Braised Short Ribs

Sear it, bench it, bring it home: the in-and-out pattern in one pot.

Serves

Active75 min

Total5 hr

VesselsDUTCH OVEN + SAUCEPAN + CUTTING BOARD

Units

The Sunday ribs plus a gremolata lift and a soft bed of polenta, sauce reduced glossy at the end.

Adapted from Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata by Jill Silverman Hough · Bon Appétit.

+ gremolata (parsley, lemon zest, garlic): bright, sharp contrast to the rich braise
+ creamy polenta: a built-in bed instead of reaching for noodles or bread
+ strain + reduce the braising liquid: a glossy sauce instead of a thin one
+ ribs napped in reduced sauce: a restaurant-plate finish instead of straight from the pot

set a large dutch oven over medium-high heat, oven at 325 f for the braise

1 cup polenta

· coarse ground

2 1/2 cups whole milk

· or water, for a leaner polenta

3 tbsp butter

3/8 cup parmesan

· grated

cook creamy polenta

25 min · low heat, stir often, finish with butter + parmesan

4 lb bone-in short ribs

· English cut, about 4 pieces

2 tbsp vegetable oil

sear ribs in batches

12 min · in batches, remove, keep the fat

1 large yellow onion

· diced

1 large carrot

· diced

2 stalks celery

· diced

sweat soffritto

10 min · low, in the rendered fat

3 tbsp tomato paste

caramelize tomato paste

90 sec · stir constantly

3 cups dry red wine

deglaze + reduce wine

8 min · until nearly dry

combine base

2 min · stir together

2 cups beef stock

4 sprigs fresh thyme

· plus 1 bay leaf

return ribs + braise

3 hr · 325 f oven, lid on

strain + reduce sauce

remove ribs, strain solids, reduce liquid until glossy, return ribs to coat

1/4 cup flat-leaf parsley

· finely chopped

3 lemons lemon zest

· zested

2 cloves garlic

· minced fine, raw

chop gremolata

fine chop, stir to combine

plate + serve

polenta on the plate, ribs + sauce spooned over, gremolata scattered on top

SAUCEPAN · LOW HEAT

DUTCH OVEN

CUTTING BOARD

set a large dutch oven over medium-high heat, oven at 325 f for the braise. Ingredients are rows; steps merge columns left to right.
2 1/2 cups whole milk, or water, for a leaner polenta
1 cup polenta, coarse ground	cook creamy polenta, 25 min · low heat, stir often, finish with butter + parmesan				plate + serve, polenta on the plate, ribs + sauce spooned over, gremolata scattered on top
3 tbsp butter
3/8 cup parmesan, grated
4 lb bone-in short ribs, English cut, about 4 pieces	sear ribs in batches, 12 min · in batches, remove, keep the fat	combine base, 2 min · stir together	return ribs + braise, 3 hr · 325 f oven, lid on	strain + reduce sauce, remove ribs, strain solids, reduce liquid until glossy, return ribs to coat
2 tbsp vegetable oil
1 large yellow onion, diced	sweat soffritto, 10 min · low, in the rendered fat
1 large carrot, diced
2 stalks celery, diced
3 tbsp tomato paste	caramelize tomato paste, 90 sec · stir constantly
3 cups dry red wine	deglaze + reduce wine, 8 min · until nearly dry
2 cups beef stock
4 sprigs fresh thyme, plus 1 bay leaf
1/4 cup flat-leaf parsley, finely chopped	chop gremolata, fine chop, stir to combine
3 lemons lemon zest, zested
2 cloves garlic, minced fine, raw