2 tablespoons olive oil
3-4 pounds individual bone-in short ribs
Salt and pepper
1 medium onion, chopped
3 carrots, diced
3 garlic cloves, minced
1/3 cup flour
2 cups red wine
3 cups beef broth
Water, as necessary
1 tablespoon minced fresh rosemary
2 bay leaves
1 cup milk
3 cups water
2 teaspoons salt
1/2 cup grated Parmesan cheese
Preheat the oven to 325 degrees F.
In a large saucepan or Dutch oven, heat the olive oil over medium-high heat,
Season the short ribs with salt and pepper. Add the short ribs to the saucepan
in batches to avoid crowding. Cook the short ribs for 5-6 minutes, turning until
browned on all sides. Transfer the ribs to a plate and set aside.
Add the onions and carrots to the saucepan and cook for 3-4 minutes, stirring
occasionally until the vegetables start to brown slightly. Stir in the garlic and
cook for 1 minute. Add the flour and stir to combine it well with the onions and
carrots. Add the wine, beef broth, tomato paste, rosemary, and bay leaves.
Return the short ribs to the saucepan. The ribs should be barely covered with
liquid, if not, add some water as needed. Bring the liquid to a boil, cover the
saucepan and place it in the oven. Cook for 2 to 2-1/2 hours until the short ribs
are very tender. Turn the ribs a few times during the roasting time and also
check that they are still covered with enough liquid. Remove the ribs from the
cooking liquid and place on a plate. Some of the ribs may separate from the
bones; that is to be expected.
You can now cover the ribs with foil to keep them warm or place them in a
container and refrigerate them if you will be serving them later or the next day.
Let the cooking liquid stand for 10-15 minutes to allow the fat to rise to the
surface. Skim the fat off and discard it. Alternately, place the liquid in a
container and refrigerate it. The fat will solidify on the surface after a few hours
and you can easily discard it.
When ready to serve, return the cooking liquid to the saucepan and bring to a
boil over high heat. Cook for 10-15 minutes to reduce the liquid slightly.
Discard the bay leaves. Return the short ribs to the saucepan and cook for 10-
15 minutes until heated through.
To make the polenta:
In a large saucepan, combine the milk, water, and salt; bring to a boil over high
heat. Reduce the heat to medium-low and slowly whisk in the polenta.
Cook, whisking often, until the polenta is thick and creamy, about 2 minutes.
Remove from the heat and stir in the grated Parmesan cheese.
To serve, divide the polenta among individual serving bowls; top with a couple of
the short ribs and some of the sauce.
Beef short ribs generally require a long cooking time in order to break down the connective tissues in
the meat and make the meat tender. But when they are cooked properly, as in this braise, the meat
becomes extremely tender and flavorful. Serve the short ribs over creamy polenta or mashed potatoes
for true comfort food.
Serve short ribs or any braised meat
with garlic bread on the side; it's great
for soaking up the juices or gravy from
Preheat the oven to 400 degrees F.
Split a loaf of Italian bread lengthwise
into 2 pieces. Place the bread, cut side
up, on a baking sheet. Stir together
finely minced fresh garlic and softened
butter. Spread over both pieces of
bread. Sprinkle some grated
Parmesan cheese and chopped
parsley over the top. Bake for 10-15
minutes, or until just starting to turn
Some people cringe at the idea of
using garlic powder instead of fresh
garlic, but for this recipe I find that it
works eqaully as well. Simply spread
the butter over the bread, sprinkle
generously with garlic powder, add the
Parmesan and parsley, and bake.