Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Red Wine Braised Beef Short Ribs over Goat Cheese Polenta
Of the current 1363 recipes on my site, I’d say that this is in the top 5 of tastiest. This preparation is a fusion of French and Italian techniques. The french aspect is using shallots and a french red wine; Italian would substitute onions for shallots and using an Italian wine. Either way you go, these ribs fall off the bone. When serving, place a short rib in the center of a mound of polenta; spooning over the red wine sauce.
Ingredients
- 3 lbs English cut beef short ribs 2 1/2” thick
- 1/4 cup flour
- salt and pepper
- 1/4 cup olive oil
- 2 ribs celery finely chopped
- 2 carrots finely chopped
- 1 large shallot finely chopped; or 1 medium yellow onion
- 2 cups red wine French or Italian
- 1 cup beef stock
- 2 sprigs rosemary
- 2 sprigs thyme
Goat Cheese Polenta
- 2 cups whole milk
- 2 cups water
- 4 tbsp butter
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tsp garlic powder
- 1 cup polenta
- 4 oz goat cheese
Instructions
- Pat the short ribs dry with paper towel. Season with salt and pepper. Dredge the short ribs in flour.
- Heat up olive oil in a Dutch oven over medium heat. Add in the short ribs.
- Brown on all sides for 3 minutes a side. Remove from the pan.
- Add in the carrots, celery, and shallots. Sauté for 8 minutes.
- Pour in the red wine; scraping up the bits from the bottom of the pan. Cook for 5 minutes.
- Pour in the beef stock. Add in the short ribs, rosemary, and thyme. Place on the cover and put in a preheated 300° oven for 3 hours.
- The last 20 minutes of cooking the short ribs, bring the milk, water, and seasonings to a simmer in a large pot.
- Add in the polenta and continuously whisk over low heat for 3 minutes. Place on a cover and cook for 10 minutes.
- Whisk in the goat cheese and turn off the heat.
