I’m slightly ashamed of myself. Halfway through this brutal cold and snow laden winter and I only just made my first dish of braised short ribs. I’m a meat eater, steak, pork, lamb, whatever. You name it, I have a hard time saying no to it on a menu. However there is something completely irresistible about short ribs. I’m not sure if it’s the fact that they’ve been lovingly braised in wine for hours or that with one touch of your fork it just falls apart on you.
Thanks to Gallo Family Vineyards, I finally had my reason and opportunity make some short ribs this winter. Their Hearty Burgundy is celebrating its 50th birthday this year! That’s quite impressive for a wine to stand the test of time for so long. It’s their original red blend, a medium-bodied dry wine with notes of dark berries and plum. A wonderful drinking wine but also wonderful to cook with.
With a bottle of Hearty Burgundy in hand and bone-in short ribs in the other, I was ready to get cooking. The fact that Gallo is celebrating Hearty Burgundy’s 50th birthday this year definitely left a mark when I started to work on my dish. Braised short ribs are delicious on their own just for you and your family but paired with creamy polenta it is suddenly take to a whole new level. Now we are talking about a restaurant quality meal, one that could be served at lets say, someone’s intimate birthday fete.
The short ribs get braised for hours in the wine and some stock plus a handful of aromatics. Your house will start to smell amazing after hour one and by hour three you’ll be wiping the drool from your chin. The last hour is meant for that polenta to come together and shine with your short ribs. While you can make polenta quickly, the longer it simmers awhile the more concentrated the flavor gets. After we’ve spent so much love braising those ribs, we should place it on something that was granted the same amount of attention.
- 2½ -3 lbs bone-in short ribs (approximately 3-4 ribs)
- kosher salt and pepper
- ⅓ cup flour
- 2 tablespoons unsalted butter
- 2 tablespoons grapeseed or other neutral oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 cups low-sodium beef stock
- 2 cups Gallo Family Vineyards Hearty Burgundy
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup polenta
- 2 tablespoons unsalted butter
- ½ cup grated parmigiano reggiano cheese
- In a large dutch oven over medium heat, melt the butter and heat up the olive oil.
- Generously season your short ribs on all sides with salt and pepper and coat with flour.
- Shake off excess flour and place in the dutch oven to brown on all sides - about 3-4 minutes per side. You may need to brown the short ribs in batches, depending on the side of your pot.
- Remove the ribs from the pot and add the onions and carrots. Stirring occasionally, saute until softened and translucent. Stir in the garlic, cooking about 30 seconds.
- Add the short ribs back to the dutch oven, nestling them on top of the carrot/onion mixture.
- Pour the beef stock and Heart Burgundy over the short ribs, you want the liquid to just barely cover the top, about ½ of the meat should be left uncovered.
- Cover the dutch oven and bring to a simmer. While the liquid is coming up to a simmer, heat your oven to 325 degrees.
- Once the liquid has come to a simmer, stir in about 1 teaspoon of kosher salt, replace the cover and transfer to the oven.
- Braise the short ribs for 3½ to 4 hours. You want the ribs to be tender and fall completely off the bone, the best sign that they are finished is to take a fork and have the meat easily shred. The liquid should have also reduced by half at this point.
- In the last hour of braising, start the polenta. In a medium pot with a cover, bring the water plus the salt to a boil.
- Whisk in the polenta in a slow and steady stream. Continue to the stir the polenta every few minutes until it starts to pull away from the sides of the pot. After about 15 minutes, reduce the heat to medium-low and cover. Continue to stir the polenta every few minutes and cook for about 45 minutes. The polenta should be nice and thick at this point.
- Turn off the heat, stir in the butter and cheese. Taste and adjust seasoning as necessary.
- To finish the dish: Remove the short ribs from the dutch oven and pour the gravy (vegetables and liquid) into a fat separate. Let sit for about 5 minutes to let the excess grease come to the top and discard. Using an immersion blender or traditional blender, puree the liquid and vegetables to make a thick sauce. Taste and add salt and pepper as needed.
- To plate: In a wide bowl, spoon in the polenta and top with 1 short rib, top with the burgundy gravy and finish with a touch of fresh thyme.
Of course if you are going to make this dish, you need to know where you find Hearty Burgundy! Luckily Gallo Family Vineyards makes that easy for you with their store locator! Also be sure to check them out on Facebook, Twitter, Instagram and Youtube for delicious recipes and wine pairing tips!
- Fruity Burgundy Sangria by Shockingly Delicious
- Beef Burgundy in Puff Pastry by Webicurean
- Beef Burgundy Pasta by That Skinny Chick Can Bake
- Burgundy Mushroom Sauce over Beef by The Dinner-Mom
- Classic Coq au Vin by Foxes Love Lemons
- Cornish Beef Pasty with Burgundy Gravy by Neighborfood
- Hearty Burgundy and Chocolate Chili by Peanut Butter and Peppers
- Hearty Burgundy Beef Stew by Yours And Mine Are Ours
- Majestic Burgundy Mushrooms & Cookie Cups with Burgundy Cream by NinjaBaking.com
- Mushroom Bolognese Kale Lasagna by Alida’s Kitchen
- Oeufs en Meurette by Curious Cuisiniere
- Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife
- Red Wine Braised Short Ribs with Polenta by The Girl In The Little Red Kitchen
- Roasted Salmon with Burgundy-Balsamic Glaze by girlichef
- Sausage & Mushroom Ragu by The Messy Baker
- Sausages in Burgundy Sauce with Mushrooms by Soni’s Food
- Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom
- Slow Cooker Hearty Burgundy Wine Pork Roast by Family Foodie
- Berry Burgundy Sorbet by Magnolia Days
- Red Wine Cherry Chocolate Bars by The Not So Cheesy Kitchen
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.