Indulge in the incredible flavors of these red wine braised short ribs with parmesan polenta. This elegant and hearty dish is a perfect way to show your love on Valentine's Day. It is also a crowd pleaser, perfect for entertaining. The short ribs are slowly braised in a rich and savory red wine sauce that infuses them with a deep, robust flavor and creates an incredibly tender texture. The accompanying parmesan polenta adds a creamy and cheesy component, providing the perfect complement to the flavorful meat. The combination of the succulent short ribs and the smooth, cheesy polenta creates a harmonious experience that will leave your taste buds begging for more. This dish is a true feast for the senses and will undoubtedly become a new favorite in your recipe repertoire.
Indulge in the incredible flavors of these red wine braised short ribs with parmesan polenta. This elegant and hearty dish is a true crowd-pleaser, perfect for entertaining or for a special family dinner. The short ribs are slowly braised in a rich and savory red wine sauce that infuses them with a deep, robust flavor and creates an incredibly tender texture. The accompanying parmesan polenta adds a creamy and cheesy component, providing the perfect complement to the flavorful meat. The combination of the succulent short ribs and the smooth, cheesy polenta creates a harmonious experience that will leave your taste buds begging for more. This dish is a true feast for the senses and will undoubtedly become a new favorite in your recipe repertoire.
Season the short ribs with salt and pepper on all sides and lightly coat in flour.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Add the short ribs, in batches if necessary, and brown them on all sides. Remove the ribs and set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook until slightly softened, about 5 minutes. There is no need to peel the onions, carrots, or garlic. They will be discarded at the end of the cooking process.
Deglaze the pot, by adding in the red wine, beef stock, tomato paste, worcestershire sauce, fig infused balsamic glaze, thyme, and bay leaves. Salt and pepper to taste. Scrap the bottom of the pot with a wooden spoon to pick up all the bits of goodness. This is flavor we are adding. Bring the mixture to a simmer.
Return the short ribs to the pot and cover with a lid. Place the pot in the preheated oven and cook for 3 hours, or until the meat is tender and falls off the bone.
While the ribs are cooking, prepare the Parmesan polenta. In a separate pot, bring the water to a boil. Slowly whisk in the cornmeal and reduce the heat to low. Cook the polenta, stirring frequently, for about 15 minutes or until it thickens.
Remove the pot from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Once the short ribs are done, remove them from the pot and discard the veggies, thyme sprigs and bay leaves. Skim off any excess fat from the sauce and strain it through a fine mesh sieve, discarding the solids.
Serve the short ribs over a bed of Parmesan polenta, drizzle with the red wine sauce, and garnish with chopped parsley.
Recipe Note
Enjoy your delicious red wine braised short ribs over Parmesan polenta!
