Five-Spice Braised Short Ribs with Polenta

Five-Spice Braised Short Ribs with Polenta

Pairs with 2021 Theopolis Vineyards Estate Grown Petite Sirah

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 2.5 - 3 hours
Total Time: ~3 hours

Ingredients

For the Short Ribs:

  • 8 beef short ribs

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • ¼ cup corn starch

  • 4 tbsp vegetable oil, divided

  • 1 large Spanish onion, diced

  • 1 rib celery, diced

  • 4 cloves garlic, minced

  • 1 tbsp + 1 tbsp Chinese five-spice powder

  • 2 bay leaves

  • 1 tbsp tomato paste

  • 1 bottle dry red wine

  • 2 cups beef broth

For the Polenta:

  • 3 cups whole milk

  • 2 tbsp butter

  • ½ - 1 cup quick-cook polenta

  • 1 tbsp chopped fresh rosemary

  • ¼ cup grated parmesan cheese

For Garnish:

  • Fresh herbs (optional)

Instructions

1. Prepare & Sear the Short Ribs

  1. Preheat the oven to 350°F.

  2. Season the short ribs with salt and pepper, then lightly dust with corn starch.

  3. Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat.

  4. Brown the short ribs in batches (about 4 at a time), then transfer them to a platter.

  5. Add remaining oil to the pot, followed by onions, carrots, and celery. Sauté until soft (about 5 minutes).

  6. Stir in garlic and cook for another 1-2 minutes.

2. Build the Braising Liquid & Cook

  1. Add five-spice powder, bay leaves, and tomato paste, stirring to combine.

  2. Pour in about 4 cups of red wine and let it reduce slightly.

  3. Return the short ribs to the pot and add enough beef broth to cover them completely.

  4. Cover the pot and transfer it to the oven. Braise for 2 hours, or until fork-tender.

  5. If the ribs aren’t tender, braise for an additional 30 minutes and check again.

3. Finish the Sauce & Keep Warm

  1. Once tender, remove the short ribs from the pot.

  2. Strain the braising liquid and return it to the pot.

  3. Place the short ribs back into the pot with the liquid and keep warm.

4. Prepare the Polenta

  1. In a medium saucepan over medium heat, combine milk, rosemary, and butter. Stir occasionally until the milk comes to a boil.

  2. Slowly whisk in the polenta and cook for 3-5 minutes, stirring constantly.

  3. Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.

5. Plate & Serve

  1. Spoon polenta onto the center of each plate.

  2. Place a short rib on top of the polenta.

  3. Spoon some sauce over the short rib.

  4. Garnish with fresh herbs, if desired.

main courses & sidesSharie Lawless