📝 About This Recipe
This comforting Italian classic reimagines luxury without the need for dairy, focusing on deep, umami-rich flavors and velvet textures. Beef short ribs are slow-bathed in a robust red wine and aromatics reduction until they fall away from the bone at the mere suggestion of a fork. Served over a surprisingly creamy, dairy-free polenta enriched with high-quality olive oil, this dish is a masterclass in slow-cooking that warms the soul.
🥗 Ingredients
The Short Ribs
- 4 large pieces Beef Short Ribs (bone-in, approximately 2.5-3 lbs total)
- to taste Kosher Salt and Black Pepper (for aggressive seasoning)
- 2 tablespoons Extra Virgin Olive Oil (divided)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 medium Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (smashed and minced)
- 2 tablespoons Tomato Paste (double concentrated if possible)
- 2 cups Dry Red Wine (such as Chianti or Cabernet Sauvignon)
- 2-3 cups Beef Stock (low sodium, high quality)
- 3 sprigs each Fresh Thyme and Rosemary (tied together with kitchen twine)
Dairy-Free Creamy Polenta
- 1 cup Coarse Ground Cornmeal (traditional polenta)
- 4 cups Water or Vegetable Stock (stock adds more depth)
- 1/4 cup Extra Virgin Olive Oil (use a high-quality, buttery oil)
- 2 tablespoons Nutritional Yeast (optional, for a subtle 'cheesy' depth)
- 1 teaspoon Fine Sea Salt (adjust to taste)
For Garnish
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1 teaspoon Lemon Zest (for a bright finish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the short ribs bone-dry with paper towels and season them very generously with kosher salt and cracked black pepper on all sides.
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2
In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs until deeply browned and crusty, about 3-4 minutes per side. Work in batches to avoid crowding. Remove ribs to a plate.
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3
Lower the heat to medium. In the same pot, add the diced onion, carrots, and celery (the mirepoix). Cook for 6-8 minutes until softened and the onions are translucent, scraping the bottom for browned bits.
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4
Add the garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick red and smells toasted.
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5
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape every bit of flavor off the bottom. Simmer until the wine has reduced by half.
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6
Return the short ribs and any accumulated juices to the pot. Pour in the beef stock until the ribs are 3/4 submerged. Nestled the herb bundle into the liquid.
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7
Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
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8
About 45 minutes before the beef is done, start the polenta. In a medium heavy-bottomed saucepan, bring the 4 cups of water or stock and salt to a boil.
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9
Gradually whisk in the cornmeal in a slow, steady stream to prevent clumps. Reduce heat to the lowest setting and cover.
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10
Cook the polenta for 30-40 minutes, whisking vigorously every 10 minutes. If it becomes too thick, whisk in a splash of warm water.
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11
Once the polenta is creamy and tender, whisk in the 1/4 cup of olive oil and nutritional yeast. Keep warm and covered until serving.
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12
Remove the beef from the oven. Discard the herb bundle. Carefully transfer the ribs to a warm plate. Skim any excess fat from the surface of the sauce.
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13
If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce it to a glossy, coat-the-back-of-a-spoon consistency.
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14
To serve, spoon a generous mound of creamy polenta into shallow bowls. Top with a short rib and ladle the rich braising sauce over the top. Garnish with fresh parsley and lemon zest.
💡 Chef's Tips
Don't rush the searing process; that brown crust on the meat is where the deep 'umami' flavor of the sauce begins. If you don't have a Dutch oven, use a heavy pot and transfer everything to a slow cooker for 6-8 hours on low. For the creamiest polenta without dairy, the secret is the ratio (4:1) and the slow addition of high-quality olive oil at the end. Always use a wine you would actually drink; cheap 'cooking wine' contains salt and lacks the necessary acidity for a good braise. If the sauce feels too acidic, a tiny pinch of sugar can help balance the tomato paste and wine reduction.
🍽️ Serving Suggestions
A glass of the same dry red wine used in the braise (e.g., Sangiovese or Malbec). A side of garlicky sautéed broccolini or Lacinato kale to cut through the richness. A crisp arugula salad with a simple balsamic vinaigrette to provide a refreshing contrast. Warm crusty sourdough bread (ensure it is dairy-free) to mop up the extra braising liquid.