Braised Short Ribs with Polenta

A dish that unfolds slowly—short ribs simmered until tender, layered over creamy polenta. Rich, soulful, and perfectly matched with the depth of Cabernet.

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Ingredients (serves 4)

Short Ribs

• 4 lbs bone-in beef short ribs

• 2 tbsp olive oil

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, smashed

• 2 tbsp tomato paste

• 2 cups dry red wine

• 4 cups beef stock

• 2 sprigs rosemary

• 2 sprigs thyme

• Flaky sea salt & freshly cracked pepper

Polenta

• 1 cup polenta (coarse cornmeal)

• 4 cups water or stock

• 2 tbsp butter

• ½ cup freshly grated Parmigiano-Reggiano

• Sea salt, to taste

Method

Short Ribs

1. Preheat oven to 325°F (160°C).

2. Season short ribs generously with salt and pepper. Sear in olive oil until browned on all sides; remove and set aside.

3. Add onion, carrot, celery, and garlic to the pot; cook until softened. Stir in tomato paste.

4. Deglaze with red wine, scraping up browned bits. Return short ribs, add stock and herbs. Bring to a simmer, cover, and transfer to oven.

5. Braise 2½–3 hours until meat is tender and falling off the bone.

Polenta

1. Bring water or stock to a boil. Whisk in polenta.

2. Reduce heat and stir often until thick and creamy, 30–40 minutes.

3. Finish with butter, Parmesan, and salt.

Serve braised short ribs over polenta with a spoonful of pan juices.

Notes

• Sourcing: Look for short ribs from a trusted local butcher or farmers market. Quality beef makes all the difference in a slow-braised dish.

Suggested Pairing

Peter’s Hill Cabernet Sauvignon — Our boldest red meets its match in this soulful winter dish. Rich, slow-cooked meat layered over creamy polenta brings out the depth and finesse of our south-facing Cabernet block.

á votre santé!