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Balsamic Braised Short Ribs

Perfectly charred and fork tender beef short ribs in a rich, velvety balsamic red wine sauce and served over creamy, cheesy polenta. This show stopping sophisticated meal is actually surprisingly easy to make and perfect for date night!
Course Main Course
Prep Time 30 minutes
Cook Time 2 hours
Servings 4 people
Author Danielle

Ingredients

Balsamic Braised Short Ribs

  • 4 meaty bone-in beef short ribs about 1.5 pounds
  • olive oil for searing
  • 1 large red onion cut into big chunks
  • Salt and pepper to taste
  • 1 ½ tablespoons tomato paste
  • 3-4 cloves garlic thinly sliced
  • 1/2 cup good quality balsamic vinegar
  • 1/2 cup bold red wine like a cab or red blend
  • 2 tablespoons coconut sugar or brown sugar
  • 2 1/2 cups low sodium beef broth
  • A few dashes Worcestershire sauce optional
  • 1 bundle fresh thyme 4-5 sprigs tied together with kitchen twine
  • 2 bay leaves
  • 1 1/2 tablespoons unsalted butter room temp.

Creamy Parmesan Polenta

  • 1 18 oz tub polenta cut into ½ in cubes
  • 1/2 cup chicken or vegetable broth plus more if necessary
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/2 cup fresh grated parmesan cheese
  • 1 tsp garlic powder
  • Salt and peppers to taste

Instructions

Balsamic Braised Short Ribs

  1. Pre-heat the oven to 350 degrees. Generously season the short ribs with salt and fresh cracked pepper.

  2. In a large Dutch oven, heat a generous drizzle of olive oil and sear the short ribs on all sides. Remove from the pot.

  3. Add a touch more olive oil and the red onion chunks. Cook for 2-3 minutes, or until slightly softened. Add in garlic and  tomato paste, and cook until the garlic is fragrant, about 1-2 more minutes.

  4. Add in the balsamic vinegar, red wine, and coconut sugar and cook down for 2-3 minutes, until slightly thickened

  5. Finish the braising liquid with beef broth and a touch of Worcestershire sauce.
  6. Add the short ribs back to the pot, so they are nestled in the sauce. Tuck in the fresh thyme and bay leaves to the sauce.

  7. Cook covered for 2 to 2 ½ hours, or until fork tender and the sauce reduced and slightly thickened, turning the short ribs in the sauce about half way through (if desired).

  8. Remove from oven. Remove thyme and bay leaves. Stir in butter until fully melted and incorporated into the sauce.

Creamy Parmesan Polenta

  1. For the polenta. Stir polenta, broth, and milk together in a saucepan over medium heat; cook and whisk until the polenta is heated through completely and creamy, about 5 minutes. Add more liquid if needed (should be the consistency of grits or oatmeal).

  2. Remove pan from heat. Stir in parmesan cheese, garlic powder, and salt and pepper.
  3. Serve short ribs with the creamy polenta. Enjoy!