Braised Short Ribs

Braised Beef Short Ribs with Green Chile Cheese Polenta

This recipe is a comforting dish, perfect for fall and winter months. Utilizing simple ingredients, these braised beef short ribs are rich in flavor and ideal for serving with green Chile cheese polenta or mashed potatoes, depending on your preference.

Ingredients

• 8 whole beef short ribs

• Salt and pepper to taste

• 1/4 cup flour

• 6 pieces of bacon

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 cups carrots (chopped whole carrots or baby carrots)

• 2 cups red wine

• 2-4 cups of broth of your choice (enough to cover the short ribs)

• Thyme

• Rosemary

• 2 bay leaves

• 4 garlic cloves

Directions

1. Preheat the oven to 350ºF.

2. In a Dutch oven, cook the bacon over medium heat until crispy and the fat is rendered. Remove the bacon but keep the grease in the pot.

3. Season the short ribs with salt and pepper and dredge them in flour.

4. Add olive oil to the Dutch oven and increase the heat to medium-high. Brown the short ribs on all sides. Remove them from the pot.

5. Lower the heat to medium and add the diced onion and carrots. Sauté for about 2 minutes.

6. Pour in the red wine to deglaze the pan, bring it to a boil, and cook for an additional 2 minutes.

7. Return the short ribs to the pot and pour enough broth to completely submerge the ribs.

8. Add the cooked bacon, thyme, rosemary, bay leaves, and garlic to the pot.

9. Cover with a lid and place in the oven for 2 hours. Then, reduce the heat and let it cook for another 30 to 45 minutes, or until the meat falls off the bone.

Serve the short ribs over your choice of green Chile cheese polenta or classic mashed potatoes for a delightful meal. Enjoy!