Red Wine Braised Short Ribs with Parmesan Polenta
Adapted from Biba Caggiano's Trattoria Cooking. This decadent, Italian style dish is perfect for chilly weather celebrations. This recipe for Red Wine Braised Short Ribs with cheesy Parmesan Polenta is an excellent make-ahead meal, making it perfect for dinner parties or date nights at home.
Equipment
Ingredients
Red Wine Braised Short Ribs
- 3 ¼ lb Boneless Short Ribs cut into 3" chunks. Can substitute bone in if preferred
- ½ C AP Flour
- Kosher Salt and Pepper to taste
- 2-3 glugs Olive Oil
- 2 Yellow Onions diced fine
- 2 stalks Celery diced fine
- 2 Carrots diced fine
- 6-8 cloves Garlic minced
- 3 C Dry Red Wine
- 2 C Canned Whole Tomatoes preferably Italian (e.g. San Marzano), chopped roughly
Parmesan Polenta
- 4 C Milk
- 4 C Chicken Stock
- 2 C Polenta or sub grits
- 3 tablespoon Butter
- 2 C Parmesan Cheese freshly grated
- Kosher Salt and Pepper to taste
Instructions
Braise Short Ribs
- Toss short ribs in flour that has been generously seasoned with kosher salt and pepper.3 ¼ lb Boneless Short Ribs, ½ C AP Flour, Kosher Salt and Pepper
- Heat olive oil in heavy bottomed dutch oven over medium high heat. Working in batches, brown floured short ribs on all sides. If needed, add more olive oil to the pan between batches. Remove browned short ribs to the side.2-3 glugs Olive Oil
- Add carrots, onions and celery to dutch oven with a hefty pinch of kosher salt. Sauté 4-5 minutes, scraping up the browned bits on the bottom of the pan. Mirepoix should be golden.2 Yellow Onions, 2 stalks Celery, 2 Carrots
- Add garlic and sauté until fragrant, about another minute.6-8 cloves Garlic
- Add red wine and tomatoes, stirring to incorporate. Add browned meat back to pan, nestling it into the braising liquid.3 C Dry Red Wine, 2 C Canned Whole Tomatoes
- Bring mixture to a boil, then reduce heat to a simmer for 3-3 ½ hours, until meat is fork tender. Stir occasionally.
- If making ahead, allow stew to cool before refrigerating entire dutch oven. To reheat, remove from refrigerator, scrape off any excess fat that has solidified on the top (optional) and reheat over medium low heat.
Parmesan Polenta
- Bring milk and stock to a gentle boil.4 C Milk, 4 C Chicken Stock
- Whisk in polenta and a hefty pinch of salt. Stir until there are no lumps. Reduce heat to simmer. Cook, stirring often, until thick. If lumps form, whisk vigorously until smooth.2 C Polenta, Kosher Salt and Pepper
- When polenta looks thick enough for your liking, remove from heat and whisk in butter. Fold in cheese and season with salt and pepper to your liking.3 tablespoon Butter, 2 C Parmesan Cheese
- To plate, scoop a hefty serving of polenta into a bowl. Top with hot short ribs. Garnish with fresh herbs. Enjoy!
Notes
Optional Variations & Dietary Adaptations
- Dairy-Free - If you and milk don’t get along, simply swap in your preferred plant-based milk and vegan butter.
- Gluten-Free - If you have a gluten sensitivity or allergy, feel free to use cornstarch, potato starch, rice flour or your favorite gluten-free all-purpose flour mix instead!
- Different Base - Whether you’re allergic to corn or just don’t like the consistency of polenta, there are plenty of other yummy options for plating your braised short ribs. Try swapping in creamy mashed potatoes, low-carb garlic roasted cauliflower mash, or springy egg noodles instead!
- Add Herbs - While the simplicity of this red wine sauce is lovely, you’re welcome to add your own spin with herbs. Try adding 1-2 bay leaves or a few sprigs of fresh thyme for a pop of piney freshness.
- Brown the ribs deeply—don’t rush this step! A dark, crusty sear builds the foundation of flavor for the entire dish. If the pan looks a little intense afterward, perfect. That’s the fond, and it dissolves into the braising liquid like magic.
- Choose the right cut of short rib. If you want ultra-rich flavor and dramatic presentation, go for bone-in. Boneless works too, but bone-in ribs release collagen that thickens the sauce naturally and gives the stew a velvety finish.
- Use a full-bodied red wine. Pick something dry and bold—Cabernet Sauvignon, Merlot, or a Côtes du Rhône. If it’s good enough to drink, it’s good enough to braise with.
- Keep the simmer gentle. A low, lazy bubble is the sweet spot. Too much heat can make tough cuts tighten up before they have a chance to become tender.
- Cook it longer than you think. Short ribs tell you when they’re done. If they’re not meltingly tender after 3 hours, give them another 20-30 minutes. Time is your friend here.
- Make it ahead for even better flavor. Short ribs taste phenomenal on day two. Chilling the whole pot overnight also makes it easy to remove excess fat from the surface before reheating.
- Don’t skimp on aromatics. The mirepoix (carrots, onions, celery), garlic, and tomatoes build layers of flavor. Let them get a little color—it translates directly into a richer sauce. Also, cut them finely for a more luscious sauce. If you have the time, I recommend dicing your own veggies for this recipe rather than buying prepackaged mirepoix which is usually much larger.
- Season in layers. Salt the flour, salt the mirepoix, taste the sauce midway, and season again before serving. This slow build keeps the dish balanced instead of salty.
- For creamier polenta, stir often. Polenta thickens as it cooks, and frequent stirring helps it stay silky. If it firms up too much in the pot or on the plate, just whisk in a splash of milk or broth to loosen it.
- If you're short on refrigerator space and it's cold where you live, feel free to let the outdoors act as an extension of your refrigerator. Refrigerators should be 40F or lower, so check your forecast beforehand. Also, to prevent critters from gobbling up all of your homemade goodness, be sure your pot lid is heavy (preferably cast iron), tied shut, or is secured inside a cooler or your grill.
- Refrigerator: Once the short ribs have cooled to room temperature, transfer them—along with all the braising liquid—to an airtight container or keep them right in the Dutch oven with the lid on. Refrigerate for up to 4 days.
- Freezer: Cool completely, then pack the ribs and their braising liquid into freezer-safe containers or heavy-duty bags. Freeze for up to 3 months.
- Reheating: To reheat, place the short ribs and sauce in a pot on the stovetop over medium-low heat, stirring occasionally until warmed through. If the sauce has thickened in the fridge, splash in a bit of stock or water to loosen it. You can also reheat individual portions in the microwave in 60-90 second intervals, stirring between bursts to ensure even heating.
- Refrigerator: Cool completely. Store leftovers in an airtight container for up to 3 days.
- Reheating Option 1: Soft. transfer the polenta to a small pot and warm gently over low heat, adding milk, broth, or even a little water until it becomes creamy again. Stir often to prevent sticking. Microwave reheating works too—just add a splash of liquid and heat in short increments, stirring as you go.
- Reheating Option 2: Firm. Pour leftovers into a greased 8x8 pan to cool. When you are ready to reheat, turn the polenta out, cut into desired sizes and pan fry in a bit of butter or oil.
Nutrition
Calories: 873kcalCarbohydrates: 60gProtein: 57gFat: 37gSaturated Fat: 18gTrans Fat: 1gCholesterol: 153mgSodium: 989mgPotassium: 1283mgFiber: 3gSugar: 13gVitamin A: 3276IUVitamin C: 10mgCalcium: 508mgIron: 6mg
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