add Parmesan. Salt & pepper to taste.
Serve short ribs over polenta, adding extra sauce. Serve with a veggie (I did roasted broccolini) and enjoy! #dinner #recipe #braised #shortribs #polenta
2 Comments
Yum 😋
impressive