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Restaurant-Style Short ribs with Polenta and Fall Vegetables

6 pounds of short ribs
Kosher salt and pepper to season ribs
1 tablespoon of canola oil
4 cloves of garlic, minced
1 large onion, diced
4 carrots peeled and roughly chopped
4 stalks of celery, roughly chopped
3 cups of red wine(I used Cabernet sauvignon)
3 cups of low sodium organic beef OR homemade beef broth
2 bay leaves
A handful of thyme.

Season ribs with salt and freshly cracked pepper.
In a large Dutch oven brown short ribs at a medium heat for about half an hour, remove ribs and set aside.
Brown vegetables for another 3 minutes add wine and bring to a boil.
Put ribs into Dutch oven let marinate overnight in fridge (I marinated them for only 6 hours).
Preheat oven to 325 degrees.
When you are ready add three cups of water or broth, to Dutch oven (or a bit more to cover all ribs) bring to a boil on the stove top.
Place in oven at 325 degrees and cook for 2 to 3 hours.
You can serve them without broiling them if you like them soft, I prefer broil them because it makes the fat crispy and delicious.
Broil for about 5 minutes.
Serve with pan juices; you might want to skim off fat.

  • Herbs
  • Main Course
  • Meat
  • Vegetables

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