Red Wine Braised Beef Short Ribs (ft polenta and broccolini) . Part 3 of this 4 …

Red Wine Braised Beef Short Ribs (ft polenta and broccolini)
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Part 3 of this 4 course extravaganza. This was probably one of my favorite low effort meals. Braising is a great way to take tougher cuts of meat and making them oh so tender
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RECIPE
– Get 3 lbs beef short ribs
– In a large bowl or ziploc bag, add ribs, rosemary/thyme (use italian seasoning in a pinch), 3 cloves minced garlic, 1/4 cup olive oil and salt
– Add in a dry red wine (I used a $10 bottle from the grocery store) until ribs are covered completely. Marinade for 2 hours, but overnight is ideal
– Heat a large pot over high heat with some olive oil
– Sear ribs on each side for 1 minute to form a crust
– After searing ribs, add in more fresh herbs (if available), add in a 50/50 mix of wine and broth until ribs are halfway covered
– Bring liquid to a boil, reduce to a simmer and cook for 45 minutes. Ribs will be fall off the bone tender
– For an extra kick, you can remove ribs from the pot, and turn the heat up on the cooking liquid, add salt, and cook down until it’s reduced to a thick sauce (roughly 15 mins) to serve with your ribs
– Serve on a bed of polenta with some sauteed broccoli and enjoy!
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