Short ribs are a fantastic dish, but they don’t have to be limited to fine restaurants. With this recipe, you can cook your own short ribs that fall off the bone and are accompanied by a delicious dish of flavors.
This recipe places the braised short ribs on a bed of polenta, with a side of maple roasted carrots. Using other veggies and mashed potatoes like these is equally as good.
Required cookware is a large crock pot or Dutch oven, and a medium frying pan.
Ingredients
- 3 lbs bone-in short ribs, cut into 2-3 in cubes
- 3 cups beef broth
- 2 cups red wine
- A few cloves of garlic
- Half a chopped onion
- A few sprigs of rosemary
- 1 tbsp brown sugar
- 3 tbsp flour (optional)
- Salt and pepper to taste
- Olive oil
Steps
- Heat the olive oil in the Dutch oven, and preheat the oven to 350 degrees.
- Chop the onion and garlic
- Sear the short ribs in the olive oil, searing each side for a few minutes until brown. Then take them out of the olive oil and set aside on a plate.
- Toss the onion and garlic into the pot with the olive oil and saute until fragrant, for 5ish minutes
- Pour the wine, flour, and brown sugar into the pot and stir constantly until the alcohol cooks off and the mixture thickens (3-6 min)
- Add the short ribs back into the pot, and pour the beef broth on top. Add salt and stir the liquid around. Then add the sprigs of rosemary, and cover the pot.
- Place the pot in the oven and cook for 1.5 hours (or 2.5 hours if you have 5 lbs of short ribs).
- 20-30 minutes before the short ribs are done, cook the carrots and polenta.
- The carrots can be baked with butter and maple syrup alongside the space ribs
- For the polenta, you can follow this recipe.
- Serve on a plate with a few ribs on a bed of the polenta, with the carrots on the side.
Some short rib recipes call for adding tomato paste, or uncovering the pot for the last portion of cooking but I didn’t find any of these necessary. Keeping it simple still results in a delicious meal.
Enjoy!
