How to Make Restaurant-Worthy Red Wine Braised Short Ribs

3-3.5 lbs Short Ribs, cut crosswise, into 2″ pieces

Kosher Salt and Black Pepper to taste

3 tbsp vegetable oil (or grapeseed oil)

2-3 medium Onions, chopped

2 Ribs of Celery, chopped

3 medium Carrots, chopped

3 tbsp. All Purpose Flour

1 tbsp. Tomato Paste

1 750 ml. Dry Red Wine, like Cabernet Sauvignon

10 sprigs Flat Leaf Parsley

8 sprigs Thyme

4 sprigs Oregano

2 sprigs Rosemary

2 fresh or dried Bay Leaves

1 bulb of Garlic, cut in half crosswise

4 cups Beef Stock or Beef Bone Broth

Polenta

4 cups Water

1 tsp. Kosher Salt

1 cup Polenta

2 tbsp. Butter or 1/4 cup Heavy Cream (optional)

Grated Parmesan (optional)

Step 1: Preheat oven to 350°. Season all sides of short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, brown short ribs on all sides. Transfer short ribs to a plate.

Step 2: Pour off all but 3 tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned.

Step 3: Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half.

Step 4: Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2½ hours. 

Step 5: Transfer short ribs to a platter — strain sauce from the pot into a measuring cup. Spoon fat from the surface of the sauce and discard. Season sauce to taste with salt and pepper.

For the Polenta: Bring 4 cups water with 1 tsp. salt to boil. Add 1 cup polenta and stir often for 10 minutes. Cover pot, reduce heat to low, and simmer for 35 minutes, stirring every 10 minutes. Stir in 2 tbsp. butter, or a 1/4 cup of heavy cream. Add grated parmesan if desired. Season with more Kosher Salt to taste.