This rich, full-flavored dish is worthy of holiday and cozy weather gatherings when the meal needs to nourish, comfort and wow. Tender, bone-in short ribs are browned, then simmered in the oven in a bone broth-red wine braising liquid. Later, a dish of creamy polenta, also prepared with bone broth for added protein and rich flavor, is added to the oven to cook with practically no stirring.
1 Tbsp. vegetable oil 5 lb. bone-in beef short ribs Kosher salt and freshly ground black pepper
2 medium onions, diced (about 3 cups)
2 Tbsp. Contadina® Tomato Paste
2 Tbsp. all-purpose flour
1 Tbsp. minced garlic
1 cup dry red wine
3 1/2 cups original beef bone broth
4 carrots, cut into 1-inch pieces (about 2 1/2 cups)
12 oz. cremini mushrooms, quartered
2 bay leaves
5 sprigs fresh thyme, plus additional for garnish
Polenta:
1 1/2 cups uncooked polenta
3 1/2 cups water
3 cups original beef bone broth
2 tsp. kosher salt
2 Tbsp. unsalted butter
1/2 cup grated Parmesan cheese
Preheat oven to 325°F. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with 2 tsp. salt and 1/2 tsp. pepper. Sear ribs on all sides, 12 to 14 minutes total, until well browned. Transfer ribs to a large plate.
Discard all but 2 Tbsp. fat from pot. Lower heat to medium; add onions and cook about 6 minutes, stirring occasionally, until softened. Add tomato paste, flour and garlic; cook about 1 minute until fragrant. Stir in wine; increase heat to medium-high and cook 1 to 2 minutes until slightly thickened, scraping bottom of pot with a wooden spoon to release browned bits. Add 3 1/2 cups broth; stir. Add ribs, bone-side down.
Nestle carrots, mushrooms, bay leaves and thyme around ribs; bring to a simmer. Cover and transfer to oven. Braise 2 1/2 to 3 hours until meat is fork tender.
During last hour of braising, make polenta. In an 8 or 9-inch greased baking dish, stir together polenta, water, broth, salt and butter. Transfer to oven and bake, uncovered, 45 minutes. Stir in Parmesan cheese and bake 15 to 20 minutes longer, until thickened to desired consistency. Stir, then cover to keep warm. The polenta will continue to thicken as it sits.
Using a slotted spoon, transfer ribs and carrots to a large bowl; cover with foil to keep warm. Discard bay leaves and thyme sprigs. Cook sauce 4 to 5 minutes over medium-high heat and reduce until thickened and coats the back of a spoon. Remove from heat; return ribs and vegetables to sauce and stir gently to coat. 6. To serve, mound polenta in shallow bowls or plates. Top each with a short rib and surround with vegetables and sauce. Garnish with a thyme sprig.
TIP: To freeze extra tomato paste, spoon any remaining paste from can onto plastic wrap. Fold wrap over paste and lightly form into a log by rolling on a flat surface; twist ends and freeze. Then, simply unwrap and carefully slice off desired amount before returning remaining paste to freezer. Paste will keep 2 months in the freezer.