I love to braise meat in my Dutch Oven, especially a hearty and meaty cut like short ribs. It’s so quick and simple to prepare, plus the longer it cooks the better it tastes. I use a simple method of searing the meat, adding hearty vegetables like carrots and mushrooms, flavorful broth and rich red wine for a perfect weeknight meal anyone would love to come home to. Instead of potatoes or pasta, which is what I would normally serve with short ribs, I scooped the short ribs onto a bed of creamy, cheesy rosemary and Parmesan polenta. I used Valsugana Polenta which is a classic Italian polenta that is versatile and so delicious. The best part is it only takes eight minutes to cook, which makes it perfect for a weeknight dinner. Hope you enjoy this recipe as much as my family.
Red Wine Braised Short Ribs
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, wiped clean 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
In a large dutch 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 meat and add in 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 in the short ribs, cover the pot with a lid, bake in the oven at 350 degrees for 3 hours. Serve over polenta prepared according to box instructions.