Braised food

Red Wine Braised Ribs with Creamy Polenta – The Forward

Eitan Bernath, the 19-year-old culinary phenom, shares this warm, rich holiday dish.

Preparation time: 20 minutes

Cooking time: 4 hours

For 4 people

Ingredients

For the short ribs

2 tablespoons of vegetables

3 pounds beef ribs, cut into 3-inch-long pieces

10 shallots, peeled

6 large garlic cloves, peeled and crushed

¼ cup all-purpose flour

1 bottle (750ml) dry red wine

6 small bay leaves

4 large sprigs of thyme

Kosher salt, to taste

Freshly ground black pepper, to taste

To serve, divide the polenta equally among the bottom of 4 bowls and garnish with short ribs and shallots. Drizzle with sauce and serve immediately.

For the polenta

4 cups broth or alternative milk

1 cup polenta

3 tablespoons vegan butter

Kosher salt, to taste

Freshly ground black pepper, to taste

Instructions

1. In a large Dutch oven over medium-high heat, add the oil. Season the prime ribs with salt and sear on each side until browned, 4 to 5 minutes per side. Be sure to work in batches and not overcrowd the pan. Once seared, transfer the short ribs to a plate and repeat until all are seared.

2. Reduce heat to medium and add shallots and garlic. Stirring frequently, cook until shallots are lightly browned, 2-3 minutes. Sprinkle the flour over the herbs and mix. Cook until flour is nutty in color and smells nutty, about 3 minutes. Be sure to continually stir the shallots and garlic to make sure the flour doesn’t burn.

3. Once the flour is cooked, add the red wine, bay leaves and thyme. Bring to a boil and gently scrape up the bottom of the pan with a wooden spoon, then reduce to low heat. Return the short ribs and any juices to the Dutch oven and cook until the short ribs are fork tender and the bone becomes more visible, 3-3 1/2 hours. Stir every 30 minutes to make sure nothing sticks to the bottom. Remove from heat and cover with a lid. Put aside.

4. For the polenta, add broth or milk to a medium saucepan over high heat. Bring to the boil then gradually sprinkle the polenta over the liquid, whisking constantly to incorporate it well. Reduce heat to low and cook until polenta is tender and 25 to 30 minutes, whisking every minute or so, to make sure polenta doesn’t stick to bottom. Remove from the heat and stir in the butter. Taste and season with salt and pepper, if needed. The polenta will cool as it thickens.

5. To serve, divide the polenta evenly into the bottom of 4 bowls and garnish with short ribs and shallots. Drizzle with sauce and serve immediately.

Braised short ribs in red wine with creamy polenta