Red Wine Braised Short Ribs with Polenta
Ingredients
Units
Scale
- 3 pounds boneless short ribs
- 2 cups peeled carrots, sliced into inch-thick pieces
- 1 cup celery ribs, cut into inch-which pieces
- 2 cups mushrooms, cleaned and quartered
- 3 garlic cloves, minced
- 2 shallots, diced (or 1 medium yellow onion, diced)
- 1 tsp fresh rosemary, chopped
- 2 tbsp fresh parsley, chopped
- 2 cups homemade chicken broth (or 2 cups canned beef broth)
- 2 cups hearty red wine, like a Cabernet
- salt and pepper to taste
- 1/2 cup flour
- 2 tbsp light olive oil
Instructions
- In a largeDutch oven, heat oil on medium heat.
- Sprinkle short ribs with salt and pepper, dredge lightly in flour and shake off excess flour before searing the meat for several minutes on all sides. Remove the short ribs and set them aside.
- Add carrots, mushrooms, shallots, garlic, and rosemary. Cook for a minute and then add in broth and red wine, using a whisk to scrape off the bits in the bottom of the pot.
- Add the short ribs back into the pot, cover with a lid, bake in the oven at 350 degrees for 3 hours.
- Serve over polenta prepared according to box instructions. I add some chopped fresh rosemary and a small handful of grated Parmesan but it’s great plain too!