Red Wine Braised Beef Short Ribs with Goat Cheese Polenta

Red Wine Braised Beef Short Ribs DeSocio in the Kitchen

This dish may take several hours but the effort is minimal and the flavor is huge. The beef becomes so tender not only does it fall off the bone but it melts in your mouth. The silky smooth sauce has so much depth of flavor that when it mixes with the polenta it pulls the entire dish together. Your belly and the people you serve it to will thank you.

Season all sides of ribs with salt and pepper

Season all sides of ribs with salt and pepper

Sear ribs on all side

Sear ribs on all side

What the pot looks like before it goes in the oven

What the pot looks like before it goes in the oven

Ingredients

Ingredients

Cook onions, shallot, carrots and celery with tomato paste

Cook onions, shallot, carrots and celery with tomato paste

What it looks like after 3 hours. Note - the meat should fall right off the bone.

What it looks like after 3 hours. Note - the meat should fall right off the bone.

Red Wine Braised Beef Short Ribs with Goat Cheese Polenta

Ingredients - Beef Short Ribs

4 pound bone-in beef short ribs, cut into 2" pieces
4 tablespoons vegetable oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
2 celery stalks, chopped
1 large shallot sliced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 bottle dry red wine - I used a Cabernet
8 sprigs thyme
2 sprigs rosemary
2 bay leaves
1 head of garlic, halved crosswise
4 cups beef stock or bone broth
salt and freshly ground black pepper

Directions - Beef Short Ribs

Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear ribs on all sides, about 8 minutes per batch. When finished place all the ribs on a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, shallot, carrots, and celery to pot and cook over medium heat, stirring, until onions are browned and carrots are a little soft about 10 minutes. Add flour and tomato paste, stir constantly until well combined about 3-5 minutes. Stir in wine, then add short ribs with any juices. Bring to a boil; then lower heat and simmer until wine is reduced by half, about 30 minutes. Add herbs, garlic and stock, stir to combine. Bring to a boil, cover, and place in a preheated oven.

Cook until ribs are tender, 2-3 hours. Transfer ribs to a platter. Strain sauce from pot into a bowl. Remove any fat on the surface of sauce and discard; season sauce to taste with salt and pepper. I like to serve the meat shredded so I remove any fatty bits and shred the beef before serving. Serve in shallow bowls over polenta grits with sauce spooned over.

Ingredients - Goat Cheese Polenta

3 cups water
1 cup polenta
3 ounces goat cheese, crumbled
salt and pepper to taste
1-2 pats of butter

Directions - Goat Cheese Polenta

Bring the water to a boil. Add the polenta and whisk until smooth. Season with salt and pepper, for extra creamy polenta add 1-2 pats of butter. Simmer for 15 minutes or until the polenta has thickened. If after 15 minutes the polenta is not cooked add a more little water, stir well and cover with a lid. Once the polenta is soft, add the goat cheese and maybe a pinch more salt (I recommend several taste tastings as you cook) stir gently until combined. Taste and adjust seasonings as needed.

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