Red-Wine Braised Short Ribs over Parmesan Polenta

When hosting a dinner for other people, I find it best to make something that involves preparation ahead of time but minimal effort as serving time nears. A simple example of this plan of attach is enlisting the use of a Crockpot. However, I wouldn't call a Crockpot impressive and would consider it more appropriate for a weekday meal and not a method for entertaining. A dutch oven, on the other hand, allows for a little more sophistication and with the typical long-cook times associated with using a dutch oven, it is a perfect vehicle for creating something delicious and impressive for your friends.

Derek and I have gotten so much use out of our Le Creuset Dutch Oven - it was such a fantastic investment - everyone should have one.

To utilize the dutch oven, I thought short ribs would fit the bill. They typically have to marinate for quite sometime and then cook for hours. This means the legwork is done hours before the guests arrive! Only the finishing touches and polenta have to be tended to prior to serving.

This extra time frees up a cook to make even more food - in our case:

Appetizer: Roasted Tomato Bruschetta
Drink Pairing: Basil Gimlet

First Course: Hazelnut-Crusted Goat Cheese Salad
Drink Pairing: Frick Winery Cinsaut

Main Course: See below
Drink Pairing: Napa Cabernet Sauvignon

Dessert: Pavlovas with Lemon Curd and Berries (see other post)

Red Wine Braised Short Ribs with Creamy Polenta

(Serves 6)

1 bunch of leeks
1 white onion
3 carrots
½ bunch of celery
6 short ribs

1 bay leaf
1 bulb of garlic, skin removed, cloves separated
1 bunch of thyme
½ teaspoon black peppercorns
6 cups red wine
3 Tablespoons butter, divided
Salt and Pepper
Grapeseed Oil
4 cups veal stock (we used beef)
6 cups prepared polenta
½ cup Parmigiano-Reggiano, grated
4 Tablespoons chopped Italian parsley, divided


Set aside 1 leek, ¼ onion, 1 carrot and 1 stalk of celery. Cut the remaining vegetables into large mirepoix, which are ½ inch pieces. Place the short ribs into a deep baking dish and cover with the mirepoix, bay leaf, garlic, thyme and peppercorns. Cover with the red wine and place in the refrigerator for 24-48 hours.

Cut the reserved leek, onion, carrot and celery into 1/8-inch cubes. Place 1 tablespoon of butter into a sauté pan. Over medium heat, sweat the vegetables for 5 minutes, or until soft. Set aside.

Preheat the oven to 250º-300º F. Remove the short ribs from the red wine and pat them dry with a paper towel. Pour the wine through a strainer and reserve the vegetables. Place the wine into a pan and reduce by half.

Season the short ribs generously with salt and pepper. Place a skillet over medium-high heat. When the pan is hot, add the grapeseed oil and sear the short ribs on all sides. Be very careful not to burn the ribs because the color is difficult to distinguish because of the red wine.

Place the seared ribs into a roasting pan and cover with the vegetables reserved from the marinade. Then pour the reduced red wine on top of the ribs. Cover with the veal stock and place the roasting pan in the oven. Cook for 3 hours at no more than a simmer. If the ribs are allowed to boil, they will be tough, no matter how long they are cooked!

When ready to serve, cook the polenta according to the directions and stir in 2 tablespoons of butter, the Parmigiano-Reggiano and half of the parsely at the end. Remove the ribs from the cooking liquid and discard the vegetables. Place the cooking liquid into a pan and reduce slightly. Add the remaining parsley and the 1/8-inch cut vegetables. Place a generous spoonful of the polenta down in a bowl and place a rib on top. Cover with the vegetables and sauce mixture.

Tender - flavorful - succulent...these hit a home run and kept the impressive progression of the meal going (if I do say so myself). I also get a little wary when we serve a main dish to guests as so many things can go wrong and Derek and I can seem to pick out faults with such ease it is making dining out annoying at times. I have to remember, though, that my guests aren't always as particular so I shouldn't worry as much. However, I think these short ribs would please even the most discerning diner.

I even saved the red wine jus that the meat was cooked it. I couldn't bare throwing away such incredible, developed flavor. I'm hoping to find a use for it so I don't have to toss it - anywhere where beef broth would fit the bill, I'd add it on in.

All four courses of the meal turned out really well - I was pretty impressed with ourselves! And sufficiently full afterward...