You need these braised short ribs in your winter dinner arsenal. They’re perfect for a crowd because it makes your home smell incredible and they’re the ultimate make-ahead meal. Make the creamy polenta a few minutes before you’re ready to eat if you like or serve the ribs over mashed potatoes or cauliflower purée. I like to serve with some green beans or a fresh, green salad.
Serves 6-8
2-3 Tbsp olive oil
5 lbs bone-in beef short ribs, room temperature
1 large yellow onion
4 medium carrots, peeled and cut into 1-inch pieces
4 medium parsnips, peeled and cut into 1-inch pieces
3 stalks celery, sliced
3 large cloves garlic, chopped
1 6 oz. can tomato paste
2 Tbsp balsamic vinegar
2 cups red wine
4 cups (one box) beef stock
3 large sprigs rosemary
For the Parmesan Polenta:
6 cups chicken/ vegetable stock or water (or combination
1 1/2 cups instant polenta
1 cup Parmigiano-Reggiano (grated)
3 Tbsp butter
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Dry ribs well with paper towels, then season generously with salt and pepper. Working in batches, add the ribs to the pot and sear until browned on all sides, about 3-4 minutes per side. Remove browned ribs to a tray or plate. Add the vegetables and garlic, and season with salt and pepper. Saute until fragrant and just starting to brown, about 5 minutes. Add tomato paste and stir to coat vegetables, cook for 1-2 minutes. Deglaze with balsamic vinegar and add liquid. Add ribs back to pot along with rosemary, and bring to a boil over high. Reduce heat to a gentle simmer, partially cover with lid, and cook on low for 2 1/2 to 3 hours. (Alternatively, cook in 325F oven, covered). Season sauce to taste with salt and pepper. Serve over cheesy polenta if desired.
For Parmesan Polenta:
Bring liquid to a boil in a medium pot. Season with 2 teaspoons salt and whisk in polenta. Cook over low until soft and slightly fluid (you don’t want stiff polenta). Remove from heat and whisk in the cheese and butter. Season to taste with salt and pepper.