This dish is just SO comforting and although takes some time, it is very easy to put together and will definitely impress at your next dinner party (or just for yourself, your partner, friends, family at home)!
I got the idea for this recipe from a similar dish using oxtail that I had in a restaurant that I loved and adapted it at home and used short ribs since they are easier to acquire at your local grocery store and I love the convenience of finding boneless ones and not having that extra step of separating the meat from the bone.
Braised Short Ribs
- 3 pounds boneless short ribs
- 1 tablespoon canola oil
- kosher salt
- black pepper
- 15 cloves garlic
- 1 cup chopped white onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 750 ml bottle red wine
- 2 cups chicken stock or more
- 1 cup corn grits polenta
- 2 cups water
- 2 cups milk of your choice I used oat milk for a dairy-free version
- 1 teaspoon kosher salt or more to taste
- parmesan cheese I used dairy-free Violife brand
Preheat oven to 450 degrees.
Line a baking sheet with aluminum foil and place short ribs on the baking sheet. Season with salt and pepper and drizzle with canola oil. Baking for 20 minutes.
Add garlic, onions, carrots, and celery to a large heavy pot, preferably a dutch oven and add 1-2 pinches of salt and cook for about 5 minutes. Add in red wine and cook until the wine reduces by half.
Add in short ribs and any fat that rendered off from the pan. Add in 2 cups of chicken stock and let simmer for 2 hours covered.
Remove short ribs from the pot and set aside. Transfer everything else left in the pot to a blender and puree, adding in more chicken stock as needed (making sure it's not too watery/thin).
Shred your short ribs using two forks and pulling in opposite directions. Add the short ribs back to your Dutch oven/heavy pot on medium heat and add back in the sauce. Once hot, turn down the heat to low and cover until your polenta is ready and then serve immediately by serving the polenta into a shallow bowl then placing the short ribs with sauce over them!
In a large pot, add salt, water and milk and bring to a boil. Add in grits, stirring occasionally for about 10-15 minutes or until creamy.
Top with freshly grated parmesan cheese.