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Easy Gourmet Beef Recipes & Wine Pairing

Braised Beef
Short Ribs Recipe

with cheddar polenta


Braised Beef Short Ribs with Cheddar Polenta Recipe and Wine Pairing

Prep Time: 15 minutes
Cooking Time: 2 hours
Serves: 4

Beef short ribs are a great go-to dish for entertaining -they are flavorful, make a beautiful presentation, and require minimal effort after the initial prep. Slow braising tenderizes the meat so it practically falls off the bone, and the flavors of the cooking liquid reduce and intensify over a low boil.

This Braised Beef Short Ribs Recipe is a homerun for wine pairing - red wine is one of the braising liquids so the flavors marry beautifully. With the richness of the ribs, we like an equally rich red wine. Our splurge is a sumptuously wonderful Margaux from the terrific 2005 vintage. Our steal is a Malbec - one of the lesser-known Bordeaux varieties - from Argentina.

Wine Pairing

2005 Chateau Dauzac,

Incredibly delicious and rich now with intense fruit flavors, this also has lots of aging potential. ($55)

2011 Bodega Norton Malbec, Mendoza
One of the five Bordeaux red grapes, Malbec is the wine star of Argentina. Spicy yet smooth. ($12)

Braised Beef Short Ribs Ingredients:

1.5 lb beef short ribs
6 cups low-sodium beef stock
1 28 oz. can of diced tomatoes with juice
2 carrots
4 celery stalks
1 lg yellow onion
1 cup fine yellow cornmeal
1 cup shredded sharp cheddar
1/4 cup of worcestershire sauce
1/4 cup brown sugar
1 cup red wine
1/3 cup olive oil
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
1/4 tsp nutmeg

Braised Beef Short Ribs Cooking Instructions:

1.) Dice carrots, celery and onion. Generously season rips with salt and fresh ground black pepper.

2.) Heat olive oil in a large stockpot over medium-high heat. Add ribs and brown on all sides, about 1 minute per side. Add carrots, celery and onion and cook for about 3 minutes.

3.) Add wine and let cook off for roughly 3-4 minutes, then add 4 cups of stock, tomatoes (including juice), sugar, worcestershire sauce and thyme, basil and oregano.

4.) Reduce heat so liquid stays at a low boil and cook covered for 2 hours.

5.) In a separate sauce pan, heat remaining 2 cups of stock over medium-high heat.

6.) When at a boil, add cornmeal and turn off heat. Let sit for 5 minutes, then stir in parmesan, nutmeg and add salt and pepper to taste.

7.) To plate, spoon a serving of polenta onto plate and smooth out. Layer 2 short ribs on top of polenta and ladle with cooking liquid.

Next Recipe: Chile Verde Steak with Dressed-up Spanish Rice



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