UPDATED Wine Braised Short Ribs --
  • Total Recipe Time: 6 hours 30 minutes
  • Makes 4 to 6 servings


  1. 3 pounds beef Short Ribs Boneless or 6 Bone In Short Ribs (about 4 x 2-inch pieces)
  2. 1/4 cup all-purpose flour
  3. 1 teaspoon kosher salt
  4. 1 teaspoon freshly ground black pepper
  5. 2 teaspoons olive oil
  6. 1 cup dry red wine
  7. 2 cups diced onions
  8. 1 cup diced celery
  9. 1 cup diced carrot
  10. 4 cups Roasted Beef Stock (recipe follows), divided
  11. 15 fresh thyme sprigs
  12. 7 fresh rosemary sprigs
  13. 3/4 cup instant polenta
  14. 1/2 teaspoon fresh minced rosemary leaves
  15. 1/2 teaspoon fresh minced thyme leaves
  16. 3 green onions, green part only, cut diagonally into 1/8-inch strips
  1. Fried shoestring potatoes (optional)


  1. Mix flour, salt and pepper in medium bowl. Coat beef Short Ribs in flour mixture. Heat large skillet over medium-high heat until hot; coat with cooking spray. Brown half ribs evenly, about 4 to 5 minutes per side; remove from skillet. Repeat remaining ribs; remove ribs from skillet. Reduce heat to low; add wine. Cook 1 to 2 minutes until browned bits attached to skillet are dissolved.

  2. Add onions, celery and carrot to slow cooker. Place ribs on vegetables. Pour wine mixture over ribs. Add 1 cup Roasted Beef Stock, thyme and rosemary sprigs. Cover; cook HIGH 6 hours or LOW 7 hours or until beef is fork-tender.

  3. Meanwhile, cook polenta according to package instructions, replacing water with Roasted Beef Stock. Stir in 1/2 teaspoon chopped rosemary and 1/2 teaspoon chopped thyme. Season with salt and pepper, if desired. 

    Line 8 by 8-inch baking dish with aluminum foil. Coat with cooking spray. Pour polenta into prepared dish, spreading evenly. Cover and refrigerate until cool. 

  4. Invert polenta onto cutting board. Cut into 6 equal squares. Cut each square diagonally in half, forming a triangle. Cover with plastic wrap; refrigerate until ready to use.

  5. Place green onions in small bowl of ice water. Cover; refrigerate until ready to use.
  6. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of polenta triangles; cook 3 to 4 minutes per side until golden brown and slightly crispy. Remove polenta from skillet to same baking sheet. Repeat using remaining 1 teaspoon oil and remaining polenta triangles, if needed. Remove from skillet to baking sheet. Keep warm in 170°F oven until ready to use.

  7. Remove ribs from slow cooker; keep warm. Discard thyme and rosemary sprigs from slow cooker. Strain cooking liquid through colander or fine mesh strainer; discard vegetables.

  8. Place 2 polenta triangles into each of four large shallow bowls; top with ribs. Pour 1/3 cup cooking liquid over ribs. Drain green onions from water. Garnish with green onion and shoestring potatoes, as desired.

  • Test Kitchen Tips
  • Roasted Beef Stock:

    Preheat oven to 475°F.  Place 6 to 8 pounds beef bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan.  Roast in 475°F oven 45 minutes or until browned, turning once. Spread 2 tablespoons tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.    

    Place bones and vegetables in large stockpot.  Scrape bottom of roasting pan to loosen any brown bits; add to stockpot. Add 1 gallon water; bring to boil. Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves. Simmer stock 8 to 10 hours, occasionally skimming off and discarding impurities. 

    Remove stockpot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.

Comments (0)
Usage Guidelines.