Holiday Dinner: Braised Short Rbis

Short Ribs over Creamy Polenta

Barry prepared short ribs for a holiday dinner; a pre-Christmas meal—one of several leading up to the BIG DAY.  It is truly a wonderful time of the year . . . especially when I get to eat meals like this! 

Braised Short Ribs    4+ Servings

8 whole beef short ribs

Kosher salt and pepper to taste

¼ cup all-purpose flour

4 pieces bacon, diced

About 2 tablespoons olive oil

2 onions, diced

Diced carrots (above) &
onions (below)

3 carrots, diced

2 to 3 cloves of garlic, minced

2 cups red wine

About 2 cups beef broth (enough To Almost Cover Ribs)

2 sprigs thyme

2 sprigs rosemary

2 to 3 tablespoons cornstarch (for making gravy-like sauce)

1. Salt and pepper ribs, then dredge in flour. Set aside.
   
   
   
   
2. In a large Dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
3. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add diced onions and carrots to Dutch oven and cook for 2 minutes; add garlic near the end.
5. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
6. Add broth, 1teaspoon kosher salt, and plenty of coarsely ground black pepper. Taste and add more salt if needed.
7. Add ribs to the liquid; they should be almost completely submerged.
   
8. Add thyme and rosemary sprigs to the liquid.
9. Put on the lid and place into the oven. Cook at 350° for 2 hours, then reduce heat to 325° and cook for an additional 30 to 45 minutes or until fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving.
   
10. Remove ribs. Skim excess fat off the top of the liquid. Add some of the liquid to cornstarch to make a paste; add paste to liquid in Dutch oven and heat to create a gravy-like sauce.
    
11. Serve 1 or 2 ribs on bed of creamy polenta, spooning thickened sauce over the top.

    

    Barry's ribs were so tender that the meat actually fell off the bone! 

Recipe without photos . . .

Braised Short Ribs    4+ Servings

8 whole beef short ribs

Kosher salt and pepper to taste

¼ cup all-purpose flour

4 pieces bacon, diced

About 2 tablespoons olive oil

2 onions, diced

3 carrots, diced

2 to 3 cloves of garlic, minced

2 cups red wine

About 2 cups beef broth (enough To Almost Cover Ribs)

2 sprigs thyme

2 sprigs rosemary

2 to 3 tablespoons cornstarch (for making gravy-like sauce)

1. Salt and pepper ribs, then dredge in flour. Set aside.
2. In a large Dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.
3. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add diced onions and carrots to Dutch oven and cook for 2 minutes; add garlic near the end.
5. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 minutes.
6. Add broth, 1teaspoon kosher salt, and plenty of coarsely ground black pepper. Taste and add more salt if needed.
7. Add ribs to the liquid; they should be almost completely submerged.
8. Add thyme and rosemary sprigs to the liquid.
9. Put on the lid and place into the oven. Cook at 350° for 2 hours, then reduce heat to 325° and cook for an additional 30 to 45 minutes or until fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving.
10. Remove ribs. Skim excess fat off the top of the liquid. Add some of the liquid to cornstarch to make a paste; add paste to liquid in Dutch oven and heat to create a gravy-like sauce.
11. Serve 1 or 2 ribs on bed of creamy polenta, spooning thickened sauce over the top.