Red Wine Short Ribs with Polenta

A hand holds a ceramic bowl filled with polenta topped with braised short rib and fresh herbs.

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Red Wine Short Ribs with Polenta

Bone-in beef short ribs braised in red wine, tomatoes and herbs, served over creamy polenta with tahini and white miso.

Course Main Course

Cuisine Greek-Inspired

Keyword short ribs

Prep Time 15

Cook Time 3 15

Total Time 3 30

Servings -6 people

Calories 776kcal

Author Maria Koutsogiannis

Ingredients

For the short ribs

7-8 beef short ribs bone-in, about 4 pounds
Kosher salt and ground pepper

For the sauce

2 tbsp extra-virgin olive oil
1 large yellow onion, diced
6 garlic cloves, minced
1 tsp kosher salt
½ tsp ground pepper
2 bay leaves
1 cup dry red wine like Merlot or Chianti
1 tbsp tomato paste
1 tsp sugar
2 tbsp balsamic glaze
3-4 large Del Fresco Pure tomatoes, chopped (about 4 cups chopped)
1 ½ cups whole milk warmed so it blends nicely in the warm sauce

Bunch of fresh herbs - tied together with kitchen twine

2 sprigs fresh sage
1 sprig fresh rosemary
2 sprigs fresh thyme

For the polenta

2 tbsp butter divided
1 large garlic clove minced
4 cups chicken broth or water
1 cup cornmeal medium or coarse ground
2 tbsp tahini
2 tbsp white miso paste
½ tsp kosher salt plus more to taste
¼ tsp ground pepper
Garnish with fresh parsley or fresh thyme

Instructions

For the short ribs

Preheat the oven to 325F.
Cut a piece of parchment paper into a circle that fits the circumference of inside the dutch oven and set aside.
Season the short ribs all over with kosher salt and ground pepper – be generous!
To a dutch oven add the olive oil and heat over medium heat until the oil is hot.
When the oil is hot, sear the short ribs on all sides until golden brown, about 3 minutes per side.
Remove the short ribs from the pot and set aside on a plate. Use a paper towel to remove excess fat from the dutch oven, leaving about 2 tablespoons total.
Keep the dutch oven on medium heat and add the diced onion. Cook, stirring often, about 5-7 minutes until softened and starting to brown.
Add the garlic and cook 1-2 minutes until fragrant.
Next, add salt, pepper and bay leaves and stir to combine.
Deglaze with the red wine, scraping up any browned bits from the bottom of the pot and let cook for 2 minutes. Add the tomato paste, sugar and balsamic glaze and stir until fully combined.
Then, add the chopped tomatoes and stir to combine with everything else in the dutch oven.
Finally, pour in the warmed milk, stirring as you pour to fully combine with everything else in the dutch oven.
Add the seared beef short ribs and any juices back to the dutch oven. Nestle the bunch of fresh herbs into the liquid, place the round piece of parchment paper lightly on top of the liquid / short ribs, and then place a lid on the dutch oven.
Roast in the oven for 2 1/2 - 3 hours until the meat is tender and falling off the bone. Baste the short ribs with the juices in the pot at the 1 hour and 2 hour mark.
When the short ribs are done, let sit with the lid mostly on the dutch oven while you make the polenta.

For the polenta

Add 1 tablespoon butter to a large pot over medium heat, once melted, turn to medium-low, add garlic and cook 1-2 minutes, until fragrant.
Pour in the chicken broth or water and bring to a simmer over high heat.
Once simmering, slowly add the cornmeal while whisking constantly to help avoid clumps and then turn the heat down to medium-low to keep at a low simmer. Stir frequently as the polenta cooks to avoid clumps and sticking to the bottom.
After about 10 minutes, add the tahini and miso and continue to cook, stirring frequently, until the polenta has thickened, about 5-7 more minutes.
Once the polenta is thickened and cooked through, remove from heat and stir in 1 tablespoon butter, salt and ground pepper until fully incorporated.
If polenta becomes too thick, add more broth or water until desired consistency is reached. Serve immediately with the short ribs on top.

Video

Notes

If you don't have tahini handy for the polenta, you can omit it.
If you love this recipe, try our Braised Short Rib Recipe with Fennel, Orange and Miso

Nutrition