This twist on a traditional Sunday roast swaps beef and potatoes for tender short ribs on a creamy polenta mash.
Wine-Braised Short-Ribs on Polenta
3 tablespoons vegetable oil
3 pounds short ribs
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
2 yellow onions, cut into rough wedges
2 celery stalks, roughly chopped
3 carrots, peeled and roughly chopped
1 tablespoon tomato paste
3 tablespoons AP flour
4 cups low-sodium beef broth
1 bottle of Cabernet Sauvignon
1 head of garlic, cut in half crosswise
6 sprigs thyme
4 sprigs rosemary
4 sprigs oregano
2 bay leaves
6 stems Italian parsley
For the polenta:
4 cups low-sodium chicken broth
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup yellow cornmeal
3 tablespoons unsalted butter, cold
3/4 cup freshly grated Parmesan cheese
Preheat a large Dutch oven over medium-high heat. Season the short ribs with the salt and pepper. Add the vegetable oil to the pot, followed by the short ribs (depending on pot sizes, this may take working in batches). Brown the short ribs for about 3 minutes on each side, then transfer to a plate and set aside. Preheat the oven to 350.
To the touch oven, add in the onions, celery, carrots and tomato paste. Stir and sauté until fragrant; sprinkle in the flour, and stir until combined. Slowly drizzle in the beef broth, whisking continuously. Then add in the wine, and return the short ribs. Bundle the fresh herbs (tied in food-safe twine, or secured in cheese cloth) and add to the pot, along with the garlic. Place in the oven, and cook until tender, about 2 1/2 to 3 hours.
About 40 minutes before removing the braised short ribs, make the polenta: In a large saucepan, bring the chicken broth, salt and seasonings to a boil. Slowly pour in the polenta, whisking continuously to avoid clumps. Reduce heat to low, and bring to a simmer, stirring regularly. Once thickened, cover and let cook for 30 minutes, stirring every 5 minutes to prevent clumping. Once creamy and tender, turn off the heat and add butter, stirring continuously until melted. Add in the Parmesan, and stir until melted.
Remove the braised ribs from the oven, and discard the herbs and vegetables. Serve the short ribs on a bead of polenta, and spoon sauce over the dish. Garnish with chopped Italian parsley and shaved Parmesan as desired.