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Braised Short Ribs

Short ribs
Braised Short Ribs



For the Ribs:

3 pounds of bone-in short ribs
1 tablespoon of olive oil
1 peeled and small diced yellow onion
4 small diced stalks of celery
4 peeled and small diced carrots
1 bunch of fresh parsley
20 sprigs of fresh thyme
8 cloves of garlic
2 cups of red wine
32 ounces of beef stock
Kosher salt and fresh cracked pepper to taste


For the Polenta:

1 tablespoon of olive oil
½ peeled and small diced yellow onion
2 cups of cornmeal
48 ounces of vegetable stock
1 cup of grated parmesan cheese
Kosher salt and fresh cracked pepper to taste


1. Ribs: Preheat the oven to 350°.
2. Season the short ribs on all sides with salt and pepper and set aside.
3. Heat the olive oil in a large dutch oven pot over medium-high heat and brown the short ribs on all sides.
4. Once brown, remove from the pot and add in the onions, celery, carrots, parsley, thyme and garlic and cook for 3 to 4 minutes over medium-high heat. Next, add in the wine, beef stock, salt and pepper, and place the ribs back in the pot.
5. Cover and cook in the oven for 2 ½ to 3 hours.
6. Polenta: Heat the olive oil in a medium size pot over medium heat and add in the onions and cook until lightly browned.
7. Next, add in the cornmeal and 2 cups of stock at a time while continuing to stir until the cornmeal is cooked. Finish with cheese, salt and pepper.
8. Place the ribs overtop of the polenta and spoon on some of the jus left in the pot.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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