Red Wine Braised Short Ribs over Creamy Polenta

This was a fabulous slow cook recipe by Giada from her new cookbook show on the TODAY show. This is the perfect Sunday supper when I am able to enjoy every step of this recipe and really take my time. Added bonus, letting the short ribs braise for so long makes the house smell great and gets everyone excited for dinner! (It's true it smelled so good we couldn't wait to dive in and Kevin asked after the first bit for me to please make it again!) We did not do the salad topping.

SHORT RIBS

• 4 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• 3 tablespoons olive oil
• 2½ teaspoons kosher salt, divided
• 5 pounds bone-in beef short ribs, cut in 4-inch single bone pieces
• 1/2 cup flour
• 1 red onion, finely chopped
• 1 celery stalk, finely chopped
• 2 carrots, peeled and finely chopped
• 1/4 cup tomato paste
• One 750-milliliter bottle red wine, preferably Barolo or Nebbiolo
• 2 cups low-sodium beef broth
• One 3-inch Parmesan rind
• For the short ribs:
  1. Preheat the oven to 325°F. Using butchers twine, tie the herbs together in a small bundle and set aside.
  2. Heat the olive oil in a medium Dutch oven, or other heavy-bottomed pot, over medium-high heat.
  3. Dry the short ribs well and season them evenly with 2 teaspoons of salt. Dredge each rib in the flour, shaking off the excess and place in the hot pan. Sear the meat until evenly browned on all sides, a total of about 12 minutes. Remove the meat to a plate to rest.
  4. To the same pan add the onion, celery and carrot. Season with the remaining salt and cook stirring often and scraping the bottom of the pan for 4 minutes or until the vegetables are starting to soften and brown slightly. Add the tomato paste and stir for an additional 3 minutes to caramelize. It will turn a deep red color. Deglaze with the wine and bring to a simmer. Simmer for 5 minutes or until the wine is slightly reduced. Add the broth, herb bundle and Parmesan rind and return to a simmer.
  5. Nestle the meat in the pan, cover with the lid and place in the oven for approximately 2½ hours or until the meat is fork tender. Remove the ribs to a plate. Skim the fat off the surface and discard along with the herbs and rind. Return the meat to the sauce and spoon some sauce over the ribs to coat.

TOPPING

• 1 bulb fennel, thinly shaved on a mandolin
• 1 cup baby arugula, roughly chopped
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt

For the topping:

In a medium bowl, toss together the shaved fennel, arugula, lemon juice, olive oil and salt.

To serve:

Serve each short rib with a spoon full of sauce and garnish with the fennel salad. These ribs go very well served with creamy polenta or risotto.

CREAMY POLENTA

The combination of creamy texture and cheesy flavor is never a bad thing. This comforting side comes together in just minutes using only one pot.

Technique tip: Be sure to whisk as you add the polenta to reduce clumping.

Swap option: Instead of chicken stock you can use vegetable to make it vegetarian.

Ingredients

• • 4 cups low-sodium chicken broth
  • 3 cups water
  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed and peeled
  • 1½ cups quick cook polenta
  • 1 teaspoon kosher salt
  • 1½ cups freshly grated Parmesan cheese
  • 1 cup freshly grated pecorino cheese
  • 8 ounces mascarpone cheese
  • 3 tablespoons butter
  • 5 ounces baby spinach, roughly chopped

Preparation

1. In a Dutch oven, bring the chicken broth, water, olive oil and garlic to a boil over medium high heat. Reduce the heat to medium low and whisk in the polenta. Season with the salt and cook for 5 minutes; stirring occasionally with a wooden spoon.

2. Stir in the Parmesan, pecorino, mascarpone and butter. Cook for 3 minutes stirring often.

3. Fold in the spinach and cook until wilted, about 3 minutes longer. Remove from the heat and serve immediately.

Reprinted from Giada's Italy: My Recipes for La Dolce Vita.