Red Wine Braised Short Ribs
Recipe courtesy of Daniel Weber, Executive Chef, Winter Park Racquet Club
Ingredients
- bone-in beef short ribs - 4 lbs.
- salt - to taste
- pepper - to taste
- olive oil - 2 Tbsps.
- onion - 1 ea., large, chopped
- carrots - 2 ra., chopped
- celery - 2 stalks, chopped
- garlic - 4 cloves, minced
- tomato paste - 2 Tbsps.
- dry red wine - 2 cups (Cabernet Sauvignon or Merlot work well)
- beef stock - 2 cups (low sodium)
- fresh rosemary - 2 sprigs
- fresh thyme - 4 sprigs
- bay leaves - 2 ea.
- Ingredients for the Creamy Polenta:
- coarse ground cornmeal (polenta) - 1 cup
- water - 4 cups (or use a mix of 3 cups water + 1 cup milk or broth for added flavor)
- salt - 1 tsp.
- Parmesan cheese - 1/2 cup, grated (optional but recommended)
- heavy cream or whole milk - 1/4 cup (for extra creaminess)
- Butterball garlic butter - 1 cup
- Butterball double cream base - 1/2 cup
- Ingredients for the Honey Butter Glazed Carrots:
- carrots - 1 1/2 lbs., peeled and cut into sticks or rounds
- unsalted butter - 2 Tbsps.
- Butterball honey butter - 2 Tbsps.
- salt - 1/2 tsp.
- black pepper - 1/4 tsp.
- fresh parsley or thyme= - 1 Tbsp., chopped (optional for garnish)
- lemon juice - 1 tsp. (optional, for a touch of brightness)
Instructions
- Pat ribs dry with paper towels. Generously season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides (about 8 minutes total). Transfer to a plate.
- In the same pot, reduce heat to medium. Add onions, carrots, and celery. Cook until softened, about 5-6 minutes. Stir in garlic and tomato paste; cook for another 1-2 minutes.
- Pour in the red wine, scraping up any browned bits on the bottom. Bring to a boil and let simmer for 10 minutes to reduce slightly.
- Return ribs to the pot. Add beef stock, rosemary, thyme, and bay leaves. Liquid should nearly cover the ribs.
- Preheat oven to 325°F (160°C). Cover the pot and place in the oven. Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
Procedure for the Creamy Polenta:
- In a medium saucepan, bring water (or water/milk mix) and salt to a boil over medium-high heat.
- Gradually whisk in the polenta in a steady stream, stirring constantly to prevent lumps.
- Reduce heat to low and cook uncovered, stirring frequently with a wooden spoon or whisk. Simmer for 30-40 minutes, until thick and tender. (For instant polenta, this will take only 5-10 minutes.)
- Once thick and smooth, stir in butter, Parmesan, and heavy cream. Adjust seasoning with salt and pepper to taste.
Procedure for the Honey Butter Glazed Carrots:
- Place the carrots in a medium saucepan and cover with water. Bring to a boil and cook for 5-8 minutes, or until just tender (but not mushy). Drain and set aside.
- In the same saucepan, melt the butter over medium heat. Stir in the honey, salt, and pepper. Cook for 1-2 minutes, until the glaze starts to bubble gently.
- Return the carrots to the pan and toss to coat. Cook for 2-4 minutes, stirring frequently, until the glaze thickens slightly and clings to the carrots.
