Skip to main content
Herbs, Main Course, Meat, Vegetables

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.


  1. Season ribs with salt and freshly cracked pepper.
  2. In a large Dutch oven brown short ribs at a medium heat for about half an hour, remove ribs and set aside.
  3. Brown vegetables for another 3 minutes add wine and bring to a boil.
  4. Put ribs into Dutch oven let marinate overnight in fridge (I marinated them for only 6 hours).
  5. Preheat oven to 325 degrees.
  6. 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.
  7. Place in oven at 325 degrees and cook for 2 to 3 hours.
  8. You can serve them without broiling them if you like them soft, I prefer broil them because it makes the fat crispy and delicious.
  9. Broil for about 5 minutes.
  10. Serve with pan juices; you might want to skim off fat.