Red Wine Braised Short Ribs with Polenta #SundaySupper

Fall off the bone tender with a rich Burgundy sauce, Red Wine Braised Short Ribs with Polenta is the perfect meal to enjoy at home next to the fire on a cold winters night. 
Red Wine Braised Short Ribs using Gallo Family Vineyard Hearty Burgundy from The Girl In The Little Red Kitchen

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. 


Red Wine Braised Short Ribs from The Girl In The Little Red Kitchen

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. 

Red Wine Braised Short Ribs from The Girl In The Little Red Kitchen

Red Wine Braised Short Ribs with Polenta

A good rule of thumb when figuring out how many short ribs to buy, I generally serve 1 rib for each person. For anything more than for bone-in short ribs, I would start to increase the amount of braising liquid.

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    For the short ribs:
  • 2 1/2 -3 lbs bone-in short ribs (approximately 3-4 ribs)
  • kosher salt and pepper
  • 1/3 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
  • For the polenta:
  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 cup polenta
  • 2 tablespoons unsalted butter
  • 1/2 cup grated parmigiano reggiano cheese


  1. In a large dutch oven over medium heat, melt the butter and heat up the olive oil.
  2. Generously season your short ribs on all sides with salt and pepper and coat with flour.
  3. 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.
  4. 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.
  5. Add the short ribs back to the dutch oven, nestling them on top of the carrot/onion mixture.
  6. Pour the beef stock and Heart Burgundy over the short ribs, you want the liquid to just barely cover the top, about 1/2 of the meat should be left uncovered.
  7. Cover the dutch oven and bring to a simmer. While the liquid is coming up to a simmer, heat your oven to 325 degrees.
  8. Once the liquid has come to a simmer, stir in about 1 teaspoon of kosher salt, replace the cover and transfer to the oven.
  9. Braise the short ribs for 3 1/2 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.
  10. 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.
  11. 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.
  12. Turn off the heat, stir in the butter and cheese. Taste and adjust seasoning as necessary.
  13. 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.
  14. 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.
Recipe Type: Main

Red Wine Braised Short Ribs from The Girl In The Little Red Kitchen

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! 

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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.

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33 thoughts on “Red Wine Braised Short Ribs with Polenta #SundaySupper

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  5. Liz

    Wow, Bill could make this disappear in a flash! I haven’t made short ribs yet this year and I know your gorgeous dish would win high praise!

  6. Alice // Hip Foodie Mom

    I LOVE braised short ribs. . I made this for my anniversary dinner last year. This is one of my husband and I’s favorite dish! Beautifully photographed. . and don’t worry I think this winter is going to last a little longer so you can make this wonderfully delicious dish again! love this!

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  9. Lori @ Foxes Love Lemons

    Polenta + Short Ribs is the way to my heart. And you’ve really done them right! The only bad thing is that short ribs (at least around here) are SO expensive now. It’s like, they’ve been so popular in the last few years, and that’s driving the price of them up. Boooo trendy foods! haha.

  10. Soni

    Ooh this dish looks so inviting as does your pics!!Absolutely droolworthy and I bet that the flavors on the polenta bed tastes fab!Lovely recipe Susan 🙂

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