Beef Short Ribs in red wine reduction over polenta

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine provides similar flavor without alcohol.

short ribs

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs lower fat content, while beef chuck is more affordable.

Season the short ribs with salt and black pepper (not mentioned in the description but typically done).

Sear the short ribs in a hot pan until browned on all sides (inferred).

Remove the short ribs and set aside (inferred).

Sauté the pearl onions and shallot until softened (inferred).

Add garlic and cook until fragrant (inferred).

Pour in the red wine and scrape the bottom to deglaze the pot (inferred).

Stir in tomato paste, beef stock, and herbs (rosemary, tarragon, oregano) (inferred).

Return the short ribs to the pot and bring to a simmer (inferred).

Cover and braise in the oven until the meat is tender (inferred).

Remove the pot from the oven and add mushrooms, white balsamic vinegar, and orange zest (inferred).

Garnish with Italian parsley before serving (inferred).

Cooking Techniques

Spice Level: